Gobi 65 is a popular dish served in restaurants. It can be had as a starter or as a side dish or as a tea time snack. I prepared this as a side dish for vegetable pulao and we loved it very much. It is perfect for parties as it is very simple to prepare and tastes great. You can prepare your favorite Cauliflower 65 at home following this easy gobi 65 recipe.
Gobi 65-Cauliflower 65
Prep Time : 10 mins (marination time not included)
Cook Time : 20 mins
Serves: 2-3
Recipe Category: Snacks/Starter
Recipe Cuisine: Indian
Author: Padhu Sankar
Serves: 2-3
Recipe Category: Snacks/Starter
Recipe Cuisine: Indian
Author: Padhu Sankar
Ingredients needed
Cauliflower florets – 2 1/4 cup
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Rice flour – 1 tsp
Cornflour – 2 1/2 – 3 tbsp
Ginger-Garlic paste – 1 tsp
Garam masala – 1/2 tsp
Coriander powder – 1/2 tsp (optional)
Thick curd – 1/4 cup + 1 tsp
Salt as required
Oil for deep frying
Preparation
Wash cauliflower florets well and put them in salted hot water with a pinch of turmeric powder for 3-4 minutes. Do not leave it in water for more than 5 minutes.
Drain the water completely and spread it on a plate. Leave it to cool completely. Pat it dry.
In a bowl/wide plate, mix curd, chilli powder, ginger garlic paste, rice flour, garam masala, coriander powder, salt needed, cornflour and cauliflower together. Mix well, taste and adjust sesonings. Leave it to marinate for 20-30 minutes.
Method
Heat oil in a kadai. To check if the oil is hot, drop of small bit of cauliflower, if it comes to the surface immediately, the oil is hot enough for frying.Keep the heat on medium.
Add 7-8 cauliflower florets (depending upon the size of your kadai and quantity of oil) into the hot oil.
Do not disturb for the first 2-3 seconds. Then stir gently and fry the cauliflower florets till golden brown and crisp. (Tips – when the bubbling noise reduces to minimum, it is an indication the the florets are fried. You can see the difference in the above picture – in the second picture, the bubbling has reduced).
Once the florets are golden brown and crisp, remove with a slotted ladle and drain on a colander or a paper napkin.
Enjoy with any variety rice or as a tea time snack or as an accompaniment for rice or enjoy it any time of the day.
Note-
If curd is watery, use hung curd. (or hang curd in a clean cloth for 2-3 hours to drain off the water in the curd). If you want your gobi 65 to taste great, see to it that there is no water in the curd you use.
For very crispy Gobi 65 – Use equal quantity of rice flour and cornflour. You can adjust seasonings according to your taste. Add only needed curd. Make sure the mixture is not watery.
| Cauliflower 65-Bisibelabath-Seasoned curd rice |
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View Comments (40)
delicious luking fry....superb
Great recipe... I love Gobhi!
Lip smacking & a fav starter!!!
Prathima Rao
Prats Corner
Who can resist these yummy treats!
good one... we always used to order gobi 65 in restaurants when we were in india
hmmm yummy yummy!!!!
Awesome!! So quick, yet tantalizing!! :)
I don't mind having the whole bowl. I love 65, chill gobi etc, but never make it.
Wow! Looks fantastic! I am drooling all over it :)
wow... delicious recipe... yummy...