My 15th recipe, “Gobi 65” an extraordinary cauliflower dish which can challenge the chicken 65, and win the hearts of vegetarians and non-vegetarians alike. It is extremely simple to prepare and can be served as an quick appetizer/snack. Just the thoughts of this dish makes me drool. Wow, my most favorite one. Something which I can eat for breakfast, lunch and dinner, 7 days a week, without getting bored 🙂 Whenever I buy cauliflower, i do cook other recipes, but will always reserve atleast 10 florets to make gobi 65…
Gobi 65 is an extraordinary cauliflower (Gobi) dish which can challenge the chicken 65 and win the hearts of vegetarians and non-vegetarians alike.
- Cauliflower - 1 medium
- Curry leaves - 1 sprig
- All purpose flour/ Maida - 2 Tbsp
- Rice flour - 2 Tbsp
- Corn flour - 1 Tbsp
- Chilli powder - 1 ½ - 1 1/2 tsp (adjust per taste)
- Garam masala powder - 1 tsp
- Salt - 1 tsp (adjust per taste)
- Turmeric - 1/4 tsp
- Ginger garlic paste - 1 1/2 tsp
- Oil - for frying
- In a mixing bowl add all the listed ingredients except (cauliflower, curry leaves and turmeric) add 3-4 Tbsp of water and mix to get a paste.
- Now par boil the cauliflower florets with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly. Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
- Now heat a pan with oil and fry in batches till the cauliflower turns golden brown. Drain and place in paper napkins to drain the excess oil.
- Finally, garnish with fried curry leaves and enjoy hot.
- In case, the paste is too thin then add some rice flour to thicken it and make it bind.
- Do not add too many cauliflower florets at a time in oil for frying. Oil temperature will go down and you will not get a crisp exterior. So, to maintain the temperature of oil, add in batches. I fried in 5 batches.
- The ratio of flour should be (maida: rice flour: corn flour – 2: 2: 1).
Submitted this recipe to the event What’s with my cuppa, by The Veggie Indian.