Frys

Gobi 65

100% natural ingredientsVeg

Cauliflower version, blanched for an even fry.

Medium spicy

₹360₹432for 4 people · 160 g / person

18 min cook timeStandard prep

Servings

Minimum 4 people per dish

min 4 pax

From our kitchen notebook

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Cauliflower — blanched florets480 g
65 masala80 g
Prepared in our kitchen
Dry-roasted chilli, coriander and curry leaf ground with rice flour and cornflour.
Made from: Whole spice mix, Rice flour, Corn flour
Corn flour80 g

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

5 steps · about 18 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out 65 masala, Corn flour and bring cauliflower to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Heat the oil4 min
Bring the oil to a steady medium-high — a pinch of batter should rise immediately without browning.
3
Fry in batches9 min
Fry cauliflower in small batches so the oil stays hot, then drain on a rack, not paper.
4
Toss with the tempering3 min
Flash the 65 masala, corn flour in a hot pan and toss the fried pieces through it for 30 seconds.
5
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.