chefadora
Gobi 65 recipe
Prep Time
20min
Cook Time
20min
Total Time
40min

A spicy and crispy cauliflower dish, perfect as a snack or appetizer.

Ingredients

4 Servings
(1 serving = 1 portion)

Cauliflower Prep

  • 1piece
    cauliflower
  • 1dash
    salt
  • water (as required)

Batter

  • 2in
    ginger
  • 3clove
    garlic
  • 4piece
    green chilli
  • water (for grinding)
  • 1/2cup
    rice flour
  • 1/2cup
    corn flour
  • 1tbsp
    Kashmiri red chilli powder
  • 1/4tsp
    garam masala
  • 1/2tsp
    cumin powder
  • 1tsp
    black pepper powder (freshly crushed)
  • 20sprig
    curry leaves (chopped)
  • 3tbsp
    curd (beaten)
  • water (added gradually)
  • 1tbsp
    hot oil

Tempering

  • 1tbsp
    oil
  • 1tbsp
    garlic (chopped)
  • 4piece
    green chilli (sliced)
  • 15sprig
    curry leaves
  • 1pinch
    black pepper powder (freshly crushed)

How to make Gobi 65

  1. Cut the cauliflower into bite-sized florets. Transfer them into a large bowl and rinse well with water and a large pinch of salt. Let the florets rest in salt water for 3-4 minutes to remove any impurities.

    Step 1.1: Cut the cauliflower into bite-sized florets
  2. Discard the salt water and rinse the florets with fresh water. Discard the water again.

    Step 1.1: Discard the salt water and rinse the florets with fresh water
  3. In a small mixer grinder jar, add ginger, garlic, green chili, and some water. Grind to make a paste.

    Step 1.1: In a small mixer grinder jar, add ginger, garlic, green chili, and some water
  4. To make the batter, add rice flour, corn flour, all the powdered spices, salt, green paste, curry leaves, and curd into a large bowl. Mix well using a whisk. Gradually add water while mixing to make a semi-thin batter.

    Step 1.1: To make the batter, add rice flour, corn flour, all the powdered spices, salt, green paste, curry leaves, and curd into a large bowl
  5. Add the hot oil and mix well again. The consistency of the batter should coat the cauliflower without dripping.

    Step 1.1: Add the hot oil and mix well again
  6. Add the cauliflower into the batter and coat well.

    Step 1.1: Add the cauliflower into the batter and coat well
  7. Fry the coated cauliflower in moderately hot oil (170°C) until light golden brown over medium flame. Transfer them into a sieve and let them rest for a few minutes. Meanwhile, heat the oil slightly more.

    Step 1.1: Fry the coated cauliflower in moderately hot oil (170°C) until light golden brown over medium flame
  8. Once rested, add the cauliflower back into the hot oil and flash fry them for 30 seconds or until they turn crispy.

    Step 1.1: Once rested, add the cauliflower back into the hot oil and flash fry them for 30 seconds or until they turn crispy
  9. Add garlic, green chili, and curry leaves. Stir and cook over high flame for 1-2 minutes. Add the fried cauliflower and crushed black peppercorns. Toss well.

    Step 1.1: Add garlic, green chili, and curry leaves
    Step 1.2: Add garlic, green chili, and curry leaves
  10. Super crispy Gobi 65 is ready.

    Step 1.1: Super crispy Gobi 65 is ready

Tips & Tricks

  1. Ensure the oil is moderately hot when frying the cauliflower to achieve a crispy texture.

  2. Flash frying the cauliflower a second time makes it extra crispy.

afsheenmushtaq's profile picture

Recipe by

@afsheenmushtaq

I am not a professional chef, but I love cooking.

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved