Gobi 65 is a crispy starter made with cauliflower, herbs, spices and yougurt. Gobi 65 recipe with step by step pictures for easy understanding and reference. Gobi 65 is a perfect starter made with cauliflower, a popular restaurant appetizer too.
Clean cauliflower,cut into small florets, keep immersed in warm water to remove worms if any.Boil water add turmeric powder,salt to it.Switch off add cleaned cauliflower florets to this hot water keep covered and let it sit for 5 mins.
Drain water completely and set aside.
To a mixing bowl add all the ingredients listed under 'for the batter' mix it well.
Add water little by little to form a thick flowing smooth batter without any lumps.
Add cauliflower, mix it well.Heat oil in a kadai - keep in medium flame - add the florets in batches.
Flip over and fry.Deep fry until golden brown on both the sides.Repeat to finish.Finally switch off add curry leaves,green chillies fry until crisp and garnish with it
Serve with onion rings,chat masala powder sprinkled.
Always deep fry in medium flame else the gobis will drink more oil and will become soggy.
Make the batter slightly thick not too runny not too thick so that it coats the gobi florets well.
Adding kashmiri red chilli powder gives it a nice red color without adding any food color and is less spicy too.
Adding baking soda makes gobi a bit soft to bite else it will become hard and crisp so I suggest to add it.
No need for resting time, but you can make the marinade well head and refrigerate it incase if you are making for any party.Deep fry only at serving time.
You can replace maida with wheat flour which is what I have done.
Make sure to cut into small florets so that the marinade blends well.