gobi 65

Gobi 65 is a south Indian snack made of fried cauliflower, spices and herbs. It can also be served as a starter or as a side in a meal. This recipe yields a Andhra style spicy gobi 65.

Gobi 65 recipe | Cauliflower 65 fry | Gobi recipes

cauliflower ((about 2 cups florets))

tbsp all-purpose flour ((or maida))

tbsp corn flour rice

ginger garlic paste

½ tsp garam masala

¼ pepper powder

tsp red chili powder ((can use more))

curry leaves

salt (as needed)

water (as needed)

green chilies

garlic

cumin

tbsp oil

½ tsp red chili powder

¼ tsp garam masala

tbsp plain yogurt ((Indian curd))

salt

Heat 3 cups water in a pot. Turn off the stove.&nbsp;

Drop the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely.

Transfer flour, garam masala, salt, red chili powder and ginger garlic to a bowl. Chop 1 sprig curry leaves and add it to the bowl.&nbsp;

Pour water and make a batter. The batter must not be too thin or too thick.

Add the gobi to the batter. Coat them well.

Heat oil in a kadai. When the oil is hot, drop the florets to the pan.

Deep fry the cauliflower on a medium heat till golden and crisp. Set aside to a kitchen towel.

Fry 1 sprig curry leaves in the oil. Set this aside for garnishing.

Preparation for gobi 65 fry recipe

Heat 1 tbsp oil in a pan. Fry garlic, chili, curry leaves and cumin. When the curry leaves turn crisp.

Add yogurt , chili powder , garam masala.

Stir and let the mixture cook till it thickens.

Add fried cauliflower and saute for 2 to 3 minutes.

Serve crispy gobi 65 as a starter.

How to make gobi 65 recipe

Spicy, crispy, vegan Gobi 65 is a fried cauliflower appetizer or snack that everyone will love. Crunchy and savory cauliflower 65 is perfect to serve with tomato ketchup, red chili sauce, chutneys, or your favorite condiment to dip.

Gobi 65 Recipe (Cauliflower 65)

cauliflower ((gobi) or 3 cups small to medium cauliflower florets)

hot water (as required -

dry red chilies

garlic (or 5 to 6 medium-sized cloves)

ginger (or 1 to 1.5 inches ginger)

water (or

flour

Rice Flour

corn starch

turmeric powder ((ground turmeric))

red chilli powder (or cayenne pepper)

½ teaspoon Garam Masala

Coriander Powder ((ground coriander))

lemon juice (or white vinegar

water (or as needed)

oil (or as needed)

mustard seeds

onions (or spring onion whites

garlic garlic

ginger (or 1 inch ginger)

green chilies (- slit)

coriander leaves

sugar

Chop the cauliflower in small pieces. Rinse them very well and keep in a bowl.

Now add enough hot water so that all the florets are covered. Cover and blanch the florets for 15 to 20 minutes.

In a small bowl, add ¼ cup warm or hot  water and soak 4 dry red chilies in it for 15 minutes.

In a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.

Add the soaked red chilies.

Add 1 to 2 tablespoon water or as needed and grind to a smooth paste. Set aside.

Preparation

Drain the cauliflower florets of all the water very well and take them in a mixing bowl or pan.

Add the red paste. Mix very well.

Then add gram flour, rice flour and corn starch.

Add turmeric powder, red chilli powder, garam masala powder and coriander powder.

Also add ½ to 1 tsp lemon juice and ⅓ cup water.

Next add salt. Combine and mix everything very well. The batter should coat the cauliflower pieces and must not be runny or thin.

If the mixture looks dry, doughy, sprinkle a few tablespoons of water and mix. If the batter drips from the florets or is runny or thin, add a few tablespoons of gram flour or chickpea flour.

Cover and allow to marinate for 20 to 30 minutes.

Making Marination

Heat oil in a kadai (wok) or a frying pan. When the oil becomes medium hot, use a spoon to carefully place the cauliflower florets in the hot oil. Ensure that you do not overcrowd the pan, so you will have fry in batches.

The oil should be medium hot at about 350 to 356 degrees Fahrenheit (175 to 180 degrees Celsius).

Fry one side and when it becomes crisp, turn over with a slotted spoon and fry the other side.

Fry them evenly, until they are golden and crisp turning them as needed. Fry them in batches.

With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil. Work in batches this way.

Frying Marinated Cauliflower

Now remove the extra oil from the kadai and keep 2 teaspoon oil in it or add fresh 2 teaspoon oil in another pan. Add ½ teaspoon mustard seeds and crackle them. Then add 2 to 3 dry red chilies. Fry until the dry red chilies change color and become a darker shade of red.

