Gobi 65 Recipe | Cauliflower 65 Recipe

• Cauliflower -- 1 Medium sized
• Curry Leaves -- Few Sprigs (optional)
• Onion / Lemon -- For garnishing
• Oil -- For deep frying

• All Purpose Flour / Maida -- 2 tblsp
• Corn Flour -- 2 tblsp
• Rice Flour -- 2 tsp (optional)
• Thick Curd -- 2 tblsp
• Ginger Garlic Paste -- 1 tsp
• Chilli Powder -- 2 tsp
• Garam Masala Powder -- 1/2 tsp
• Pepper Powder --  1/2 tsp
• Cooking Soda -- 2 pinch
• Food Colour -- 1 pinch (optional)
• Salt -- As Required

1. First get ready with the ingredients. Cut cauliflower into small florets and rinse well.

2. Roll boil water in a pan, add salt and switch off flame. Add the florets to the water. Close the lid and let it be in the boiling water for 2 to 3 minutes. Drain the water completely.

3. In a large bowl, add maida, corn flour and rice flour.

4. Then add chilli powder, pepper powder, garam masala and ginger garlic paste.

5. Add curd and mix well. Then add food colour, cooking soda and required salt. Whisk everything well without any lumps. The batter should be in the dosa batter consistency, not too thin or thick.

6. Now add the drained cauliflower florets to the batter. Mix carefully without breaking the florets. Ensure every florets it coated well. Keep it in the refrigerator for 30 minutes. Heat oil in a pan, the oil should not be fuming or low. Adjust flame / temperature accordingly and drop the florets carefully in the oil. Don’t over crowd it. Fry till golden brown on both sides and drain it in kitchen towel.
Garnish with onion / lemon wedges. Serve this Gobi 65 Recipe hot.

1. Par boiling the florets is optional, but it helps to get rid of worms and impurities.
2. Also Par boiling helps the florets to get coated with the batter easily and the oil will not get spoiled.
3. Adjust pepper powder and chilli powder as per your spice level for this Gobi 65 recipe.
4. Use thick curd / hung curd for better result.
5. Addition of rice flour is optional but it gives crispiness to the cauliflower 65 recipe.
6. The batter should be smooth without any lumps. 
7. Use of food colour is optional only, as it is not good for health.
8. Don’t add cooking soda more than mentioned, else the cauliflower absorbs more oil.
9. If preferred, chat masala or curry leaves can be sprinkled for additional flavour.
10. For perfect restaurant touch, the cauliflower can be double fried.

Cauliflower 65 Recipe