Heat 3 cups water in a pot until slightly hot (not boiling hot). Turn off the stove.

Drop the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely. This step is followed to get rid of the worms in the cauliflower. You may skip if you want.

Add wheat flour, rice flour, garam masala, salt, red chili powder and ginger garlic to a bowl. Chop 1 sprig curry leaves and add it to the bowl.

Pour water and make a slightly thick batter. The batter must not be too thin or too thick. Taste test and add more salt if required.

Add the gobi to the batter. Coat them well.

Heat oil in a kadai. When the oil is hot, check by dropping a small portion of the batter to the oil. If the oil is hot enough it will rise and come to the surface.

Gently slide the florets to hot oil. Make sure the oil is hot enough before adding them. Do not disturb them for a few minutes.

Later stir and deep fry the cauliflower on a medium heat till golden and crisp. Remove to a steel colander or a kitchen towel.

Fry 1 sprig curry leaves in the oil. Set this aside for garnishing.

Use thick full fat yogurt for tempering as we don't want it to split. As an additional precaution you may whisk the yogurt in a small bowl with red chilli powder and garam masala. Keep this aside.

Heat 1 tbsp oil in a pan. Fry garlic, chili, curry leaves and cumin seeds. When the curry leaves turn crisp, add yogurt , chili powder and garam masala.

Stir and let the mixture cook till it thickens.

Add fried cauliflower and saute for 2 to 3 minutes.

Serve crispy gobi 65 as a starter.