Gobi 65 Recipe

Gobi 65 Recipe, is a well-liked Indian snack or Appetizer made using cauliflower. Cauliflower is coated in spices, ginger, garlic and lemon juice. Later it’s coated in plain flour, corn starch, rice flour and fried till crispy. It’s a cauliflower-based variant of Chicken 65. Additionally it is often called cauliflower 65 or fried cauliflower which is probably the most ordered dish in restaurants. Learn find out how to make the gobi 65 with expert tips about getting it super crispy, step-by-step pictures and video.

Gobi 65

Gobi 65 is one in every of my all time favorite. I make it very often, that is my mom’s favorite one too. Fried cauliflower is sort of a tasty dish and it goes as an ideal appetizer with soups.

Gobi 65 is one in every of the dish we make in our house more often than the rest. Each time we buy cauliflower this dish needs to be done. Amma insist me to make this all the time, because this was her favorite. This one is very easy and much quicker to make. You’ll be able to take a look at my easy cauliflower fry recipe.

About Gobi 65 | Cauliflower 65

Crispy cauliflower 65 is made using cauliflower coated in spices, ginger, garlic and lemon juice. Later it’s coated in plain flour, cornflour, rice flour and fried till crispy. It’s a cauliflower-based variant of Chicken 65.

Gobi 65 is probably the most popular dish or Appetizer ordered in restaurants. It’s a dish made with cauliflower which has a spicy coating on it and fried till crispy. It’s most loved vegetarian Appetizer in and around India.

Cauliflower is cut into bite sized florets, blanched in boiling water and tossed with spices, ginger garlic paste, lemon juice and salt. Just before frying a mixture of flour is added and coated well with the cauliflower. This masala coated cauliflower is fried till crispy and served hot with ketchup.

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Watch Gobi 65 Video

Gobi 65 Ingredients

Cauliflower – use fresh cauliflower, cut into bite size small florets. Ensure you chop them small because this makes the gobi 65 super crispy when frying.

Spices – you need to use a mixture of your favorite spices. Chilli powder, garam masala powder and turmeric is what I used.

Ginger & Garlic – use freshly ground ginger and garlic paste for marinating the cauliflower which adds aroma when frying.

Flour to Use – A mixture of three forms of flour is generally added in making gobi 65. Plain flour, rice flour and cornstarch is used. Plain flour helps in binding, while cornstarch and rice flour makes the gobi 65 super crispy.

Curry leaves – be certain that you employ curry leaves ultimately when frying cauliflower which makes them flavourful.

Baking Soda – a small pinch of baking soda also often called cooking soda is utilized in gobi 65 which makes the dish extra crispy and crunchy.

Lemon Juice – In my view, lemon juice and vinegar is important to make it tasty.

Optional – once the cauliflower is fried, sprinkle with some chaat masala powder to make it tasty.

Tips on how to Make Gobi 65 Crispy?

Selecting Cauliflower & Prepping – select fresh cauliflower and be certain that you chop them into small bite size florets. Ensure to chop them in even size which is important for even frying. Cauliflower that’s cut into small pieces fry evenly and seems more crispy.

Blanching – boiling cauliflower in salted water is important. It par-cooks the cauliflower which reduces the frying time and and likewise flavours the cauliflower with salt which makes the tip product tasty.

Using Right Flour Combination – ½ cup plain flour, ½ cup rice flour & ¼ cup cornstarch is the right proportion of flour. Using wheat flour or gram flour as an alternative of plain flour will affect the feel of the gobi 65.

Baking Soda Trick – addition of baking soda makes the coating crispy and flakier. Don’t add an excessive amount of baking soda (cooking soda) which might make the gobi 65 oily.

Frying Time – most significantly frying time is important and principal in making crispy cauliflower. Take your time and fry the cauliflower in medium high heat. It can take around 6 to 10 minutes for the cauliflower to get crispy.

Tips on how to Make Restaurant Style Gobi 65

Cooking Cauliflower – Add cut cauliflower florets in salted boiling water and cook for 4 to five minutes. Strain and take it in a bowl.

Marinating Cauliflower – add spice powders, salt, lemon juice, ginger garlic paste to cauliflower and blend well. Allow it to marinate for 10 minutes.

Coating – add flour, baking soda to the cauliflower just before frying and blend well.

Frying – Heat oil for deep frying, fry the cauliflower till it’s golden. drain in a paper towel. Serve immediately.

