Drain the water completely and spread it on a plate. Leave it to cool completely. Pat it dry.
Add 7-8 cauliflower florets (depending upon the size of your kadai and quantity of oil) into the hot oil.
Do not disturb for the first 2-3 seconds. Then stir gently and fry the cauliflower florets till golden brown and crisp. (Tips – when the bubbling noise reduces to minimum, it is an indication the the florets are fried. You can see the difference in the above picture – in the second picture, the bubbling has reduced).
Once the florets are golden brown and crisp, remove with a slotted ladle and drain on a colander or a paper napkin.
Enjoy with any variety rice or as a tea time snack or as an accompaniment for rice or enjoy it any time of the day.
For very crispy Gobi 65 – Use equal quantity of rice flour and cornflour. You can adjust seasonings according to your taste. Add only needed curd. Make sure the mixture is not watery.
|Cauliflower 65-Bisibelabath-Seasoned curd rice|
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