Gobi 65 | Cauliflower fry | Cauliflower 65

Gobi 65—a quick, yummy snack to be accompanied with chai on a cold winter evening! This dish, quite popular in restaurants, can also be served as side dish for pulao or any rice of your choice. This can also be served as a starter. Follow the below easy steps to make the mouth-watering gobi 65 at your home!

Ingredients:
Cauliflower - 250 grams (cut into small florets)
Gram flour/ Besan - 4 tsp (can use corn flour also for even more crispier fried florets)
Plain flour/ Maida - 3 tsp
Rice flour - 2 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1 tsp
Curry leaves - few, finely chopped
Coriander leaves - few, finely chopped
Lemon juice - 1 tsp
Salt - as required
Oil - for frying

For seasoning:
Oil - 2 tsp
Green chilli - 2 slit lengthwise
Curry leaves - few
Garam masala powder - 1 pinch

Preparation:

• Take cauliflower florets in a bowl. Add hot water, turmeric powder and some salt to it and let it rest for 10 minutes. After 10 minutes, drain water completely.
• In a large bowl, mix all the other ingredients mentioned above and add required water to make a thick batter (Note: the batter should neither be too thick nor too thin).
• Marinate the cauliflower florets in the batter for 20 minutes.

Method:

• Heat oil in a kadai. Keep the heat on medium flame. Once the oil is hot enough for frying, deep fry all the florets in small batches.
• Once the florets are golden brown, remove and drain on a colander.
• For seasoning, heat oil in a pan, add curry leaves, green chillies, garam masala powder and saute for a while.
• Now add the fried florets into the pan and toss for 2-3 minutes.

Delicious restaurant style gobi 65 is ready!

Serve with onion rings and a slice of lemon