Gobi 65

The origins of this dish hail from Hotel Burai in Chennai, Eastern India, where the fried snack 'Chicken 65' is believed to have been created in 1965, becoming famous across the region and other parts of the world.

My cauliflower 65 is 100% plant based and is perfect with a cold bottle of I.P.A

Ingredients (serves 6-8 as an appetiser)

Batter dry mix:

• Plain flour 330 g

• Potato starch 230 g

• Turmeric powder 1 tbsp

• Chilli powder 1 tbsp

• Garam masala 1 tbsp

• Coriander powder 1 tbsp

• Salt 1 tbsp

  
  

• 1 small Cauliflower, cut in small florets

• Garlic paste 2 teaspoons

• Ginger paste 2 teaspoons

• Oil for deep frying

  To garnish: Sliced red chilli, smooth mango chutney, sliced red onion, coriander, fresh lime wedges

  
  

Instructions

1. Cook the cauliflower in boiling salted water until just tender and allow to cool

2. Mix all the ingredients together for the batter dry mix

3. Add 1 cup of ice cold water to 1 cup of the dry mixture

4. Add garlic and ginger paste to the batter and mix well

5. Coat the cauliflower in the batter and deep fry at 180 degrees celcius until golden

6. Drain the fritters well, drizzle with mango chutney and scatter with chilli, red onion and coriander. Serve with lime wedges and a cold beer

   
   

Chef's notes

The dry mix can be made in advance and stored in an airtight container for a month, and used as required