Gobi 65 or Cauliflower 65 is a very popular Indo-Chinese dish which is widely preferred due to its versatility and can be served as a starter or as an accompaniment for dinner. .
To make Gobi 65 , a spiced batter is made and blanched cauliflower florets are dipped in the batter and fried to cook further. .
Like most of the recipe Gobi 65 also come with few variations specially the South Indian way of making is little different from North India way. This recipe is more towards the North Indian way of Gobi 65,
Soya Sauce – 1tsp
Vinegar – 1tsp
Orange Food Color – A Pinch [optional]
Water – 1/2 Cup or as required
Salt To Taste
1 tsp Chilly Paste OR as per taste
1 tsp coriander powder
1 tsp Garam Masala powder
1 tbs Ginger Garlic Paste
Oil For Deep Fry
1/4 cup All Purpose Flour
2 tsp Corn Starch
5 -6 fried whole dried red chillies ( optional )
1/4 cup chopped coriander/ cilantro ( keep a few aside for garnishing )
Cauliflower 1 medium size , florets separated
Take cauliflower florets blanch them in hot water for 5 minute till they are half cooked .
In a big bowl add soy sauce , Vinegar , food coloring , salt, ginger garlic paste, garam masala, corriender powder ,chopped coriander, red chilly paste, all purpose flour, corn starch, add water make a thick batter of pouring consistency.
Add blanched cauliflower to this batter . Mix them well so that each floret is coated well.
If the batter is little thin, add more flour to it and if it is too thick, just sprinkle little water to it. Cover with a cling film and let it marinate for at least an hour to build up all the flavors.
Heat oil in a wok or frying pan. Once oil is hot enough , Drop individual florets to oil, one at a time, and fry them till golden brown in color & crisp . Place them on a paper towel to remove excess oil. Garnish with chopped cilantro / coriander leaves and fried red chilies if using .
Gobi 65 is ready to be served with tomato ketchup or any dips of your choice .
You can even bake these Cauliflowers for healthier Version
After marinating Gobi / Cauliflower
Preheat your oven to 425 degrees and spray a 9×13 glass baking dish with non-stick spray and add your marinated cauliflower. Toss in your bell peppers and onions as well. At this point you can brush with a little vegetable oil for extra crispiness or just leave as is if you don’t want the extra oil.
Bake the Gobi 65 for 5 minutes at 425 degrees, turn the heat to broil and allow it to cook for 10-12 minutes until crispy. Serve immediately.
For blanching the cauliflower simply drop the cauliflower florets into the hot boiling water and let them sit in the water for 10 mins or until they are just tender
Rest the batter mixed with florets to get marinated which results in flavorful Gobi 65. If running out of time, simply fry immediately.
For crispy Gobi 65 one should make sure the batter is thick enough to coat the cauliflower florets..
Today I am Bringing this popular Indian street food to share with other blogger friends at Angie’s FF# 29