Cauliflower 65 is a very popular snack which can be served as an appetizer, as a side dish with Rice, Pulav etc.
Cauliflower – 400 Gms
Batter for Gobi 65
Corn flour – 4 tbsp
Maida – 3 tbsp
Rice Flour – 2 tsp
Red Chilli Paste – 1 ½ tbsp
Garam Masala – ¼ tsp
Pepper Powder – ¼ tsp
Ginger Garlic Paste – 1 tsp
Curry Leaves (chopped) – 2 strands
Cilantro (Dhania Leaves) – 2 tbsp (chopped)
Green Chilli (sliced VerticallY) – 1
Water – as required
Salt to taste
Curry Leaves – 15 to 20 leaves
Green Chilli – 4 (sliced vertically and deseeded)
Oil for deep frying
Rub a pinch of salt on the sliced Green Chilli and keep aside.
Separate the Cauliflower into florets. Wash them in salted water.
Mix ¼ tsp of water in hot water and blanch Cauliflower Florets in it for a minute. Leave the Florets in a kitchen napkin for a few minutes so that they become dry.
Take Corn Flour in a mixing bowl along with Maida, Rice Flour and all other ingredients under the “Batter for Gobi 65” column except water. Mix well.
Add water and mix well to make a thick batter. Add the blanched florets and mix gently without breaking the florets.
Heat the Oil in a deep frying pan. Drop the florets one by one. Fry to about 65 percent and transfer to a bowl. Fry all the florets same way.
Once all the florets are fried, fry them once again together with Curry Leaves and salted Green Chilli till the florets become crispy.
Done! Serve with tomato sauce.
The batter must be thick.
Adjust Salt in the batter. Add salt and spices to the batter before proceeding further.
Double frying makes the Gobi 65 more crispy.