Gobi 65 | Cauliflower 65

This Gobi 65 or Cauliflower 65 is a delicious veg appetizer in which the spicy layered cauliflower are fried to crisp and golden and tossed in a flavored spice that makes it better than restaurant one!

You can serve these gobi 65 as an appetizer,or as side for a indian meal or snacks with cup of tea.

HOW TO MAKE THIS GOBI 65 ( STEP BY STEP PICTURES)

To blanch the cauliflower florets, in a large kadai bring around 5 cup of water with a tsp of salt to boil and then add the florets, cook for 3 minutes on high flame. Transfer to colander and drain off the water.Keep aside.

In a bowl,add the flours and remaining all ingredients and mix well with little water.

Add the blanched cauliflower,combine well and allow to marinate for 30 minutes.

Heat oil for deep frying, add the marinated cauliflower and fry it until crispy and golden.

To prepare seasoning, heat oil in a pan and add cumin, ginger, garlic, chilli and few curry leaves.

On a low flame and add curd, chilli powder and salt. Saute for a minute.

Then add in fried gobi and mix well until its coats evenly.

HOW TO SERVE THIS?

Gobi 65 can served warm and crisp as a snack with some green chutney or ketchup on the side along with a cup of tea.

You can also have as an veg appetizer or as side to any indian meal or with any flavored rice.

You might also like other cauliflower recipes,

Gobi Manchurian

Cauliflower Paratha

Tandoori Cauliflower

CAULIFLOWER 65 | GOBI 65 RECIPE:

INGREDIENTS:

1 medium cauliflower head
1/4 cup rice flour
1/2 cup corn flour
1 tsp ginger garlic paste
1 tsp lemon juice
1 tsp kashmiri red chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp coriander powder
salt to taste
oil, for frying

For Seasoning:

2 tbsp oil
1/2 tsp cumin seeds
1 inch ginger, grated
2 clove garlic, grated
2 green chillies, slit into half
few curry leaves
3 tbsp curd / yogurt
1 tsp kashmiri red chilli powder
salt to taste

DIRECTIONS:

1. To blanch the cauliflower florets, in a large kadai bring around 5 cup of water with a tsp of salt to boil and then add the florets, cook for 3 minutes on high flame. Transfer to colander and drain off the water.Keep aside.
2. In a bowl,add the flours and remaining all ingredients and mix well with little water.
3. Add the blanched cauliflower,combine well and allow to marinate for 30 minutes.
4. Heat oil for deep frying, add the marinated cauliflower and fry it until crispy and golden.
5. To prepare seasoning, heat oil in a pan and add cumin, ginger, garlic, chilli and few curry leaves.
6. On a low flame and add curd, chilli powder and salt. Saute for a minute.
7. Then add in fried gobi and mix well until its coats evenly.

RECIPE NOTES:

1. Adjust the spice level as per your preference.
2. Allow it to marinate for at least 15 minutes, it adds flavour to the gobi 65.
3. You can directly have the fried cauliflower,but tossing in that yogurt sauce gives restaurant flavors.

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