Let’s learn how to make Gobi 65, a delicious restaurant style starter/snack served in South Indian Restaurants and also a famous street food.
A perfect snack for your parties and get together or tea time. You can serve this also as side dish with your main meal like dal rice or chapatis.
It is very simple easy and no fuss recipe that takes straight 30 mins from start to finish.
Ingredients1 medium Cauliflower 2 cups
1 tsp salt
Water as required
¼ Cup Cornstarch/Arrowroot
½ Cup Yogurt/Curd use plant based yogurt for vegan-friendly version
1 tsp Ginger Garlic and Green Chilli Paste
1 tsp Red Chilli Powder as per spice preference
¼ tsp Turmeric Powder
a pinch Caraway seeds Ajwain optional
1 tsp Garam Masala Powder or any spice mix used in curries
4-5 Curry Leaves or Cilantro/Fresh Coriander(finely chopped)
Salt to taste
1 tsp Oil
Oil to fry Cauliflower
1-2 tbsp Oil
1-2 Dry Whole Red Chillies
1 medium Onion thinly sliced
1 cup Cubed colored Bell Peppers(as required) optional
Finely Chopped Fresh Coriander/Cilantro for garnish
¼ tsp Salt to adjust the taste
Method* Nicely wash Cauliflower
* Cut in medium sized florets
* In a pan take water, warm it. Switch off the gas,
* Add salt and cauliflower florets. Let it sit for about 15 mins.
* After 15 mins. drain water and then rinse once in fresh clean water.
* In a mixing bowl, add arrowroot/cornstarch. You can also use mix of maida (all purpose flour) and cornstarch(cornflour).
* Add half of yogurt(¼ cup). red chilli powder, caraway seeds/ajwain, salt , curry leaves, a tsp of oil and mix well.
* Add cauliflower florets and coat nicely with the batter. Batter should not be thin. Let it rest for about 5-10 mins.
* In a kadhai/heavy bottomed pan, heat oil. Drop a pinch of batter, if it starts rising slowly, add batter coated cauliflower florets and fry on medium heat till light brown.
* Take out on an absorbent kitchen towel.