Do you know why this recipe got this name?? I don't know but it is a million dollar question for many. If any one know please share.. ok, Jokes apart, lets go in to the recipe..Gobi 65 is party appetizer mostly loved by vegetarians.. Now a days, it become a great street food which is easily available in most places in Chennai...Crunchy outside and juicy inside with blend of masala makes us to ask more..Try this and enjoy..
Total time: 40 minutes + marination time
Preparation time: 20 minutes
Cooking time: 20 minutes
Marination time: 15 minutes +
Serves: 4 ~5 depends on size of the florets
Sources: own recipe
Ingredients:
1lb / ½ kg cauliflower
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder or chicken 65 powder as per package instruction
½ tsp garam masala powder
1 tbsp thick curd or to taste
1tsp light soy sauce (optional)
½ cup corn flour
3 tbsp rice flour
A pinch of orange food color or as needed
Chat masala as required (optional)
Chat masala as required (optional)
Salt to taste
Oil for frying
Method:
Preparation:
- Cut cauliflower florets in to required size and discard core and leaves from it..
- Boil water in a pan, Turn off the heat.
- Add florets and salt to it and cover the pan with the lid and rest it for 10 minutes.
- After 10 minutes, drain the water from the florets and place it on the paper towel to remove excess water from cauliflower florets. Let it stay for 5 ~ 10 minutes.
- In a wide open pan, throw in all the ingredients one by one except oil.
- Mix well so that masala as to coat evenly and cook it right away after 15 minutes or refrigerate for minimum 2 hours or maximum overnight but bring gobi masala to room temperature before cooking..
Cooking:
- Heat oil in a pan to medium heat, fry the florets into batches till it turns to golden brown color.
- Remove the florets from the oil and transfer it to tissue paper to remove excess oil.
- Sprinkle some chaat masala and serve it with ketchup or with any chutney..
Delicious gobi.
Looks so tempting!
luks yummy.
looks very crispy and spicy.. Send some to me
great-secret-of-life.blogspot.com
Wow... looks irresistable and inviting... my fav...
Love these any time.... Looks so crunchy
Yummy..Sooper snack Saras..Y u do this to me ALwayas? Now I should make this..Sigh
Very colourful Saras.. But how long can this stay crispy?
It stayed crispy for 4 ~ 6 hours vidhya..
i liked adding curd to this. looks crispy and perfect Sara!
Wow..Colorful and inviting Saraswathy..Pass me the plate plz.
Super crispy snacks...My all time fav...
Delicious recipe...happy to follow u..
do visit and follow my space in your free time..
Shabbu's Tasty Kitchen
These look very tempting
Love the name Gobi 65!! I have gobi pakoras when I eat out so I imagine these must taste great.
Mina
delicious dear...Rush your delights for Fast Food Event - Noodles
wow so crispy...
VIRUNTHU UNNA VAANGA
Perfect as a starter/ snack or when friends come over! Nice recipe
Makes me drool..crispy and yum
This looks so delicious!
Give a bowl of this super crispy gobi 65,irresistible.
Droolworthy pics Saras!
Krithi's Kitchen - Serve It Griddled
wow wow very tempting gobi 65 my fav,pls pass the plate...
Hi there, Its always fun to see ur delish recipes. And this one is just looking amazing. I am so tempted to make it on my isle some day pretty soon.Have a wonderful week ahead. Thanks for sharing awesome recipes.
Best Regards, Sonia !!!
Thank you friends for all your lovely words..
pakora looks wonderful
yummy n perfect recipe..;)
Tasty Appetite
Wow! Looks really mouth watering.
Looks very delicious....thanks for visiting my blog ....follow u....
Looks tempting and super inviting.
tempting clicks. nice color..
Cauliflower 65 looks delicious. I will try it .
What a great way to cook cauliflower! Very flavorsome!
This is my first time visiting your blog. Now following you via Twitter and blogger 😀
OMG, they are truly addictive..very very crispy and tempting.
wow this looks so delish n tempting ....
Looks crispy...yumm
very nice recipe..wd like to try
Dear Ano, Thanks for your sweet comments snd encouragement.