Gobi 65

Directions

1. To prepare dipping sauce, whisk together the soy sauce, sugar and water in a medium bowl until sugar is dissolved. Add the remaining sauce ingredients and mix well.  
2. To prepare batter, place all batter ingredients except water in a large bowl. Whisk in water until a smooth batter forms.   
3. To prepare Gobi 65, heat oil in a large heavy bottomed pot to 350°F. Once the oil is hot, lower the flame to maintain the temperature.  
4. Place the cauliflower pieces in a large bowl and add batter to fully coat. Gently mix with a spatula or by hand, being careful not to break up the cauliflower.  
5. Working in batches, carefully drop the battered cauliflower into the hot oil one piece at a time and fry until very crispy and cooked through, turning once or twice. Remove to a paper towel lined tray.  
6. Once all of the cauliflower is cooked, flash fry the curry leaves, peppers and ginger and for a few seconds. (Use caution as curry leaves the curry leaves will spatter.) Remove from oil when the skin on the peppers is white and blistered.  
7. Combine the fried cauliflower with the fried curry leaves, peppers and ginger in a large bowl and season generously with chaat masala. Toss lightly to mix and serve with Ginger Soy Dipping Sauce.                                                                                                                                  

Chef’s Note: The Ginger Soy Dipping Sauce makes a good all-purpose dipping sauce. 

Recipe created in partnership with Chef Meherwan Irani.