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This one is my all-time favourite.. anything made with cauliflower.. esp this cauliflower 65…restaurant style…in fact its everyone favourite.. but my special recipe.. by which i mean something i think m good at and make wenever guests come in! I guess i got it from my mom who used to do the same too.. so this one is one of the best recipes i can post here and is a mandatory one that shud ve appeared long back.. here it comes from my very own kitchen … Gobi 65 recipe

Gobi 65 Recipe

Gobi (Cauliflower) – cut into florets
Gram F
lour – 1 cup
Rice Flour – 1 cup
Red Chilli Powder – 1 tsp
Baking Soda – 1/2 pinch
Salt to taste
Oil to deep fry

Soak the cauliflower florets in warm water with a pinch of salt, do not boil lest it becomes soggy.
In a bowl, mix the flours, red chilli powder, soda and salt, add water and make a batter.
Make sure lumps are not formed and the florets are covered well with the batter.
Heat oil in a kadai to deep fry.
Dip the florets in the batter and deep fry in oil.
Squeeze a lemon over the Gobi (optional)
Serve as side-dish for pulao or as a starter with tomato ketchup for best taste

You may add Corn Flour if you want it more crispier.
Also spinkle Chaat Masala/Pepper if you want along with the lemon squeeze.

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