Gobi 65

Cut the Cauliflower into small, bite-sized florets. Blanch the Cauliflower florets in boiling water with 3 grams of Salt for 3-4 minutes, then drain and pat them completely dry.

In a large mixing bowl, combine the Rice flour, Cornstarch, Ginger-garlic paste, 7 grams of Red chili powder, Turmeric, Garam masala, and 5 grams of Salt. Add the Plain yogurt and 5 grams of Lemon juice, mixing well to form a thick, smooth batter.

Add the dried Cauliflower florets to the batter and toss gently to ensure each floret is evenly coated.