Gobi 65

Gobi 65 is one of the best starters you can have in  any party or restaurants. Among dry and gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be serve as a starter or as an accompaniment for dinner. I make this recipe my best at home and here is the recipe.

Gobi 65

Ingredients: Serve -2

• Gobi – 100grm split into florets
• Corn flour - 2tspn
• Rice Flour- 2tspn
• Garam masala - 1/4tspn
• Thick curd- 1/4tspn
• Red chilly powder - 1tspn
• Turmeric powder a pinch
• Ginger-Garlic paste - 1/2tspn
• Oil for deep frying
• Salt - 1/2spn (adjust to taste)

The following picture shows the step by step preparation of Gobi 65:

Figure 1

Figure 2

Figure 3

Figure 4

Method:

1. First cut cauliflower like small florets and cook for 5min in water and drain the water. (figure 1)  
2. Take a bowl add the cooked florets and all the ingredients except oil and mix well, if mixture is dry then sprinkle little water. (or else u can do like this first in a bowl add all ingredients and make a paste and then add cooked florets) (figure 2 & 3)
3. Mix all ingredients well and heat the oil. In medium flame drop the first batch of cauliflower and fry, till golden brown. Repeat this for remaining batch and keep the fried cauliflower in a kitchen towel. so that the excess oil will drain out and lastly fry curry leafs and add it to the Gobi plate.  (figure 4)

Here is the crispy Gobi 65 is ready to serve !

Additional Tips:-

• Boiling Gobi in water, it kills bacteria.
• Be careful while deep frying the gobi in oil.
• Dry the ladle before putting into the oil ensure ladle should not be wet or-else oil will sprinkle on our hands.