Gobi Kempu

🔥 Prep

• Separate the 300 g cauliflower into bite‑size florets (if not already).
• Measure out 3 tbsp corn flour, 2 tbsp maida, 1 tbsp ginger‑garlic paste, 1.5 tsp chilli powder, 0.5 tsp garam masala, 1 tbsp lemon juice, and 1 tsp salt.
• Rinse and pat dry the 10 curry leaves.
• Have 300 ml oil ready for deep‑frying.

🔥 Cook

• 1. In a large bowl, combine the cauliflower florets with the measured corn flour, maida, ginger‑garlic paste, chilli powder, garam masala, lemon juice, and salt; toss to coat the florets evenly.
• 2. Allow the coated florets to rest for 10 minutes so the batter adheres well.
• 3. Heat the 300 ml of oil in a deep frying pan or kadai over medium‑high heat until it reaches 180 °C (a small drop of batter should sizzle and rise immediately).
• 4. Working in batches, add the marinated cauliflower to the hot oil and fry for 5‑7 minutes until the pieces are crisp and golden brown.
• 5. Using a slotted spoon, remove the fried florets and transfer them to a plate lined with paper towels to drain excess oil.
• 6. In the same oil, add the 10 curry leaves and fry for 10‑15 seconds until they turn fragrant and crisp; remove with the slotted spoon.
• 7. Sprinkle the fried curry leaves over the hot cauliflower and toss gently to distribute the flavor.

🔥 Serve

• Transfer the hot Gobi Kempu to a serving platter and garnish with extra lemon wedges if desired.
• Serve immediately as an appetizer or side dish with mint‑coriander chutney, yogurt dip, or tamarind sauce.
• Pair with steamed basmati rice, roti, or naan for a complete meal.