crispy gobi 65

Crispy Gobi 65

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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

Course: Appetizers, SidesCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Resting Time

30

minutes

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

Ingredients

  • 2 cups cauliflower florets (small to medium cut)

  • 2-3cups of hot water

  • 1tsp ginger-garlic paste

  • 1tsp Kashmiri chili paste

  • 1tsp chopped curry leaves

  • 1tbsp thick curd

  • 1/4tsp turmeric powder

  • 1/2tsp garam masala

  • 1/2tsp coriander powder

  • salt to taste

  • 1tbsp cornflour

  • 1tbsp rice flour

  • 1/2tbsp maida/all-purpose flour

  • oil for frying

  • For Tempering
  • 1/2tsp oil

  • 1 no chopped green chili

  • 1tsp finely chopped garlic

  • 1tbsp finely chopped onion

  • 1tsp finely chopped ginger

  • 1tsp thick curd

  • a pinch of salt

Directions

  • Blanching the Cauliflower
  • Cut cauliflower florets into small to medium size. Take 2 cups of florets in a bowl.gobi65
  • 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.
  • Now blanch them in hot water for 15 to 20minutes.gobi65
  • After 15 minutes, drain off the water. Let us prepare for the marination.gobi65
  • Marination
  • 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.gobi65gobi65
  • Mix well.gobi65
  • Now add in 1 tbsp cornflour, 1tbsp rice flour & 1/2tbsp maida to the mix.gobi65
  • Combine this well & check for seasoning once again.gobi65
  • Let it sit for 30 minutes at least.
  • Frying the Marinated Florets
  • Heat oil in a kadai.
  • When the oil becomes medium hot, add-in the marinated cauliflower florets one by one in the hot oil.gobi65gobi65
  • Fry one side and when it becomes crisp, turn over and fry the other side.
  • Fry them evenly, till they are golden and crisp. Fry them in batches.
  • Remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.gobi65
  • Tempering for Gobi 65
  • Heat 1tsp oil in a kadai. Temper 1tsp finely chopped ginger, 1no finely chopped green chilly, 1tsp finely chopped garlic, 1tbsp onion.gobi65
  • Finally, add in 1tsp thick curd & salt as per taste. Mix well.gobi65
  • Add the fried cauliflower florets & switch off the flame.gobi65gobi65
  • Toss and stir the whole mixture.gobi65
  • Delicious Gobi 65 is ready to be served.gobi65

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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