Dry Gobi 65
Dry Gobi 65 | Crispy Cauliflower fry | with step by step pics & video | Vegan snack recipe | Gobi 65 is a tasty starter snack of fried cauliflower florets.
Recipe Video
Crispy Gobi 65 | Dry Cauliflower fry | with step by step pics & video | Vegan snack recipe. Gobi 65 is a tasty starter snack of fried cauliflower florets.
It is a well-known starter or snack recipe pretty popular in Southern India. This starter is a deep-fried recipe made with cauliflower florets mixed in Indian spices.
How to make dry and crispy gobi 65?
Crispy Gobi 65 | Dry Cauliflower fry | with step by step pics & video | Vegan snack recipe. This version I am preparing here is a dry version of gobi-65 excluding all sauces. I am deep-frying them. If you prefer, shallow fry them in less oil. The recipe I am sharing is not very spicy.
The florets have to be cut in small to medium sizes. Firstly we have to blanch the florets in hot water for 15-20minutes. Drain off & mix it with spices. I am adding Kashmiri chilly paste here. You can add Kashmiri chili powder instead. Let it rest for 30min. Then deep-fry or shallow fry them. Once fried, toss them in a curd sauce. This tossing is completely optional.
Furthermore, I would like to highlight our other recipes.
Dry Gobi 65
Instructions
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1
Blanching the Cauliflower
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2
Cut cauliflower florets into small to medium size. Take 2 cups of florets in a bowl.
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3
Rinse them very well and keep in a bowl. If you chop in small florets, then the fried cauliflower becomes crisper as compared to medium or large florets.
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4
Now blanch them in hot water for 15 to 20minutes.
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5
After 15 minutes, drain off the water. Let us prepare for the marination.
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6
Marination
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7
To the blanched cauliflower, add in 1tsp ginger-garlic paste, 1tsp Kashmir chilly paste, 1tsp chopped curry leaves, 1tbsp thick curd, 1/4tsp turmeric powder, 1/2tsp garam masala powder, 1/2tsp coriander powder & salt as required.
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8
Mix well.
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9
Now add in 1 tbsp cornflour, 1tbsp rice flour & 1/2tbsp maida to the mix.
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10
Combine this well & check for seasoning once again.
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11
Let it sit for 30 minutes at least.
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12
Frying the Marinated Florets
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13
Heat oil in a kadai.
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14
When the oil becomes medium hot, add-in the marinated cauliflower florets one by one in the hot oil.
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15
Fry one side and when it becomes crisp, turn over and fry the other side.
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16
Fry them evenly, till they are golden and crisp. Fry them in batches.
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17
Remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.
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18
Tempering for Gobi 65
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19
Heat 1tsp oil in a kadai. Temper 1tsp finely chopped ginger, 1no finely chopped green chilly, 1tsp finely chopped garlic, 1tbsp onion.
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20
Finally, add in 1tsp thick curd & salt as per taste. Mix well.
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21
Add the fried cauliflower florets & switch off the flame.
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22
Toss and stir the whole mixture.
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23
Delicious Gobi 65 is ready to be served.
Notes
If you chop in small florets, then the fried cauliflower becomes crisper as compared to medium or large florets.
My Kashmiri chilly paste has a slightly hot flavor, If yours does not have hotness, add in 1tsp normal chili powder.
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