Step 1

Heat 3 cups water in a pot. Turn off the stove.

Step 2

Drop the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely.

Step 3

Transfer flour, garam masala, salt, red chili powder and ginger garlic to a bowl. Chop 1 sprig curry leaves and add it to the bowl.

Step 4

Pour water and make a batter. The batter must not be too thin or too thick.

Step 5

Add the gobi to the batter. Coat them well.

Step 6

Heat oil in a kadai. When the oil is hot, drop the florets to the pan.

Step 7

Deep fry the cauliflower on a medium heat till golden and crisp. Set aside to a kitchen towel.

Step 8

Fry 1 sprig curry leaves in the oil. Set this aside for garnishing.

Step 9

Heat 1 tbsp oil in a pan. Fry garlic, chili, curry leaves and cumin. When the curry leaves turn crisp.

Step 10

Add yogurt , chili powder , garam masala.

Step 11

Stir and let the mixture cook till it thickens.

Step 12

Add fried cauliflower and saute for 2 to 3 minutes.

Step 13

Serve crispy gobi 65 as a starter.