This is an Indian dish, so it should be called (something) gobi, but I can't find the
original recipe, and I can't think of a good pseudo-Indian name.
Ingredients
| quantity |
|
ingredient |
|
step |
| 150 g |
|
bessan (chick pea) flour |
|
1 |
| 225 ml |
|
water |
|
1 |
| 5 g |
|
turmeric |
|
1 |
| 1 g |
|
chili powder |
|
1 |
| 3 g |
|
salt |
|
1 |
| 1 |
|
cauliflower |
|
2 |
|
|
far for deep frying |
|
2 |
Preparation
-
Make a thick batter out of the bessan, water, turmeric, chili powder and salt. Leave to
settle for at least an hour.
-
Break the cauliflower into small flowerlets, dip in the batter and deep fry until the
batter solidifies. Remove and place on a plate and allow to cool.
-
Separate the cauliflower from the small bits of batter which will have appeared, and fry
again for about 5 minutes until the batter browns a little and the cauliflower is cooked
but not soft.
