Gobi 65

Why Make This Recipe

Gobi 65, also known as Cauliflower 65, is a popular Indian appetizer that’s both crunchy and flavorful. It’s an excellent vegetarian option for parties, celebrations, or just a snack at home. The dish is loved for its spicy taste and crispy texture, making it a hit among people of all ages. With simple ingredients and easy steps, you can enjoy this delicious treat anytime!

How to Make Gobi 65

Ingredients

• 2½ cups cauliflower florets (1 medium cauliflower head)
• ¼ cup all-purpose flour (or wheat flour)
• ¼ cup rice flour (or corn starch)
• 1½ teaspoon ginger garlic paste (or 1 teaspoon each grated)
• ½ teaspoon garam masala
• ¼ teaspoon ground black pepper
• 1 teaspoon red chili powder (can use more for high heat)
• 2 sprigs curry leaves (chopped)
• ½ to ¾ teaspoon salt (adjust to taste)
• ¼ cup water (more as needed)
• 1½ cups oil for deep frying
• 2 green chilies (slit & deseeded)
• 2 to 3 large garlic cloves (chopped finely)
• ½ teaspoon cumin seeds
• 1 sprig curry leaves (pat dry)
• 1 tablespoon oil
• ½ teaspoon red chili powder
• ¼ teaspoon garam masala
• 2 to 3 tablespoons plain thick yogurt/ Greek yogurt (or 1½ teaspoon vinegar + 2 tablespoons water, avoid runny yogurt)
• Salt (if required)

Directions

1. Preparation: Begin by washing the cauliflower and breaking it into medium-sized florets. In a mixing bowl, combine all-purpose flour, rice flour, ginger garlic paste, garam masala, black pepper, red chili powder, chopped curry leaves, salt, and water. Mix well until the batter is smooth.

2. Fry Cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Heat oil in a deep frying pan over medium heat. Once hot, add the coated florets carefully and fry until golden brown and crispy. Remove and drain on paper towels.

3. How to Temper Gobi 65: In a separate pan, heat 1 tablespoon of oil. Add cumin seeds, chopped garlic, slit green chilies, and a sprig of curry leaves. Sauté until fragrant. Then, sprinkle in the additional red chili powder and garam masala. Finally, toss the fried cauliflower in this mixture coat well and serve hot.

How to Serve Gobi 65

Serve Gobi 65 hot with a side of yogurt or your favorite dipping sauce. It’s perfect as an appetizer, snack, or side dish for a festive meal!

How to Store Gobi 65

If you have leftovers, store them in an airtight container in the refrigerator. The cauliflower can lose its crispiness, so it’s best to consume it within a day for the best flavor. To reheat, you can briefly fry them again or bake in an oven until crispy.

Tips to Make Gobi 65

• For extra crunchiness, ensure the oil is hot before adding cauliflower.
• Adjust the spiciness by modifying the amount of red chili powder.
• You can keep the batter thick for a more substantial coating.

Variation

For a different flavor, try adding some chopped cilantro or mint leaves to the batter. You can also experiment with different spices like paprika or chaat masala for a unique taste twist!

FAQs

Can I bake Gobi 65 instead of frying?
Yes, you can bake it in a preheated oven at 425°F (220°C) for about 25-30 minutes or until crispy, flipping halfway through.

Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower; just thaw and pat it dry before using.

What can I serve Gobi 65 with?
It pairs well with mint chutney, yogurt dip, or even ketchup for a fusion twist!

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