gobi 65 recipe | cauliflower 65 | gobi fry
A simple and quick veg snack recipe made using gobi florets dipped in maida, corn flour batter and deep fried....
Servings: 3
Calories: 300kcal
Ingredients
For making gobi 65 batter:
- 12-15 gobi florets/cauliflower florets
- 1 cup maida/all purpose flour
- 3 tbsp corn flour
- salt - to taste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp red food color
- 1 tsp ginger garlic paste
- 1 cup water
For tempering/sauteing:
- 1 tbsp oil
- 1 tsp crushed garlic
- 5 vertically slit green chillies
- 7-8 curry leaves
- 1 tbsp beaten yogurt
- salt - to taste
- 1/2 tsp red chilli powder
- red food color - a pinch
Other ingredients:
- oil for deep frying
Instructions
Blanch the cauliflower florets:
- Boil water and add the gobi florets into it.
- Blanch the florets into it for few minutes.
- Strain the florets out without any water content.
Making of gobi 65 batter:
- Firstly, in a bowl, add maida/all purpose flour, corn flour, salt, red chilli powder, turmeric powder, red food color, ginger garlic paste.
- Mix well.
- Add water and make a semi thick batter without any lumps.
- Dip the florets into the batter, mix and coat the florets well with the batter.
Deep fry:
- Heat oil for deep frying.
- Drop coated gobi florets one by one into the heated oil.
- While adding florets, drop them maintaining distance between each floret as they tend to stick to each other if not dropped maintaining distance.
- Deep fry them until they turn crispy golden color.
- Take the florets out on a plate.
Giving tadka:
- Take a wok, add oil into it and heat it.
- Into it add crushed garlic.
- Add slit green chillies, curry leaves and saute well.
- Add beaten yogurt, add salt, red chilli powder, red food color and mix well.
- Saute for few minutes.
- Add the deep fried gobi florets, mix and saute well for few minutes.
- Sprinkle lemon juice all over for a better taste.
- Serve them hot.
- Video procedure above.
Notes
1.Make sure the batter is not very thin to be coated well.
2.Cut the florets into small size rather than large florets.
3.Florets should be dropped in oil maintaining a distance.
4.Do not add too much of yogurt in tadka as they tend to become soft and they will lose their crispy texture.
2.Cut the florets into small size rather than large florets.
3.Florets should be dropped in oil maintaining a distance.
4.Do not add too much of yogurt in tadka as they tend to become soft and they will lose their crispy texture.
Nutrition
Calories: 300kcal
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