Move Over Chicken 65 - This Is Made With Cauliflower Gobi
Move over Chicken, Shrimp Paneer, there's a new 65 in town. Using the infamous 65 spice blend, I'm converting Cauliflower florets into little crispy nuggets perfect as an appetizer or a snack. And best of all this recipe is both vegan vegetarian!
Ingredients
| Diced onion | 1/2 Cup (8 tbs) | |
| Curry leaves | 1/2 Cup (8 tbs) | |
| Turmeric | 1/4 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Ginger and garlic paste | 2 Tablespoon | |
| Chili paste | 2 Tablespoon | |
| Salt | To Taste | |
| Crushed black pepper | 1 Teaspoon | |
| Food color | 1 Pinch | |
| Cauliflower florets | 6 Cup (96 tbs) | |
| Corn starch | 1 Cup (16 tbs) | |
| Pepper | To Taste |
Directions
MAKING:
1. Prepare the batter by mixing the corn starch with water and add the salt, pepper & turmeric
2. Dip each florets batter and deep fry
3. Prepare the masala of spice blend by sautéing the onions, add the curry leaves, the turmeric, chilli & cumin powder
4. Add the ginger & garlic paste and the chilli paste or sambal oelek
5. Add salt to taste and the pepper and also the food coloring
6. Add the cauliflower and toss in the masala to coat
7. Cook this for a few extra minutes so it gets nice and crunchy
SERVING:
8. Serve & Enjoy!
Recipe Summary
