Gobi 65 / Cauliflower 65

Gobi 65 / Cauliflower 65

Gobi 65 is another version of chicken 65 for veggie lovers. It is a crispy cauliflower fry and is a popular appetizer in Indian restaurants. It goes well with vegetable biryani,  vegetable pulao or vegetable fried rice.

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!

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Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
Serves
2

Ingredients

  • Cauliflower – 1
  • Water – 3 cups
  • Salt – 1/2 tsp
  • Turmeric powder – a pinch
  • Oil – For deep-frying

For Masala Batter

  • Corn flour – 4 tbsp
  • Red chili powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Garam masala – 1/4 tsp
  • Cumin powder – 1/4 tsp
  • Ginger & Garlic paste – 1 tsp
  • Yogurt (curd) – 1 tsp
  • Lemon juice – 1/2 tsp
  • Baking powder – a pinch
  • Curry leaves – 1 sprig
  • Salt – to taste

Directions

  1. Make cauliflower into small florets and wash it. Then boil it in boiling water for 3-5 minutes along with salt and turmeric powder, and then drain the water completely in a colander.Gobi 65_1Gobi 65_2Gobi 65_3
  2. In a bowl, mix corn flour, pepper powder, red chili powder, ginger & garlic paste, curd, cumin powder, lemon juice, garam masala, curry leaves, baking powder, and salt together by sprinkling some water into a batter consistency.
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  3. Add cauliflower florets to the masala batter and marinate for 30 minutes.Gobi 65_4
  4. Heat enough oil in a pan and deep fry marinated cauliflower florets till they become golden brown.

Gobi 65_5Gobi 65_6Serve them hot with Tomato ketchup.

Notes

  1. Use enough oil to deep fry; otherwise, the batter coating will peel off.
  2. Make sure the batter is thick.

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Gobi 65 / Cauliflower 65
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