Description
Gobi 65 is a crunchy and flavorful Indian appetizer made from cauliflower, perfect for parties and snacks.
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)
- Salt (if required)
Instructions
- Wash the cauliflower and break 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.
- 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.
- 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.
- Sprinkle in the additional red chili powder and garam masala. Toss the fried cauliflower in this mixture, coating well.
- Serve hot with a side of yogurt or your favorite dipping sauce.
Notes
For extra crunchiness, ensure the oil is hot before adding cauliflower. Adjust spiciness by modifying the amount of red chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian