• [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!