Description
Gobi 65 or cauliflower 65 is a delicious, crunchy cauliflower dish made with boiled cauliflower florets that are coated with a spiced batter and then deep-fried in oil. This crispy, tasty, and lip-smacking dish is simple to make and can be served as a quick appetizer/snack for tea time that everyone will love!
Scale
Ingredients
- 2 cups cauliflower florets
- 2 tablespoons all-purpose flour (maida)
- 1 teaspoon corn flour
- 1 teaspoon rice flour
- 1 teaspoon gram flour (besan)
- ½ cup hot water or as required for the batter
- 1 tablespoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon dry fenugreek leaves
- Salt as per taste
- Oil for frying
Instructions
- Rinse and separate the cauliflower into bite-sized florets.
- Check carefully the florets as it has many times small worms.
- Boil water in a large pan.
- Pour cauliflower florets along with a pinch of salt in the boiled water for 5 minutes till they become slightly soft, but do not keep for long.
- Turn off the flame.
- Take out the florets from the water using a strainer and gently pat dry the florets on the kitchen towel.
- In a mixing bowl, combine all-purpose flour, corn flour, rice flour, and roasted gram flour.
- Then add ginger-garlic paste, carom seeds, red chilli powder, turmeric powder, coriander powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves), and salt to taste.
- Combine all ingredients well.
- Add little water to make a thick and smooth batter. Make sure there are no lumps in the batter.
- Add the blanched cauliflower florets to the batter. Mix well so that each piece is evenly coated with the batter.
- Heat oil in a deep fry pan on medium flame. When the oil becomes hot, gently drop the marinated cauliflower florets and deep fry till they turn crisp and golden brown from all sides.
- Repeat the same frying process with leftover florets.
- Transfer them out on an absorbent paper to absorb the excess oil.
- This delicious Gobhi 65 is ready to be served.
- Serve hot with mint chutney, coriander chutney, or tomato ketchup.
Notes
- Soaking the florets in hot water and blanching prevents them from yellowing or browning. It also helps to get rid of any worms or insects in the cauliflower.
- This recipe is a home-style 65 because no sauces and ketchup are being used here, but you can try the restaurant-style 65 recipes by adding soy and chili sauce while marinating and tempering
- Make sure, do not add too many florets in a pan at a time while frying. Always add in 3-4 batches and maintain the temperature of oil medium heat.
- To get the best crispy texture, this dish can be deep-fried or pan-fried both give the same results.
- Category: Appetizers & snack
- Cuisine: Indian
Keywords: Restaurant style Gobi 65 recipe, How to make Cauliflower 65 Recipe, Crispy Gobi 65