Gobi 65 is a popular restaurant appetizer menu, batter fried snack with cauliflower florets crispy fried. Let's see how to make this at home with these easy steps.
Aj’s most favourite in this whole universe. Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.
It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way.
I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste.
I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry, korma or in biryani.
May be because of that I got bored of this veggie and I wont even touch this veggie😡.
- Separate the cauliflower into small florets.
- Boil water with salt, turmeric and keep the florets inside this water covered for 5 mins. Drain water completely.
2. Mix curd,corn flour,cooking soda,salt,red chilli powder, lemon juice and ginger garlic paste.
3. Heat kadai with oil enough to deep fry.
4. Dip and deep fry the cauliflower florets until golden brown and crisp in hot oil in medium flame.
5. Add the curry leaves a sprig per batch.
6. Drain in paper towel and enjoy hot!
Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!
Gobi 65 recipe
- 1 Cauliflower medium
- 4 tablespoon Corn flour heaped
- 2 tablespoon Thick curd
- 1 pinch Cooking soda
- ½ Lemon
- Salt as needed
- 1 teaspoon Red chilli powder
- ½ teaspoon Ginger garlic paste
- 1 sprig Curry leaves
- Separate the cauliflower into small florets firstly.
- Then boil water with salt, turmeric and keep the florets inside this water covered for 5 mins.
- Drain water completely.
- Mix curd, corn flour, cooking soda, salt, red chilli powder, lemon juice and ginger garlic paste to make a batter. Batter should just coat it as a layer, not thick.
- Add drained cauliflower to it and mix to coat.
- Heat kadai with oil enough to deep fry.
- Deep fry the cauliflower florets until golden brown and crisp in hot oil in medium flame.
- Add the curry leaves a sprig per batch.
- Drain in paper towel and enjoy hot!
- Boiling is optional but it ensures the outer layer coats well, otherwise while deep frying the cauliflower and outer layer may separate.
- Depending on the cauliflower variety, decide to par boil or to just keep immerse in hot water.
- I don’t add ginger garlic paste sometimes, still we love it.
- Do not add cooking soda more than mentioned.
- Once you drop the cauliflower in oil, do not disturb it until it gets cooked. Turn only after that otherwise it gets stuck to the ladle.