GOBI - 2 CUP FLORETS

firstly, in a large bowl take 2 cup gobi. make sure to take the florets of the same size

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HOT WATER

now add 1 tsp salt and pour hot water.

2

REST 5 MINUTES

soak for 5 minutes, or until the gobi is blanched slightly.

3

DRAIN OFF

drain off and keep aside to cool completely.

4

MAIDA - 1 CUP

in a bowl take 1 cup maida and ¾ cup corn flour.

5

PEPPER POWDER

also add ¼ tsp turmeric, ½ tsp pepper powder and ½ tsp salt.

6

NO LUMPS

adding 1 cup water, mix well using a whisk making sure there are no lumps

7

COAT UNIFORMLY

now add blanched gobi and coat well with batter.

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DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on medium

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STIR OCCASIONALLY

stir occasionally, making sure to fry uniformly.

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GOLDEN & CRISP

fry until the gobi turns golden brown and crisp. you can double fry for a crunchier bite

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DRAIN OFF

drain off making sure to get rid of excess oil. keep aside

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CUMIN - HALF TSP

in a large wok, heat 2 tbsp oil. add ½ tsp cumin, ½ tsp fennel and few curry leaves

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SPLUTTER TEMPERING

splutter until the spices turn aromatic

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ONION FINELY CHOPPED

now add 1 onion, 5 clove garlic and 1 inch ginger. stir fry on high flame

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CAPSICUM  CHOPPED

further, add ½ capsicum and stir fry until it turns crunchy.

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PEPPER POWDER

add ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp pepper powder, ½ tsp salt and 2 tbsp tomato sauce

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STIR FRY - HIGH FLAME

stir fry on high flame until the spices are well combined.

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ADD FRIED GOBI

add in fried gobi and mix gently. do not overcook as gobi will lose its crunchiness

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READY TO EAT

add in fried gobi and mix gently. do not overcook as gobi will lose its crunchiness

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