Tips on how to Make Gobi 65 (Stepwise Pictures)

Blanching Cauliflower

1)Take cauliflower and cut it into florets. Make certain you chop them small so it seems crispy. Broccoli works great on this recipe too. Once the cauliflower is cut into small pieces wash them well with water multiple times.

2)take water in a sauce pan. Bring it to full boil, add in salt and turmeric powder for blanching cauliflower.

3)Add cauliflower into the boiling water, cook for 3 to 4 minutes till it’s fork tender. Now use a slotted spoon to remove the cauliflower from the water strain it completely. you’ll be able to pour the blanched cauliflower in a sieve to remove the water too.

4)Now add within the broccoli florets into the water and blanch for 1 minute. Broccoli doesn’t take much time to cook in any respect. 1 minute is good enough. Strain it immediately using a slotted spoon and place it in a sieve to empty completely.

Marinating Cauliflower

5)Take the blanched cauliflower and broccoli in a big mixing bowl. Allow the mixture to chill completely.

6)Once the cauliflower is cooled completely. Add in salt and lemon juice over the cauliflower. As a substitute of lemon juice you’ll be able to add some vinegar as well.

7)Add in kashmiri chilli powder and garam masala powder.

Pro Tip: gobi 65 is presupposed to be vivid red in color which is achieved from the additional red food color utilized in the gobi 65. Kashmiri chilli powder will give the color naturally.

8)Add in turmeric power and ground ginger and garlic.

9)Mix this rather well and permit it to marinate for 10 minutes.

Coating for Gobi 65

10)Now the cauliflower is marinated. Just before frying, Sprinkle in plain flour, rice flour evenly over the cauliflower.

11)Sprinkle in some cornstarch and baking soda. These flour combination makes the gobi 65 crispy.

12)Add in some water. Mix rather well so the cauliflower is coated well with the flour and spices.

Frying Gobi 65

13)Heat oil in a deep frying kadai. I wish to use my forged iron kadai which might retain the warmth higher. Drop within the gobi slowly and thoroughly. Don’t over fill the kadai. Drop little at a time and fry till golden and crispy on medium high heat.

Pro Tip: Fry on medium high heat for at the very least 8 to 10 minutes which makes the cauliflower super crispy.

14)Once it is sort of fried. Add in a handful of curry leaves and fry for 10 more seconds by which period the curry leaves shall be crispy. Strain the crispy gobi 65 using a slotted spoon.

15)Serve gobi 65 hot and crispy.

Gobi 65 (Restaurant Style) Cauliflower Fry Recipe

Some restaurant serve gobi 65 with fried garlic, onion and peppers. Despite the fact that I prefer to serve it just because it is. You’ll be able to do this version if you happen to want too.

Ingredients Used For Gobi 65 Seasoning

• 1 tsp Oil
• 6 cloves Garlic chopped finely
• 1 medium Onion sliced thinly
• 1 no Green Chilli chopped finely
• ¼ cup Bellpepper | Capsicum chopped finely
• 1 sprig Curry leaves
• Salt to taste

Tips on how to make Gobi 65 Restaurant Style

Fry gobi 65 as mentioned above. Just before serving, heat 1 tsp of oil in a kadai. Add in garlic and curry leaves and saute for 30 seconds. Add in green chillies and onions and saute for a minute. Now add in bell peppers and salt and blend well. Now add in fried gobi and blend well. Serve hot.

Expert Suggestions

• Make certain you chop cauliflower into bite size pieces so when frying it gets super crispy.
• Rice flour and cornstarch makes the gobi 65 crispy so don’t skip those.
• Fry the cauliflower on medium heat till it’s crispy and golden, strain and serve hot. 
• Taste and adjust lemon juice for higher taste.
• Gobi 65 taste great when served hot. So serve it immediately after frying.

FAQ

What’s Gobi 65 product of?

Cauliflower is cut into bite sized florets, blanched in boiling water and tossed with spices, ginger garlic paste, lemon juice and salt. Just before frying a mixture of flour is added and coated well with the cauliflower. This masala coated cauliflower is fried till crispy and served hot with ketchup.

What’s the difference between Gobi Manchurian and Gobi 65?

Gobi 65 is fried cauliflower which is made by mixing cauliflower with spices, flour, ginger and garlic which is then fried till crispy. While gobi manchurian has some type of sauce coated with fried cauliflower.

Why is it called Gobi 65?

Gobi 65 is a vegetarian version of chicken 65. The story for chicken 65 stays unknown but Some say that almost 65 ingredients used to make this dish perfect. Some say that the chicken utilized in this dish is 65 days old.

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