Gobi 65 is a delicious, crispy, and spicy appetizer made from cauliflower. This dish is a vegetarian twist on the popular Chicken 65, and it's packed with flavor! It’s crispy on the outside, soft on the inside, and bursting with aromatic spices. Whether served as a snack, appetizer, or side dish, Gobi 65 is always a crowd-pleaser.
Here’s a step-by-step recipe to make Crispy Gobi 65 at home!
Ingredients:
For the cauliflower Marinade:
· 1 medium-sized cauliflower (cut into bite-sized florets)
· 2 tbsp rice flour (for extra crispiness)
· 3 tbsp cornflour (cornstarch)
· 1/4 cup all-purpose flour (maida)
· 1/2 tsp ginger-garlic paste
· 1/2 tsp red chili powder (adjust to spice preference)
· 1/2 tsp garam masala powder
· 1/2 tsp turmeric powder
· 1/2 tsp cumin powder
· 1 tsp lemon juice
· salt to taste
· Water (to make the batter)
For Frying:
· oil (for deep frying)
For the Tempering:
· 2 tbsp oil
· 1-2 green chilies, slit
· 1-2 tbsp ginger, julienned
· 1-2 tbsp garlic, chopped finely
· 1 tbsp curry leaves (optional, but adds great flavor)
· 1/4 tsp kasuri methi (dried fenugreek leaves) (optional)
· 1 tbsp cilantro (coriander leaves), chopped (for garnish)
· Lemon wedges (for serving)
Instructions:
Step 1: Prepare the Cauliflower
1. Wash and Cut the Cauliflower:
o Wash the cauliflower thoroughly and cut it into bite-sized florets. You can blanch the florets in boiling water for about 2 minutes (optional), and then drain them. This step helps to make the cauliflower soft inside and ensures it cooks evenly.
2. Marinate the Cauliflower:
o In a large mixing bowl, add the cauliflower florets, rice flour, cornflour, all-purpose flour, ginger-garlic paste, red chili powder, garam masala, turmeric powder, cumin powder, lemon juice, and salt.
o Mix well to coat the cauliflower pieces evenly. Add a little water to form a thick batter. The batter should be just enough to coat the florets without being too runny. Let it sit for 10-15 minutes to absorb the flavors.
Step 2: Fry the Cauliflower
1. Heat Oil:
o Heat enough oil for deep frying in a pan or wok over medium heat. The oil should be moderately hot, not smoking.
2. Fry the Cauliflower:
o Once the oil is hot, gently drop the marinated cauliflower florets into the oil. Fry them in batches, making sure not to overcrowd the pan.
o Fry until the florets are golden brown and crispy, about 4-5 minutes. Keep turning them to ensure even frying.
o Remove the fried cauliflower with a slotted spoon and place them on paper towels to drain excess oil.
Step 3: temper the Gobi 65
1. Prepare the Tempering:
o In a separate pan, heat 2 tablespoons of oil over medium heat.
o Add the slit green chilies, julienned ginger, chopped garlic, and curry leaves. Sauté for 1-2 minutes until they release their aroma and become slightly golden.
o If you like, add kasuri methi for a wonderful flavor boost.
2. Combine Fried Gobi with Tempering:
o Once the tempering is ready, add the crispy fried cauliflower pieces to the pan. Toss them gently in the tempering to coat them with the spices and herbs.
3. Garnish and Serve:
o Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Tips for Perfect Gobi 65:
1. Crispiness: The combination of cornflour and rice flour in the batter gives the Gobi 65 its signature crisp texture. If you prefer extra crispy cauliflower, you can double fry it.
2. Batter Consistency: The batter should be thick enough to coat the cauliflower, but not too thick. If the batter is too thin, the cauliflower won’t become crispy.
3. Spice Levels: Adjust the red chili powder according to your spice tolerance. You can add a little extra garam masala or chili flakes for more heat if desired.
4. Deep Frying: Maintain the oil temperature at medium heat. Frying at a high temperature can burn the cauliflower without cooking it properly on the inside.
5. Variation: You can also bake or air-fry the Gobi 65 for a healthier version. Just spray a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Serving Suggestions:
· Serve Gobi 65 with a side of green chutney or tomato ketchup.
· It can also be enjoyed as a starter or appetizer at parties, or paired with fried rice or naan.
· Garnish with extra lemon wedges for a zesty kick.
Health Benefits of Gobi 65:
· Cauliflower is low in calories and rich in vitamins like Vitamin C, Vitamin K, and Folate, making it a nutritious vegetable.
· It’s also high in fiber, which aids in digestion and keeps you feeling full longer.
· Ginger and garlic have anti-inflammatory properties and can boost immunity.
· Using ghee or olive oil for frying can make it a healthier choice compared to deep frying in regular oil.
Conclusion:
Gobi 65 is an addictive and crispy dish that’s sure to impress your friends and family! Whether for a special occasion or just a weekend snack, this crispy, spicy treat is bound to be a hit. Enjoy the crispy cauliflower goodness with your favorite dipping sauce!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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