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Gobi 65
Yogita

Gobi 65

Gobi 65 is most commonly found in any Indian restaurants, it is crispy crunchy and little spicy cauliflower which is made using common Indian spices. This cuisine basically belongs to Hyderabad and now found in any corner of India. Gobi 65 is a best starter for parties or just have it with your evening tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate cauliflower 20 minutes
Total Time 55 minutes
Servings: 5 people
Course: Appetizer, Snack, starter
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Boiling Cauliflower:
  • 30 qty Cauliflower florets
  • 6 cups Water
Marinate Cauliflower:
  • 2 tsp Kashmiri red chili powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Ginger garlic paste
  • 2 tbsp Chopped coriander
  • 1 tsp Red chili sauce
  • 1 tsp Salt
  • half Lemon
For Batter:
  • 1/3 cup Corn flour
  • 1/4 cup Rice flour
  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt
  • 1 tsp Oil
  • as required Water
For Frying:
  • for frying Oil
  • For Tempering:
  • 2 tsp Oil
  • 1 tsp Cumin seeds
  • 5 qty Green chili
  • Curry leaves
  • 1 tbsp Ginger garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Red chili sauce

Method
 

  1. Cut cauliflower into florets. Blanch in boiling water for 1–2 minutes. Drain and keep aside.
  2. Add chili powder, cumin, coriander powder, ginger-garlic paste, coriander leaves, chili sauce, salt, and lemon juice. Mix and rest for 15–20 minutes.
  3. In a bowl, add corn flour, rice flour, all-purpose flour, oil, and salt. Add water slowly to make a thick batter.
  4. Coat marinated florets in batter. Deep fry on high flame until golden and crispy. Drain on tissue paper.
  5. Heat oil, add cumin seeds, green chili, curry leaves, and ginger-garlic paste. Fry for a minute. Add Kashmiri chili powder and chili sauce. Toss fried cauliflower in this mix.
  6. Gobi 65 is ready! Serve hot with chutney or ketchup.

Notes

  • If you are in hurry you can skip marination step, but I suggest to do marination because it enhances the taste of recipe.
  • Many people do double frying but if cauliflower fried in very hot oil then there is no need of double frying.
  • You can use corn starch instead of corn flour, corn starch helps to get nice crispy texture. 
  • All purpose flour is optional so you can skip it if you don’t have.
  •  Do not blanch cauliflower more than 2 minutes otherwise it it consume more oil.