Gobi 65 is a delicious, crispy cauliflower florets, a yummy starter which can be made easily at home with simple ingredients. A super appetizer for any occasions.
Cauliflower – 1 whole
Corn flour – 1/4 cup
All purpose flour (maida) – 1/4 cup
Rice flour – 2 tsp
Ginger garlic paste – 1 tsp
Chili powder – 1 tsp
Kashmir chili powder – 2 tsp
Garam masala powder – 1/4 tsp
Oil to deep fry
For seasoning –
Garlic – 1 whole lightly crushed
Curry leaves – 3 springs
Green chilies – 2 or 3 slit
Chop cauliflower into medium florets, rinse and keep aside. Heat 1.5 liter (enough water to immerse cauliflower florets) bring it to boil, once it begins to boil remove from the flame, add cauliflower florets in it, allow it to rest for 2 to 3 min, drain the water with a colander and keep aside to cool.
Take a bowl add flour, ginger garlic paste, spice powders, salt, add little by little water, mix well to Dosa batter consistency, as there is no lumps in it.
Add blanched cauliflower florets in it, toss well as the batter must coat evenly to the florets.
Heat oil in a pan to deep fry, once the oil is ready, drop each batter coated florets, fry in 3 to 4 batches in a medium flame until golden and crisp.
Once done remove with a slotted spoon, drain excess oil in it, place it on a paper towel to absorb excess oil in it. Continue the same for rest of the mixture.
Keep all the ingredients for seasoning handy. Once the florets gets deep fried, in the same oil,
deep fry garlic until aromatic, once done drain the excess oil in it, add it to deep fried cauliflower, then in the same oil fry curry leaves until it start to splutter, in the same way fry slit green chilies.
To enhance the taste sprinkle, pepper power and a pinch of chat masala powder