GOBI 65 RECIPE | CAULIFLOWER 65 – EASY STARTER RECIPES

I got this recipe from Aval vikatan’s “ 30 Restaurant style recipes” supplementary. Before i got this book, i used to try Chef.Damodaran’s recipe which is also similar to this.This recipe has dry kasoori methi leaves in addition.I have tried this several times and it comes out super crispy , tasty with nice flavour. We love it a lot. I usually make in weekends with veg pulao or biryani.Sometimes , i make it for my daughter after she comes from school.This is one of her favourite snacks...U can prepare this recipe well in advance for parties or get together & fry it when required.The more time the cauliflower marinates , the tastier it would be.You can try without marination as well.. Please go through the Notes section for do’s & dont’s..Lets see how to make crispy Gobi 65 recipe with step by step photos !

INGREDIENTS
1 cup - 250ml

Gobi/Cauliflower – medium size flower (20 florets) All purpose flour / Maida – 1/2 cup Corn flour – 1/2 cup OR rice flour + corn flour - 1/4 cup each Red color powder – 1/4 tsp Red chilli powder or green chilli paste – 2 tsp Ginger – garlic paste – 1.5 tsp Garam masala powder – 1 tsp Crushed fennel seeds -  1 tsp Lime juice – Few drops Dry Kasoori methi leaves – 1.5 tsp (crushed ) Salt & water – As needed Cooking oil – To deep fry

METHOD

Remove the florets from the cauliflower & par boil it for 5 minutes adding salt..(turmeric powder is optional) When the water roll boils , switch off the flame. Leave it for 3 minutes and drain the hot water completely & wash it in cold water immediately to avoid over cooking of cauliflower.Drain all the water completely. Now in a wide bowl ,add all the powders ,crushed spices & salt ,lime juice mix well .Add water carefully to make bajji batter consistency.The batter should fall like a ribbon.Now put the florets,mix well & marinate for 2-3 hours.Cauliflower should be well coated with flour..( watery batter absorbs more oil). If you don't have enough time, you can fry it instantly without marination. Heat oil in a kadai and put the cauliflower florets in a sprinkled way one by one..Deep fry on both the sides till all the bubbles cease. Do it batches in medium flame Deep fry curry leaves in the last batch & decorate it while serving !! Super crispy gobi 65 is ready !! Enjoy eating hot with tomato sauce !!

NOTES

It will stay crispy for 30 minutes..But for best taste , u should eat it hot hot !! While u make the batter add less water & bring to bajji batter consistency. If u add more water , it may absorb more oil..Adding less water & more flour makes it hard.. Please be careful while adding water.Approximately it takes 3/4 to 1 cup of water i guess.No problem if u add more water , add some more flour to bring the right consistency If u feel adding maida is unhealthy , add rice flour instead of maida.Or u can try only with corn flour.. Adding food color is optional .But it gives a nice look to the fries like we get in restaurants..

Technorati Tags: GOBI 65 RECIPE,CAULIFLOWER RECIPES,GOBI 65,CAULIFLOWER 65 RECIPE,CAULIFLOWER 65,RESTAURANT STYLE GOBI 65,RESTAURANT STYLE RECIPES,EASY STARTER RECIPES,DRY GOBI RECIPE,STARTER RECIPES