Gobi 65 (Cauliflower 65) is one yummy dish which is usually a starter or tea time snack, definitely the most ordered in restaurants for both veg and non-veg lovers. I usually make this at home on veg days… when you need something crispy on the side to go along with regular meals…. but most of the time it never makes it to the table as everyone in the name of sampling… snack it off while frying 😛
The recipe shared here was adapted from one of those Chef Damodaran’s TV shows but modified to suit my style. This is one amazing dish which will have everyone licking their plates clean! …no kidding 😛
Some interesting cauliflower recipes to try from our page…
| Ingredients – 1 | |
|---|---|
| Cauliflower | 30 florets |
| Water | 3 cups |
| Salt | 3 pinch |
| Ginger Garlic paste | 1/2 teaspoon |
| Ingredients- 2 | |
|---|---|
| Red Chili powder (Spicy or Kashmiri) | 1 teaspoon |
| Coriander powder | 2 teaspoons |
| Garam Masala powder | 1/4 teaspoons |
| Turmeric powder | 1/4 teaspoons |
| Ginger Garlic paste | 1 teaspoons |
| Fennel seeds ( crushed) | 1 teaspoons |
| Salt | 1/2 teaspoon |
| Maida / All-purpose | 2 Tablespoons |
| Rice Flour | 1 teaspoon |
| Corn Starch/flour | 2 Tablespoons |
| Water | 1- 2 tablespoons (just to sprinkle) |
| Orange food color | 1 pinch |
| Curry leaves | 10 count -for decoration |
| Oil | 2 cups |
How to Blanch Cauliflower?
Cut cauliflower into small florets. Bring the water from table-1 to a boil with little salt and ginger garlic paste. Add the cauliflower florets and cook for approximately 2-3 minutes to make them soft and firm. (Do not over cook which make them absorb more oil while deep frying)
Drain all the water and let them dry out in a kitchen towel until completely dry.
Now lets marinate the half-cooked cauliflower pieces by combining them with all the ingredients in table-2 except curry leaves. Crushed fennel seeds is absolutely a must, which adds tons of flavor to the dish, never skip!
Mix everything to coat the cauliflower, sprinkle water little by little just enough to bind.
The consistency of the mixture should be dry or semi-wet as shown. Let it stay for 10 minutes or you can cover and refrigerate until ready to fry.
Meanwhile heat oil in kadai/pan and start deep frying in small batches. Fry for about 2 -3 minutes or until crispy.
Fry some curry leaves and sprinkle on top to make it colorful.
Serve immediately as a starter or as a side dish for pulao.
Notes
- Yields- 3 Adults servings (In most cases will not make it to the table as it disappears the moment its fried)
- Try to grind the ginger garlic to a coarse paste which adds nice touch and texture to the dish.
- Spice level is slightly high in this recipe, so please adjust the red chili powder to your taste.
- To add Indo-Chinese touch add 1/2 tsp soy sauce in the place of water. You may also substitute water with lemon juice or little curd.
- This dish had to be served immediately as it stays crispy for few minutes. You can also retain its freshness and crispy texture for little extended time by placing them in the oven until ready to serve.
- The original version included an egg which actually made the dish more soggy than keeping it crispy so I had to omit.
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