{"id":3673,"date":"2020-06-25T05:24:00","date_gmt":"2020-06-25T05:24:00","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=3673"},"modified":"2020-11-15T23:04:05","modified_gmt":"2020-11-15T19:04:05","slug":"gobi-65","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/gobi-65\/","title":{"rendered":"\u0bae\u0bc1\u0bb1\u0bc1\u0bae\u0bc1\u0bb1\u0bc1\u0baa\u0bcd\u0baa\u0bbe\u0ba9 \u0b95\u0bcb\u0baa\u0bbf 65"},"content":{"rendered":"\n

Crispy Gobi 65 | Dry Cauliflower fry<\/strong> | with step by step pics & video | Vegan snack recipe. Gobi 65 is a tasty starter snack of fried cauliflower florets.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

How to make dry and crispy gobi 65?<\/h2>\n\n\n\n

Crispy Gobi 65 | Dry Cauliflower fry<\/strong> | 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. <\/p>\n\n\n\n

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<\/strong><\/a> 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.<\/p>\n\n\n\n

Furthermore, I would like to highlight our other recipes.<\/p>\n\n\n\n