Gobi 65- cauliflower 65 is a easy starter recipe. It is a starter as well as side dish for pulao and rice. If there is any party ,You can marinate the cauliflower and keep it in the Fridge.Whenever you want you can fry and serve. The first dish which my son orders in a restaurant is gobi 65 or gobi manchurian dry. So whenever i buy cauliflowers , i make gobi 65.
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Let us see how to make Gobi 65 – Cauliflower 65
- Cauliflower – 1 medium
- Rice flour – 2 tblsp
- Corn flour – 2 tblsp
- Ginger garlic paste – 1 tsp
- Fresh thick curd – 2 tblsp
- Chilli powder – 1 tsp
- Garam masala – ¼ tsp
- Salt – to taste
- Curry leaves – 1 sprig
- Coriander – few (for garnishing)
- Oil – For deep fry
- Onion – 1 (for garnishing)
Cut cauliflower into small florets. Half cook cauliflower with salt. Only when you half cook cauliflower the batter will stick to cauliflower.
Add rice flour, corn flour, ginger garlic paste, curd, chilli powder, garam masala, salt in a bowl and mix it well. Marinate half cooked cauli flower in this mixture and keep aside for about 10 to 15 minutes or keep it in the refrigerator.
Heat oil in a frying pan and deep fry cauliflower till golden brown.
Deep fry curry leaves.
Cut onion into rings. Garnish with onion rings, coriander and fried curry leaves. Sprinkle white pepper powder over it and serve hot with tomato sauce.
If the batter is thick you can add little water and mix it well.
You can eat the curry leaves along with cauliflower it will taste good.
I always use minimum amount of oil for deep frying. I fry 8 florets in one batch so that we need not store the left out oil.
Deep fried oil is not good for health.
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