Gobi 65 (Cauliflower 65) Fry
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.
- 2 cups cauliflower florets
- 3 tbsp all-purpose flour
- 2 tbsp cornflour
- 1 tbsp rice flour
- 2 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp Kashmiri red chilli powder
- 3 sprigs curry leaves
- Salt to taste
- Oil for deep frying
- 3 green chillies
- 2 sprigs curry leaves
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.