Crispy, crunchy, and absolutely lip-smacking, Gobi 65 is a popular starter from southern India. Ready in minutes, try out this quick and easy-to-cook recipe of an all-time favorite appetizer.
Servings: 2
Course: Appetizer
Cuisine: Indian
Total Time: 45 minutesminutes
Ingredients
2cupscauliflower florets
3tbspall-purpose flour
2tbspcornflour
1tbsprice flour
2tbspginger garlic paste
1tspgaram masala
1tspKashmiri red chilli powder
3sprigs curry leaves
Salt to taste
Oil for deep frying
Garnish
3green chillies
2sprigs curry leaves
Instructions
To begin, blanch the cauliflower. Take the cauliflower florets in a large bowl. Pour about 3 cups of boiling hot water over the florets until they are well covered.
Add a tsp of salt and keep aside for 8-10 minutes. Once the florets are blanched, drain them and keep aside.
In another bowl, add in the all-purpose flour, cornflour, rice flour, and ginger garlic paste.
Add in the garam masala, Kashmiri red chilli powder, salt, and finely chopped curry leaves.
Now add in the florets and mix. Add in enough water and mix until the batter coats the florets. Check the salt and add more if required.
Heat oil for deep frying. Fry the cauliflower in batches until they are golden and crisp.
The Cauliflower or Gobhi 65 is ready to serve. Garnish with de-seeded, slit and fried green chillies and fried curry leaves.