Gobi 65 recipe - Also known as cauliflower 65, this dish is a popular appetizer,or quick snack served at many South Indian restaurants. It is made with deep-friedcauliflower florets (Gobi), flour, and, spices. Pair it up with your favoritedip.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Side Dish, Snack, Starter
Cuisine: Indian
Servings: 8people
Calories: 180kcal
Author: Preeti
Equipment
Kadhai or Wok
Mixing bowl
Ingredients
4cupscauliflower florets
¼ teaspoonturmeric powder(haldi powder)
2teaspoonKashmiri red chili powderor use any red chili powder (add as per taste)
1teaspoonginger garlic paste(adrak lasan ka paste)
½teaspoongaram masala powder
salt to taste
½teaspooncrushed black pepper (kali mirch ka powder)
¼cupchopped coriander leaves
3tablespoonchopped curry leaves
2tablespoonlemon juice
¼cuprice flour
¼ cupcornflour
¼ cupbesan (chickpea flour/gram flour)substitute maida/all-purpose four
oil for deep frying
Instructions
Preparations
Cut the cauliflower florets (medium size) & rinse it under tap water.
Blanching the Gobi
Heat water in a vessel & add salt.
When the water boils, add cauliflower florets (Gobi).
Cook for 2 minutes & switch off the flame.
Drain the gobi florets to a colander & keep it aside.
Marinating the cauliflower florets
Transfer the gobi florets to a mixing bowl.
Add turmeric powder, Kashmiri red chili powder, ginger-garlic paste, garam masala powder, salt to taste, black pepper powder, chopped coriander leaves, chopped curry leaves & lemon juice.
Now mix it gently. Make sure all the florets are covered well with the spices.
Sprinkle rice flour, cornflour & gram flour (besan) over it.
Add water little by little (1-2 tablespoon at a time).
Mix until the florets are coated well with the batter.
Frying the Gobi 65
In a heavy bottom pan, heat oil over medium flame.
Start frying the gobi florets in batches. Let it fry for a minute undisturbed.
Now, stir and fry until crisp & golden brown.
Before taking it out add a few green chilies & curry leaves & fry for one more minute.
Remove the gobi on a kitchen tissue.
Gobi 65 is ready to serve. Serve hot & enjoy!
Video
Notes
Fresh cauliflower gives the best results.
Cut the cauliflower into medium-size florets. It should not be too small or too big.
Make sure the size is even. If the size is uneven then some florets will cook faster & others will take time.
Blanch the cauliflower florets before deep-frying it. It reduced the cooking time for the Gobi.
Marinate the gobi florets in spices first & then coat it with the flour. Spices are absorbed by the Gobi. It enhances the taste of Gobi fry.
On the other hand, if you add the spices in the flour to make the batter & then coat the florets in the batter, the taste differs. The outer cover will be spicy but the gobi will be tasteless.
Fry the Gobi in medium hot oil. The gobi gets partially cooked when we blanch it so no need to cook it for a long time to make it crisp.
The addition of rice flour & cornflour makes the cauliflower 65 crispy.
Curry leaves give this dish its authentic taste & aroma. Do not skip adding it.