Restaurant Style Gobi 65- Cauliflower 65
Gobi 65 or cauliflower 65 is a delicious, crispy fried snack or appetizer made of cauliflower, spices, plain flour or maida and curry leaves.65 recipes are very popular across south Indian restaurants as snacks or appetizer. Vegetarian variations like gobi 65, paneer 65 were later developed from the original recipe of chicken 65.This recipe of cauliflower 65 is vegan, super delicious, crispy & ready in 30 minutes. Serve as snack or side dish in south Indian meal.
Servings: 3 servings
- 2 cups cauliflower florets
- 1/3 cup All purpose flour
- 2 tablespoons rice flour
- 1 teaspoon ginger garlic paste
- 1 teaspoon chilli powder
- 20 curry leaves
- 2 green chilies
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- Oil for deep frying
- lemon wedges for serving
- chopped cilantro leaves for serving
- Raw onion rings
Rinse the whole head of cauliflower well and wipe off excess moisture with a kitchen towel. Separate the cauliflower into bite sized florets.
Bring a large pot of water to a rolling boil. Add a big pinch of salt. Add the cauliflower florets and switch off the flame. Cover and set aside for 5 minutes. Drain excess water and set the blanched cauliflower florets aside.
Making The Batter
Heat 2 tablespoons oil in a small pan until it starts to smoke. Once it is very hot, remove from flame. Add 1/3 cup plain flour & 2 tablespoons rice flour or corn starch to a mixing bowl. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1 teaspoon minced ginger garlic, 6 chopped curry leaves (torn), 3/4 teaspoon salt and 1/2 teaspoon black pepper powder.
Mix well with a spoon. Now add the hot oil and 1 teaspoon red chilli powder. Adding chili powder on hot oil gives a deep red color to the batter. You can also mix red chili powder with hot oil and few drops of water in a small bowl to make a paste.
Add 1/4 cup to 1/3 cup water to the flour mixture. Mix very well and make a thick batter that is lump free.
Frying Cauliflower Florets
Heat oil for deep frying in a heavy deep frying pan. The oil should be hot but not smoking (190 C/ 325 F in a thermometer). Toss the blanched cauliflower into the prepared batter in batches. Do in 2-3 batches and not all the florets at the same time.
Slide the batter coated cauliflower pieces into the hot oil gently and deep fry.
Flip and fry well until crispy and golden brown. Maintain medium heat.
Once done, remove the fried cauliflower florets to a plate lined with kitchen towel to absorb excess oil.Add 3 sprigs or a big handful of curry leaves and 2 finely chopped green chillies to the same hot oil. Fry Until crispy. Remove to a plate.
You can double the recipe.
Baking instructions are given in the post
Serving: 3servings | Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 231mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 169mg | Calcium: 47mg | Iron: 1mg