Description
Gobi 65 or Cauliflower 65 is a popular South Indian Starter as well as a good accomplishment for Tea/ Coffee.
Ingredients
- Cauliflower / Fulgobi / Fulkopi: 1(medium)
For Batter:
- All Purpose Flour: 8 Tbsp.
- Corn Flour: 4 Tbsp.
- Rice Flour: 1 Tbsp. (optional)
- Thick Yogurt: 4 Tbsp.
- Curry Leaves: 10
- Garlic Paste: 1 Tsp.
- Kashmiri Red Chili Powder: 2 Tsp. (Secret for adding beautiful colour)
- Turmeric powder: 1/2 Tsp.
- Garam Masala powder: 1 Tsp.
- Tomato Powder/ Tomato Sauce: 1 Tbsp.
- Soy Sauce: 1 Tbsp. (Optional)
- Salt: to taste
- Sugar: 1/2 tsp.
- Refined Vegetable Oil: for Deep Frying
For Gravy:
- Onion: 1 Big (sliced thinly)
- Garlic: 6-8 cloves (roughly chopped)
- Green Chili: 2 slit
- Curry leaves - 8-10
- Curd: 2 Tbsp.
- Tomato Powder/ Tomato Sauce: 1 Tbsp.
- Soy Sauce: 1 Tbsp. (Optional)
- Kashmiri Red Chili Powder: 1 Tsp.
- Sugar: 1/2 tsp.
- Salt to taste
- Refined Oil : 1 Tbsp.
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/01/Making-of-Gobi-65-part-1-300x188.jpg"][/url]
- Wash Cauliflower properly and then divide it into bite sized florets. A medium sized Cauliflower would give around 20 florets.
- I prefer to blanch cauliflowers before adding them to the batter. I've blanched those with plain water in Microwave for around 2 minutes. If you are not available with Microwave then blanch Cauliflowers in hot water for around 2-3 minutes.
- Drain water completely and pat dry the florets.
- Make a paste of Kashmiri Red Chili Powder by adding 2 Tsp. of water. I don't prefer to add additional Red colour to my Gobi 65 and use Red chili powder as my colouring agent.
- Take All Purpose Flour, Corn Flour, Thick Yogurt, Curry Leaves, Garlic Paste, Turmeric powder, Garam Masala powder, Tomato Powder/ Tomato Sauce, Soya Sauce, Salt, Sugar in a bowl and mix them properly to get a smooth, lump free batter. There are few ingredients which are optional but give better taste to the dish.
- Add Rice flour to the mixture. This gives crunchiness to the Gobi 65. Finally add Kashmiri Red Chilli Paste to give ultimate colour to the dish.
- Now Coat each of the Cauliflower Florets with this batter properly and leave those marinated Cauliflowers for around 30 minutes. This step is really important.
- Now heat sufficient Vegetable oil in a skillet and start frying batter coated Cauliflowers till those turns golden brown in colour in medium flame.
- Don't overcrowd the skillet with lots of florets instead fry 6-8 at a time.
- Take the fried Cauliflowers out of the skillet and drain excess oil either using a kitchen towel or tissue papers.
- Now comes the process of making Gobi 65 super crunchy.
- In the same oil fry all the previously fried cauliflowers in high flame for around 1-2 minutes and take them out of the skillet and drain excess oil. This step is extremely important to make Gobi 65 crunchier.
Little Modification![url href="https://kitchenofdebjani.com/wp-content/uploads/2016/01/Making-of-Gobi-65-part-2-300x208.jpg"][/url]
- Traditional Gobi 65 is ready! Next step is absolutely optional to toss the Gobi 65 in gravy.
- Take Oil in a Pan and heat sufficiently. Temper the oil with Curry leaves and add chopped Onions and fry till those turns pinkish in colour.
- Add chopped garlic, Chopped Green Chilies and cook for around 1 minute.
- Add Salt, Sugar and Kashmiri Red Chili Powder to the gravy. Add curd to the mixture and cook for 1 more minutes and add both Soy Sauce and Tomato Sauce and then cook for 2-3 minutes to get semi thick gravy.
- Now toss Fried Cauliflowers in the gravy in low flame and take it out in a serving plate!
- Next….May be some Rice and Daal or a cup of hot Coffee or a glass of wine and Gobi 65!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Snack, Side Dish, Veg
- Cuisine: Indian