Next add ¼ cup chopped onions, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger and 5 to 6 curry leaves.

Stir and sauté until the onions turn translucent and are softened.

Then add one to pinches of salt or add as per taste. You can also add a pinch or two of sugar. Mix well.

Add the fried cauliflower florets. Switch off the heat.

Toss and stir the whole mixture. Add chopped coriander leaves.

Making Tempering

Serve gobi 65 as is or pair with Coconut Chutney, Coriander Chutney or Mint Chutney or even tomato ketchup. You can also serve with some Roti or Bread.

Serving Suggestions

Gobi 65 tastes best when eaten right after being prepared. But you can keep any leftovers in an airtight container in the fridge for up to 1 to 2 days.

While serving later, reheat by baking in an oven for about 5 to 10 minutes at 175 degrees Celsius (350 degrees Fahrenheit).

Storage

Gobi 65 is a crispy starter made with cauliflower, herbs, spices and yougurt. Gobi 65 recipe with step by step pictures for easy understanding and reference. Gobi 65 is a perfect starter made with cauliflower, a popular restaurant appetizer too.

Gobi 65 | Cauliflower 65

no medium cauliflower (around 40 small florets)

oil fry

water

wheat flour/maida

rice flour

corn flour

tsp ginger garlic paste

tbsp curd

tbsp kashmiri chilli powder

tsp garam masala powder

cooking soda

lemon juice

hot oil

Clean cauliflower,cut into small florets, keep immersed in warm water to remove worms if any.Boil water add turmeric powder,salt to it.Switch off add cleaned cauliflower florets to this hot water keep covered and let it sit for 5 mins.

Drain water completely and set aside.

To a mixing bowl add all the ingredients listed under &#039;for the batter&#039; mix it well.

Add water little by little to form a thick flowing smooth batter without any lumps.

Add cauliflower, mix it well.Heat oil in a kadai - keep in medium flame - add the florets in batches.

Flip over and fry.Deep fry until golden brown on both the sides.Repeat to finish.Finally switch off add curry leaves,green chillies fry until crisp and garnish with it

Serve with onion rings,chat masala powder sprinkled.

https://www.youtube.com/watch?v=w4bmP04OkVU

Restaurant style gobi 65 recipe a perfect starter made with cauliflower, a popular restaurant appetizer too.

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For more detailed description with step by step pictures check here: https://www.sharmispassions.com/gobi-65-recipe-restaurant-style/

Ingredients
• 1 no medium cauliflower around 40 small florets
• salt to taste
• Oil to deep fry
• water as needed
For the batter:
• 1/4 cup wheat flour/maida
• 1/4 cup rice flour
• 1/8 cup corn flour
• 1 tsp ginger garlic paste
• 2 tbsp curd
• 1 tbsp kashmiri chilli powder
• 1 tsp garam masala powder
• 1/8 tsp baking soda
• 1 tsp lemon juice
• 1/4 tsp hot oil

Instructions
1. Clean cauliflower,cut into small florets, keep immersed in warm water to remove worms if any.Boil water add turmeric powder,salt to it.Switch off add cleaned cauliflower florets to this hot water keep covered and let it sit for 5 mins.
2. Drain water completely and set aside.
3. To a mixing bowl add all the ingredients listed under 'for the batter' mix it well.
4. Add water little by little to form a thick flowing smooth batter without any lumps.
5. Add cauliflower, mix it well.Heat oil in a kadai - keep in medium flame - add the florets in batches.
6. Flip over and fry.Deep fry until golden brown on both the sides.Repeat to finish.Finally switch off add curry leaves,green chillies fry until crisp and garnish with it
7. Serve with onion rings,chat masala powder sprinkled.

Notes
• Always deep fry in medium flame else the gobis will drink more oil and will become soggy.
• Make the batter slightly thick not too runny not too thick so that it coats the gobi florets well.
• Adding kashmiri red chilli powder gives it a nice red color without adding any food color and is less spicy too.
• Adding baking soda makes gobi a bit soft to bite else it will become hard and crisp so I suggest to add it.
• No need for resting time, but you can make the marinade well head and refrigerate it incase if you are making for any party.Deep fry only at serving time.
• You can replace maida with wheat flour which is what I have done.
• Make sure to cut into small florets so that the marinade blends well.

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Gobi 65 recipe restaurant style | Restaurant style cauliflower 65 recipe

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Top 3 gobi 65 recipes from across the web

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Gobi 65 Recipe (Cauliflower 65)

Gobi 65 | Cauliflower 65

The most viewed gobi 65 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine