GOBI / CAULIFLOWER 65 - RESTAURANT STYLE

GOBI / CAULIFLOWER 65 

                          

                        RESTAURANT STYLE

* Learn how to make crispy and spicy restaurant style Gobi/cauliflower 65 at home.

Gobi/cauliflower 65 is an interesting starter appetizer made with cauliflower florets and spices. It is really a party starter which gives a lip smacking taste and  a unique flavour. There are many recipies made from cauliflower, among them Gobi/cauliflower 65 is one such unique and interesting snack recepi with full of flavour. You can served this as a starter for your parties, meetings. Also you can treat your guest with this Gobi 65 as a evening tea time snacks.

Here I am sharing a simple recipes to make Gobi 65 by following restaurant method. I am the one who loves Gobi 65. The restaurant Gobi 65 is very tasty and crispy. I like restaurant Gobi 65.  My husband and kids also likes Gobi 65. So I makes this recipe at my home last Friday. It was same tastes like restaurant Gobi 65. The restaurant Gobi 65 is red in colour and it is served with onion rings and lemon slices. But here I served with roasted curry leaves and roasted green chillies. 

 Gobi 65 is one of the popular mouthwstering vegetarian starter in South India especially in Kerala. The secret behind taste and crispiness is on the basis of flour. It is very simple and can be served as a quick starter/snacks. You can also served as a evening tea time snacks. I am sure that  your children will love it's taste and flavour. The external outlook of Gobi 65 is  crispy and reddish, and the innermost part is aromatic and soft.

Gobi/ cauliflower 65 is another version derived from Gobi Manchurian. Gobi 65 is a dry side dish without any other sauces. The measurements, batter consistency and deep frying method are one of the important steps for making Gobi 65 perfectly just like restaurant taste. Here marinated cauliflower florets are deep fried into  crisp and golden colour makes same tastes like restaurant Gobi 65.

Let's follow my simple recipes to make tasty and crispy Gobi 65 at home and enjoy it with  your weekend meals.

INGREDIENTS

Cauliflower - 1 

Green chilly - 8

Curry leaves

Salt

Sunflower oil - frying

For marination

All purpose flour ( maida) - 4  1/2 tbsp 

Corn flour - 4 tbsp

Kashmiri red chilly powder - 2 tbsp

Lemon juice - 1 tbsp

Vinegar - 1 tsp

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

Biryani Masala powder - 1/2 tsp

Chilly flakes - 1 1/2 tbsp

Sunflower oil - 1 tbsp

Water 1/4 cup 

Salt

************************

Course : Starter 

Cuisine : South Indian

Prep time : 10 min

Cook time : 20 min

************************

INSTRUCTIONS

🔺 Use fresh and tender cauliflower. Otherwise Gobi 65 turns to soggy and you lost  it's shape and crispness.

🔺 Instead of using All purpose flour, you can replace it with wheat flour. But to get real restaurant taste All purpose flour is best.

🔺 Instead of cornflour you can prefer rice flour. But you can use it only when you do not have corn flour at your home.

🔺 If you want  your Gobi 65 in dark reddish colour, you can add red food colour. Here I used normal Kashmiri chilly powder.

🔺  It's better to make thick and creamy batter. Remember that the batter should not be too dry. 

🔺 For getting special flavour, you can add more curry leaves and green chillies.

🔺 While frying don't put the marinated cauliflower florets together. It will sticky and hard to separate them. Also you lost 65 texture.

🔺 If you don't like this type of Gobi 65, you can toss it with any sauces like Manchurian.

🔺 While serving, serve it with fork or toothpick. It's easy to pick up Gobi 65 pieces individually.

PREPARATION

 *  Take a whole cauliflower, cut into medium size florets. Rinse and wash them well.

* Take a vessel, add full of water, pour some salt and TERMERIC powder. Once it began to boil, switch off the flame and transfer all the cauliflower florets to it. Keep aside for 30 minutes.

* After that again wash the cauliflower and drain it.

* Take a mixing bowl, add cornflour, all purpose flour, pepper powder,Turmeric powder,biryani Masala powder,red chilly powder,lemon juice,vinegar, sunflower oil, ginger garlic paste, water and enough salt. Mix these ingredients together and make a thick  creamy dough.

* Transfer all the cauliflower florets into these batter and mix it well.

* Take a kadai/ pan, heat enough sunflower oil, transfer all the marinated cauliflower florets one by one. Fry two sides until it turns to crispy and red colour. Fry each batches by following these method. 

* Then finally, fry curry leaves and sliced green chillies into this oil and mix it with fried Gobi 65.

Crispy and spicy Gobi / cauliflower 65 is ready to serve. You can served this either as a starter or an evening snack. 

For other Gobi recepi

                    👇

GOBI MANCHURIAN

 ENJOY........