Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.
I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.
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