Crispy Gobi 65

Name: Crispy Gobi 65
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 small cauliflower, cut into florets; 3 tbsp cornflour or flour; 1½ tsp red chilli powder; 1 tsp ginger-garlic paste; 2 tbsp yogurt; 2 tbsp besan; A handful of curry leaves; A squeeze of lemon; Salt, 1 tbsp oil

Dry florets = crisp coating. Pat them well after blanching.

TEMP200°CTIME15 MINSERVES3

Ingredients

1 small cauliflower, cut into florets
3 tbsp cornflour or flour
1½ tsp red chilli powder
1 tsp ginger-garlic paste (optional)
2 tbsp yogurt (optional)
2 tbsp besan (optional)
A handful of curry leaves (optional)
A squeeze of lemon (optional)
Salt, 1 tbsp oil

Steps

Blanch the florets in boiling salted water for 2 min, then drain and dry.
Coat with yogurt, ginger-garlic paste, chilli powder and salt, then the flours, until every floret is covered.
Spray with oil and air fry at 200°C for 13–16 min, shaking halfway.
Toss in the curry leaves for the last 2 min, and finish with lemon.

Tip: Dry florets = crisp coating. Pat them well after blanching.

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Crispy Gobi 65

Ingredients

Steps

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