Gobi 65 | Cauliflower 65 | Restaurant style Cauliflower recipe

Gobi 65 recipe

My husband generally loves vegetables and to continue the vegetarian diet through the weekend I made this easy to do Gobi 65/ Cauliflower 65. Instead of a snack we had this with our lunch along with sambar, rice and poriyal. This is a really quick snack/ side to do effortlessly. Cauliflowers contain vitamin B1, B2, B3, B4, B6 & B9, Omega 3, Vitamin K & Vitamin C. 

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 65

Cauliflower Restaurant style fry

GOBI 65 | CAULIFLOWER 65 RECIPE

Recipe Source - Own
Makes - 20 cauliflower 65
Serving suggestion - as a snack for tea / as a side to any Indian main

Ingredients

Cauliflower florets - 20 nos
water - 5 cups 
salt - 1 tsp

To grind 

Garlic pods - 7 nos
Ginger - 1" piece
fennel seeds - 2 tsp
Curry leaves - 1 spring (10 leaves)

For Batter 

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)

Method

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.

Cauliflower Fry

Cooks Wisdom

Tip 1

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

Tip 2

The batter should be like dosa batter consistency if it is too thin then the florets will not be well coated with batter.

Tip 3

Do not over cook the florets else it will be difficult for them to hold shape

Tip 4

I skipped using red food colour you can add if you want to.

Tip 5

Adding curd helps in better binding and enhances flavour to the gobi 65.