Sunday, 25 January 2015

Gobi 65 | Cauliflower 65 | Restaurant Style Gobi 65 | How To Make Gobi 65

Crunchy 65 recipes have always been like an addictive snack/appetizer for many and include me on the fan list. After chicken 65 this is the one of the most favorited and sought after recipe in restaurants. But sometimes I restrain myself from ordering these in certain hotels as they serve them uncooked most of the times and I really hate eating uncooked cauliflower. Worst ever is eating the street side cauliflower fries which are dunked in oil, of course they are tasty but the oil can really mess up and cause many trouble!! Recently I had a very bad experience or shall I call it the worst encounter ever and I have decided to refrain myself from such street side fried food! It's much much a better idea to try it at home. I always prefer the dry crunch deep fried ones than the masala sauteed style gobi 65. So here's an addictive super crunchy munchy gobi 65 recipe for all those deep fried food lovers. 


Total Preparation Time - 15 minutes
  1. Cauliflower florets - 10 to 15
  2. Maida - 3 tablespoons 
  3. Rice flour (or) Corn flour - 3 tablespoons 
  4. Red chilli powder - 2 teaspoons 
  5. Ginger garlic paste- 1/2 teaspoon 
  6. Fennel powder - 1/4 tsp (or) Fennel seeds - 1/2 tsp crushed
  7. Chat masala - 1/4 tsp (or) Cumin powder - 1/4 tsp 
  8. Baking soda - A pinch (optional) 
  9. Salt - As required 


(How To Make Restaurant Style Gobi 65)
  • Remove excessive stem part and wash the florets well in water. To blanch florets, place a pot full of water on flame and let it boil well. Now drop the well washed florets into and stir for a few seconds. Immediately remove it from hot water and drop it into cold water to stop any cooking. Drain off the excess water and place the florets on a tissue paper to absorb traces of water. 
  • Now make a the batter. Take a bowl and add maida, rice flour, salt, baking soda, fennel powder, ginger garlic paste, red chilli powder and mix well. Then pour about 6 to 8 tablespoons of water and make a thick batter. See that the batter is not very thick as well as not very runny. It should be a little thinner than dosa batter. 
  • Drop the florets into it and stir gently to cover each and every floret completely with the batter. 
  • Place a kadai on flame and pour enough oil to deep fry the florets. 
  • After it heats up, pick the florets and shake off excess batter and gently slide them into the hot oil one by one. Do not crowd the pan as the pieces will get stuck to each other. Also do not try to stir or disturb the pieces for the first few minutes as the batter will come off from the florets. 
  • Deep fry on a medium flame until crisp. Then remove from flame. 
  • Re-fry the florets in hot oil for a few seconds before you serve. (re-frying step is optional but definitely necessary as it will make the florets crunchier)
  • Remove from flame drain excess oil using a tissue paper and serve hot! 
TIP: If the oil isn't at the right temperature the fries will not come out well. If the oil isn't hot enough the batter will suck up more oil and will become soggy. (Check tip 2 here in potato 65 recipe to know more about the oil temperature)

TIP 2: Parboiled/half-cooked cauliflower will always let out water and make the fry soggy soon. So make sure you do not cook the florets too much. Just blanching would be enough. 

Check out  my other 65 recipes;


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