|Gobi 65 recipe|
To make Gobi 65 a spiced batter is made and partially cooked cauliflower florets are dipped in the batter and fried in oil to cook further. The remain crunchy and succulent for a long time and taste great as a snack along with some fried curry leaves and ketchup or as a side to rice.
|Cauliflower Restaurant style fry|
Recipe Source - Own
Makes - 20 cauliflower 65
Serving suggestion - as a snack for tea / as a side to any Indian main
Cauliflower florets - 20 nos
water - 5 cups
salt - 1 tsp
Garlic pods - 7 nos
Ginger - 1" piece
fennel seeds - 2 tsp
Curry leaves - 1 spring (10 leaves)
Maida/ all purpose flour - 3 tbsp
Cornflour - 4 tbsp
Thick curd - 1 tbsp / vinegar - 2 tsp
Red chili powder - 3/4 th tsp
Kashmiri red chilli powder - 1 tsp (this gives the colour)
Corriander powder - 2 tsp
Turmeric powder - 1/3 tsp
Hing - 1 pinch
Salt - to taste
Oil - as required to deep fry
Curry leaves - 1 spring to fry (garnish)
1. In a saucepan bring to boil 5 cups water and add salt to it. Add the cauliflower florets and let it cook for approximately 5 minutes in high flame. You must switchoff when the cauliflower florets are 70% cooked. Drain the excess water and set aside. Now frind all the ingredients mentioned under to grind into a course paste with the help of little water.
2. Now in a bowl mix all the ingredients under for batter along with the ground paste. Mix the batter with little water to get a dosa batter consistency. Dunk all cauliflower florets in batches. Bring to heat the oil in a kadai/ iron wok. Bring to medium heat and add the battered florets in batchs and cook for a minutes fipping sides.
3. Drain the fried cauliflower florets using a slotted spoon and line in a kitchen towel to remove excess oil. Repeat the process until all the battered florets are fried.
Serve hot along with fried curry leaves.
Make sure that while frying the oil is in medium heat else the florets will turn brown fast and the inside will not be cooked. Take a minute to fry each set of florets so that the inside is well cooked
The batter should be like dosa batter consistency if it is too thin then the florets will not be well coated with batter.
Do not over cook the florets else it will be difficult for them to hold shape
I skipped using red food colour you can add if you want to.
Adding curd helps in better binding and enhances flavour to the gobi 65.