A spicy and crispy cauliflower dish, perfect as a snack or appetizer.
Ingredients
Cauliflower Prep
cauliflower1piece
salt1dash
water (as required)
Batter
ginger2in
garlic3clove
green chilli4piece- water (for grinding)
rice flour1/2cup
corn flour1/2cup
Kashmiri red chilli powder1tbsp
garam masala1/4tsp
cumin powder1/2tsp
black pepper powder (freshly crushed)1tsp
curry leaves (chopped)20sprig
curd (beaten)3tbsp- water (added gradually)
hot oil1tbsp
Tempering
- oil1tbsp
- garlic (chopped)1tbsp
- green chilli (sliced)4piece
curry leaves15sprig- black pepper powder (freshly crushed)1pinch
Nutrition (per serving)
Calories
162.5kcal (8.13%)
Protein
3.8g (7.5%)
Carbs
22.5g (8.18%)
Sugars
1.3g (2.5%)
Healthy Fat
3.9g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Gobi 65
- Step 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 2
Discard the salt water and rinse the florets with fresh water. Discard the water again.
- Step 3
In a small mixer grinder jar, add ginger, garlic, green chili, and some water. Grind to make a paste.
- Step 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 5
Add the hot oil and mix well again. The consistency of the batter should coat the cauliflower without dripping.
- Step 6
Add the cauliflower into the batter and coat well.
- Step 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 8
Once rested, add the cauliflower back into the hot oil and flash fry them for 30 seconds or until they turn crispy.
- Step 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 10
Super crispy Gobi 65 is ready.
Nutrition (per serving)
Nutrition (per serving)
Calories
162.5kcal (8.13%)
Protein
3.8g (7.5%)
Carbs
22.5g (8.18%)
Sugars
1.3g (2.5%)
Healthy Fat
3.9g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is moderately hot when frying the cauliflower to achieve a crispy texture.
Flash frying the cauliflower a second time makes it extra crispy.
FAQS
How do I make Gobi 65 crispy and flavorful?
To achieve a crispy and flavorful Gobi 65, ensure you coat the cauliflower florets thoroughly with the batter made from rice flour, corn flour, and spices. Fry them in moderately hot oil at around 170°C until they are light golden brown. For extra crispiness, flash fry them again after resting for a few minutes.
Can I make Gobi 65 gluten-free?
Yes, Gobi 65 can easily be made gluten-free by using gluten-free flour alternatives. You can substitute rice flour and corn flour with a gluten-free flour blend or chickpea flour. Just ensure that all other ingredients, especially the spices, are also gluten-free.
What are some good storage tips for leftover Gobi 65?
To store leftover Gobi 65, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 2-3 days. To reheat, place it in an oven or air fryer to restore its crispiness rather than using a microwave, which can make it soggy.
What can I serve with Gobi 65 as a side dish or dip?
Gobi 65 pairs wonderfully with a variety of dips and side dishes. You can serve it with mint chutney, yogurt dip, or a tangy tamarind sauce. For a complete meal, consider serving it alongside naan or rice and a fresh salad.
What are some common substitutions for ingredients in Gobi 65?
If you don't have certain ingredients on hand, you can substitute fresh ginger and garlic with garlic powder and ginger powder, though fresh is preferred for flavor. For the green chilies, you can use red chili flakes if you prefer less heat. Additionally, if you don't have curry leaves, you can omit them or use a bit of dried curry powder for a different flavor profile.
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@afsheenmushtaq
I am not a professional chef, but I love cooking. I am not a professional chef, but I love cooking....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia