Gobi 65 or Cauliflower 65
Prep Time: 15 mins | Cook Time: 15 mins | Serves: 2
Hello everyone!! Its been a while since I posted something here. Sorry for the delay. Past week was really hectic. I just got “me” time to sit in front of the system to edit my photos and post for my blog. Today’s recipe is going to be Gobi 65 or cauliflower 65. I know, its one of everyone’s most favorite dishes. We usually used to order this when ever we eat out back in India. But after our little one was born we rarely go out to a restaurant. Hence, I started recreating all the dishes that we eat at home. I hope you like the recipe too. Do try it out and let me know in the comments below. You can serve this as an evening snacks along with tea or serve it as a side dish for any Pulao Rice or Fried Rice. Let get into the recipe.
Cauliflower – 1 head
Rice flour – 2 tbsp
Maida/All purpose flour – 2 tbsp
Corn flour/Corn Starch – 1 tbsp
Red Chilli Powder – 1 tsp
Ginger Garlic Paste – 1 tsp
Salt – as needed
Oil – For deep frying
Curry leaves – 1 sprig
Water – 1/4 cup
- Cut the cauliflower into medium size florets and blanch them in Boiling water for 7 mins.
- After 10 mins, strain the cauliflower and keep it aside for some time. Let the water drain completely.
- Now take the blanched cauliflower in a wide bowl and add all the ingredients listed above except oil and curry leaves.
- Mix it well so that the flours get coated well with cauliflower. Add 2 – 3 table spoon of water if need for binding the flour and cauliflower.
- Heat oil in a pan. Once hot, drop the cauliflower florets in a batch (5 to 10 pieces) and let it get fried in a medium flame. Once it turns golden brown, take it out and drain it on a paper towel.
- Repeat the same until all the cauliflowers are fried.
- Fry the curry leaves in hot oil and add it to the fried cauliflower. Give a nice toss for it to get mixed.
- Serve hot with tomato sauce or with your favorite Pulao Rice or Fried rice.
I served it with Vegetable Brinji.