Gobi 65/Cauliflower 65 Restaurant Style

Gobi 65/Cauliflower 65 is a perfect evening snacks for kids, my kids just finish the whole batch after they come back from school. Usually I don’t add these many ingredients to make Gobi 65, it used to be very simple just corn flour, chilli power and yogurt. But recently I came across Gobi 65 –restaurant style in Aval vikatan which was quite interesting. But I made a few alterations by adding rice flour, ginger & garlic paste, black pepper powder to add more taste to it. It was just fantastic bursting with flavors, so I thought I will share it with you all.

So here’s Gobi 65/Cauliflower 65 with step by step photos…

Ingredients

Cauliflower	One medium size
Corn flour	½ cup
All purpose flour/Maida	½ cup
Rice flour	1 tbsp
Ginger and garlic paste	1 tsp
Red chilli powder	2 tsp
Garam masala powder	1 tsp
Black pepper powder	One dash
Lemon juice	2 tsp
Red food color(optional)	2 pinches
Curry leaves	Few
Salt	As needed
Oil	For frying

Method

Clean and cut the cauliflower in to small florets. Now boil water in a sacue pan, once it starts boiling switch off the stove. Add the florets and cover it for about 3 to 4 minutes. Drain the water completely and keep it aside.

In a big bowl add all the ingredients except oil and curry leaves. Add water slowly and mix it to bajji batter consistency.

Heat oil in kadai, dip the cauliflower florets in the batter and deep fry it in the oil until golden brown in medium flame. Finally fry the curry leaves and keep it aside.

Garnish cauliflower 65 with fried curry leaves and serve it hot with lemon wedges.

Yummy and delicious Cauliflower 65/Gobi 65 is ready…

Suggestions:

Make sure the cauliflower florets are small.

I added rice flour to make it crispier; you can skip that if you don’t want it.

Ginger & garlic paste is also optional, even without it they taste great.

Be careful when you are adding water to make batter, if the batter becomes watery adjust it by adding little corn flour.

Thank you for visiting my blog, please come back again for yummy evening snacks/starters.

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Until then I am signing off…