Recipe: Brighten your weekend with this vegetarian Gobi 65 roll

Chicken or Fish 65 may be delicious recipes, but not everyone wishes to devour non vegetarian food all the time, and this recipe by Chef Ranveer Brar is proof that batter and frying can truly make anything taste delicious. Gobi 65 roll Preparation time 15 minutes Cooking time 20-25 minutes Serving 2 Ingredients For Frying Gobi 1 small Cauliflower - cut in small florets 1 tsp Ginger-Garlic paste Salt to taste 2 tbsp Corn-starch 2 tbsp Refined flour ½ tsp Degi red chilli powder 2 tbsp Curd Water Oil for frying For Tempering 2 tbsp Oil 1 tsp Mustard seeds 1 inch Ginger - sliced 2-3 cloves Garlic - sliced 2 fresh Green chillies - broken in half 1 sprig Curry leaves Salt to taste 2 tbsp Tomato ketchup ½ tsp Degi red chilli powder ¼ tsp Black pepper powder Fried Gobi 2 tbsp Coriander leaves - roughly torn For Paratha 1 cup Refined flour soft dough 1 tbsp Oil Salt to taste ½ tsp Refined flour 1 tbsp Ghee Other Ingredients 1 tbsp Hung Curd Onion & Tomato - sliced Fresh Coriander leaves Method to prepare For Frying Gobi In a bowl add cauliflower, ginger garlic-ginger paste, salt, corn-starch, refined flour, degi red chilli powder, curd, water and mix everything until it coat's the cauliflower properly. For Tempering In a kadai heat oil and add mustard seeds, ginger, garlic, green chillies, curry leaves, salt, tomato ketchup, degi red chilli powder black pepper powder and saute for a minute. For Paratha Take a portion from the refined flour dough and roll it as thin as possible, now apply oil, salt, some refined flour and fold it like a fan. For Assembling Gobi 65 Rolls Take one paratha and apply hung curd on the lower part then place the fried gobi, sliced tomato & onion, fresh Coriander leaves and then roll it up.