Gobi 65 | Cauliflower 65 - restaurant style

Gobi 65 | Cauliflower 65 - restaurant style | hotel style Gobi | crispy gobi with step-by-step pictures and video recipes. Check out the Gobi 65 recipe and if you like the video plz subscribe to my channel.

Gobi 65

It is a tasty restaurant-style dish. Crispy cauliflower snacks are super addictive. Makes a great appetizer and tasty side dish.

Tips to chop cauliflower 

• Always trim the stick stem
• Make sure florets are bite-sized pieces
• Avoid fine crumble
• Use fresh cauliflower. Avoid frozen ones

Should I parboil cauliflower?

No, soaking the cauliflower in hot water is enough. 

Water for the mix?

Make sure the cauliflower is completely drained. It should have moisture but water shouldn't drip. That's is enough for the mixing 

Spice mix

For tangy flavor use chaat masala. Add any flavor of your choice

Should I marinate?

Marinating is optional. You can marinate for a few hours but even the instant version turns crispy 

Should I add baking soda?

Baking soda is not required if you are deep frying. Follow all the steps. Make sure the oil is hot. You will end up with the best cauliflower 65

Ingredients 

225 cauliflower 

2 tablespoon besan flour

1 tablespoon rice flour

1/2 tablespoon corn flour

Required salt

1/2 teaspoon ginger garlic paste 

3/4 teaspoon Kashmiri powder 

1/8 teaspoon turmeric powder 

1 tablespoon hot oil 

Oil to fry

How to make Gobi fry with step-by-step pictures

• First, Wash and chop cauliflower into bite-size pieces. Avoid big pieces 

• Add hot water and soak for 15 minutes

• Transfer to a colander and drain the water completely

• Place the cauliflower on a wide plate

• Furthermore add besan flour, rice flour, corn flour, required salt, Kashmiri chilli powder, turmeric powder, and ginger -garlic paste; mix well

• Add oil to a heavy-bottomed pan and heat 

• When the oil turns hot, carefully take 1 tablespoon oil and add on top of the cauliflower

• Mix well

• Check if the oil is hot - drop one cauliflower, and it should come up in a few seconds oil is ready
• Ad cauliflower one by one. Based on pan size fry in batches 

• initially oil turns frothy but as cauliflower fries froth reduces

• flip and fry evenly

• fry till cauliflower turns golden brown and the froth subsides

• carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

• Add curry leaves and fry 
• Mix well with cauliflower and serve hot

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Ingredients

• 225 cauliflower
• 2 tablespoon besan flour
• 1 tablespoon rice flour
• 1/2 tablespoon corn flour
• Required salt
• 1/2 teaspoon ginger garlic paste
• 3/4 teaspoon Kashmiri powder
• 1/8 teaspoon turmeric powder
• 1 tablespoon hot oil
• Oil to fry

Instructions

• First, Wash and chop cauliflower into bite-size pieces. Avoid big pieces
• Add hot water and soak for 15 minutes
• Transfer to a colander and drain the water completely
• Place the cauliflower on a wide plate
• Furthermore add besan flour, rice flour, corn flour, required salt, Kashmiri chilli powder, turmeric powder, and ginger -garlic paste; mix well
• Add oil to a heavy-bottomed pan and heat
• When the oil turns hot, carefully take 1 tablespoon oil and add on top of the cauliflower
• Mix well
• Check if the oil is hot - drop one cauliflower, and it should come up in a few seconds oil is ready
• Ad cauliflower one by one. Based on pan size fry in batches
• initially oil turns frothy but as cauliflower fries froth reduces
• flip and fry evenly
• fry till cauliflower turns golden brown and the froth subsides
• carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
• Add curry leaves and fry
• Mix well with cauliflower and serve hot

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Soaking the cauliflower in hot water is enough

1. Make sure the cauliflower is completely drained. It should have moisture but water shouldn't drip. That's is enough for the mixing
2. For tangy flavor use chaat masala. Add any flavor of your choice
3. Marinating is optional. You can marinate for a few hours but even the instant version turns crispy
4. Baking soda is not required if you are deep frying. Follow all the steps. Make sure the oil is hot

Tips to chop cauliflower

1. Always trim the stick stem
2. Make sure florets are bite-sized pieces
3. Avoid fine crumble
4. Use fresh cauliflower. Avoid frozen ones

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!