Gobi 65 / Cauliflower 65 / step by step procedure for Gobi 65 Dry Recipe/ How to make Restaurant style gobi 65

Gobi 65 / Cauliflower 65 / step by step procedure for Gobi 65 Dry Recipe/ How to make Restaurant style gobi 65 :

Gobi 65 is a dry and crunchy dish. This can be served as a starter/appetizer or snack or side dish. There are different variations in Gobi 65. Here I prepared the dry one.Gobi 65 is my husband's favourite. He likes it with sambar and rice. Making Gobi 65 / cauliflower 65 is very easy and it tastes great.

Ingredients :

Cauliflower / Gobi                                -   1 cup (bunch them into medium size florets)
Thick Curd / Yogurt                             -   2 tbsp
Corn flour                                            -   2 tbsp
All purpose flour / Maida                      -   2 tbsp
Baking Soda                                        -   A pinch
Red Chilli Powder                                -   1 tbsp
Ginger Garlic Paste                               -   1/2 tbsp
Curry Leaves                                        -   few for garnishing
Salt                                                       -   As required
Garam masala                                       -   1/2 tbsp
Turmeric Powder                                   -   Pinch
Oil                                                        -  For deep fry
Red food color                                      -   Pinch (Optional)

Method :

• Separate the cauliflower into small or medium sized florets and wash them.

         

• In a vessel boil water and add cauliflower florets to it with little salt and turmeric powder.

         

• Boil them only for 3 mins, then drain the water completely and set aside.

           

• In a mixing bowl add corn flour , all purpose flour , curd , salt , soda (a pinch) , ginger garlic paste , red chilli powder , garam masala powder , red food color (if using).

             

• Mix all together into a semi running paste (sprinkle water if required).

               

• Add this prepared mixture to cauliflower florets until the florets are well coated with batter.

         

• Marinate this gobi mixture for atleast 20 mins.

       

• Meanwhile heat enough oil in a kadai for deep fry.

•  Now fry these gobies in oil until they are crispy and golden brown. In that same oil , fry curry leaves and green chillies for garnishing.

       

• Drain the fried gobi 65 on a paper towel , then transfer into serving bowl and garnish with fried curry leaves , green chillies and raw onions and serve hot.

               

 Your gobi 65 ready serve hot.

Note :

• Don't make the batter into too runny frequency , it may not stick to florets. Make it in semi pastey.