Gobi 65 Recipe (Cauliflower Fry) (2024)

5 from 2 votes

Author: Sangeetha Vel

Course: Appetizers, Snacks

Cuisine: Indian

Diet: Vegetarian

Prep: 10 minutes mins

Cook: 15 minutes mins

• ▢ 2 cups Cauliflower, florets, cut into medium size
• ▢ ¾ tsp Chili powder
• ▢ 1 tsp Coriander powder
• ▢ ½ tsp Turmeric powder
• ▢ ½ tsp Garam masala powder
• ▢ 1 tsp Ginger garlic paste
• ▢ ¼ tsp Cornflour
• ▢ ¼ tsp Rice flour
• ▢ 1 tsp Curd
• ▢ 1 tsp Lemon juice
• ▢ Salt, to taste
• ▢ Oil, for frying
• ▢ 1 sprig Curry leaves
• ▢ 2 cups Hot Water

Preparing Gobi 65

• Begin by soaking the cauliflower florets in hot water with a pinch of turmeric for about 15 minutes. This helps in cleaning and slightly softening the florets. Drain them well afterwards.

  

• Marinate the cauliflower with a mix of chili, coriander, turmeric, pepper powder, ginger-garlic paste, curd, lemon juice, and salt. Let this sit for about 5 minutes, allowing the flavors to infuse into the florets.

  

• Next, add corn and rice flour to the marinated cauliflower, ensuring each floret is evenly coated. This combination of flours will give a nice crisp texture to the Gobi 65.

  

• Heat oil in a pan over medium heat, add curry leaves for an aromatic touch, and then deep fry the marinated cauliflower florets. Fry until they turn crisp and golden brown, which indicates they're perfectly cooked.

  

• Finally, remove the cauliflower from the oil and let it drain to remove excess oil. This step is crucial for achieving that signature crunch.

  

Serving

• Enjoy your Gobi 65 hot and crispy, perfect as a standalone snack or an appetizer. For more creative pairing ideas, refer to the serving suggestions section to elevate your meal experience.

  

Here are some valuable tips to make perfect Gobi 65.

Preparation and Ingredients:

• Ingredient Choices: Keep it authentic with no added sauces or ketchup. For a twist reminiscent of restaurant flavors, mix in soy and chili sauce during the marination and tempering process.
• Optimal Floret Size: For the best texture, cut the cauliflower into small to medium florets. This size is key to achieving that desired crunchiness, setting it apart from the usual large florets.
• Blanching Technique: Avoid discoloration and bitterness by soaking the florets in hot water, followed by blanching. This step is especially important if the cauliflower has been overly sun-exposed.
• Batter Consistency: Ensure the batter is neither too thick nor too thin. A perfect batter coats the cauliflower well and doesn't drip off, contributing to the perfect crunch.
• Freshness of Ingredients: Use fresh cauliflower and freshly ground spices for the best flavor. The freshness of ingredients plays a significant role in the final taste.
• Allergy-Friendly Options: For gluten-sensitive individuals, use chickpea flour or a gluten-free all-purpose flour blend instead of regular flour.

Cooking and Serving:

• Frying Temperature: Fry the florets at a medium heat. This controlled temperature is crucial for ensuring that each piece is cooked through evenly while achieving a perfectly crispy exterior.
• Versatile Cooking Methods: Whether you opt for deep-frying for that classic indulgence or pan-frying for a lighter touch, both methods will yield delectable results.
• Consistent Oil Temperature: Maintain a consistent oil temperature while frying. If the oil is too hot, the florets will brown quickly but remain uncooked inside. If it's too cool, they'll absorb more oil and become soggy.
• Resting Time Post-Frying: Once fried, let the Gobi 65 rest for a couple of minutes on a paper towel. This helps in draining excess oil and enhances the crispiness.
• Avoiding Sogginess: Serve the Gobi 65 immediately after cooking to prevent it from becoming soggy, especially if you’re serving it as a starter or snack.

Flavor Customization and Appeal:

• Spice Blend Customization: Adjust the amount of garam masala and other spices according to your taste preferences. A little tweak can make a big difference in flavor.
• Optional Tempering Step: While not included in the basic recipe, adding a tempering of fragrant ingredients like onion, cumin, ginger, and garlic after frying can elevate the dish with an aromatic twist.
• Experiment with Flavors: Don't hesitate to experiment with different flavors like a pinch of chaat masala or lemon juice sprinkled over the top before serving for an extra zing.