The gobi has to be kept immersed in water and add vinegar and turmeric powder. After keeping it for 20 minutes, clean well with cold water and Boil it with turmeric and salt in a vessel. Once it boils take it off the flames and keep aside to cool.

Take a vessel and add chilly powder, rice flour, corn flour, Curry leaves and add a little salt if required. (Remember we already got our gobi boiled in Salt before).

Mix all the flour and powders well and add little water to make it all stick to the florets.

Heat oil in a pan and once it heats up well, add the florets little by little and if the florets tend to stick together, separate them with a spatula else it would look ugly and wont cook well.

Once it turns crispy and is cooked, take them out and place them on a plate. Most people like the gobi to be served along with pepper powder springled on top of the gobi (it makes it really spicy) and along with onion slices

Quick tip: If you want the fried gobi to look spicy, add a little kashmiri mirchi powder along with chilly powder.