Gobi 65
Gobi 65 is a spicy fried cauliflower dish made by marinating florets in a spiced batter and deep frying them.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cauliflower (cut into medium-sized florets) | 1 | Head |
| All-purpose Flour (for batter) | 100 | Grams |
| Cornstarch (for batter) | 50 | Grams |
| Yogurt (whole milk based) | 100 | Grams |
| Ginger Garlic Paste (freshly made) | 2 | Tbsp |
| Red Chili Powder (adjust to taste) | 2 | Tsp |
| Turmeric Powder (for color and flavor) | 0.5 | Tsp |
| Garam Masala (for spice) | 1 | Tsp |
| Curry Leaves (fresh, for garnish) | 1 | Bunch |
| Green Chilies (slit lengthwise) | 3 | Count |
| Salt (or to taste) | 1 | Tsp |
| Oil (for deep frying) | 500 | Milliliters |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- In a large bowl, mix all-purpose flour, cornstarch, yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt to form a thick batter.
- Add cauliflower florets to the batter and mix well to coat each floret evenly. Let it marinate for 30 minutes.
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully drop the marinated cauliflower florets into the oil and fry until they are golden brown and crispy.
- Remove the fried florets and drain on paper towels to remove excess oil.
- In a separate pan, heat a little oil and fry curry leaves and green chilies until crisp. Add them to the fried cauliflower for garnish.
- Serve the Gobi 65 hot with lemon wedges on the side.
Kitchen equipment
Deep Frying PanLarge Mixing BowlPaper Towels