Gobi 65 is a spicy and crispy Indo-Chinese dish made from fried cauliflower florets, coated in a spicy batter and seasoned with spices. Gobi 65 is loved for its bold flavors and crunchy texture and act as a perfect appetizer or tea-time snack. This recipe is garnished with green chilies, curry leaves and lemon juice.

Ingredients

350 grams cauliflower

6 tablespoons gram flour

4 tablespoons rice flour

2 tablespoons corn starch

4 dry red chilies- soaked in 1/4 cup hot water

1.5 teaspoons chopped ginger

1.5 teaspoons chopped garlic

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon garam masala

salt as required

1 teaspoon lemon juice

For Tempering

2 teaspoons oil

1/2 teaspoon mustard seeds

1/4 cup finely chopped onions or spring onion

1 teaspoon finely chopped ginger

1 teaspoon finely chopped garlic

2-3 dry red chilies- seeds removed and broken

3 to 4 green chilies

5-6 curry leaves

pinch of salt

pinch of sugar

1 tablespoon chopped coriander leaves

Instructions

1. Firstly chop the cauliflower into medium-sized florets. Then, rinse florets, dry them well and place in a bowl.
2. Add hot water in cauliflower florets. Cover and blanch cauliflower florets for 15 to 20 minutes. After 20 minutes drain all the water and set cauliflower aside.
3. Meanwhile, prepare chili garlic paste, in a bowl, add 1/4 cup of hot water. Add 4 dry red chilies into it and soak for 15 minutes.
4. Add 1.5 teaspoon chopped garlic and 1.5 teaspoons roughly chopped ginger in a grinder jar.
5. Next, add the soaked red chilies and water as needed. Grind to a smooth past. Set aside.
6. Now marinate the cauliflower. After blanching cauliflower florets put them in a mixing bowl.
7. Add the red chili paste and mix gently.
8. Then, add 6 tablespoons of besan, 4 tablespoons of rice flour and 2 tablespoons of corn starch.
9. Now add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and 1/4 teaspoon of turmeric powder.
10. Add 1 teaspoon of lemon juice and 1/3 cup water.
11. Sprinkle salt and mix together very well.
12. Cover and allow it to marinate for 20 to 30 minutes.
13. Now fry the marinated cauliflower florets. Fry on one side for a few minutes or until crisp and golden brown.
14. Gently turn the florets and continue to fry on the other side.
15. Turn florets for 2-3 times until evenly fried on all sides. Remove the fired cauliflower florets and place them on kitchen paper towels to absorb excess oil.
16. Now prepare the tempering add 2 teaspoons of oil in a pan. Add 1/2 teaspoon mustard seeds and let them crackle. Then add 2-3 dry red chilies (broken and seed removed). Fry until the dry red chilies change to darker reddish color.
17. Add 1/4 cup of chopped onions (spring onion), 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 5-6 curry leaves.
18. Stir and sauté until the onion becomes translucent. Add salt to taste and a pinch of sugar. Mix well.
19. Add the fried cauliflower florets and immediately turn off the heat.
20. Toss the cauliflower with mixture well.
21. Now add 1 tablespoon of fresh chopped coriander leaves.
22. Serve Gobi 65 warm with chutneys and sauces. Drizzle some lemon juice while eating.

Hope you enjoy it! Happy Cooking!