GOBI 65 RECIPE | CRISPY CAULIFLOWER 65 – RESTAURANT STYLE CAULIFLOWER FRY

I got this crispy Gobi 65 / Cauliflower 65 recipe from Aval vikatan’s “ 30 Restaurant style recipes” supplementary. This is a dry version. Before I got this book, I used to try Chef Damodaran’s recipe which is also similar to this. This recipe has dry kasoori methi leaves in addition. I have tried this several times and it comes out super crispy , tasty with nice flavour like hotel style cauliflower 65. We love it a lot. I usually make in weekends with veg pulao or biryani.

 

Sometimes, I make this cauliflower fry for my daughter after she comes from school. This is one of her favourite snacks. U can prepare this recipe well in advance for parties or get together & fry it when required. The more time the cauliflower marinates, the tastier it would be. You can try without marination as well.. Please go through the Notes section for do’s & dont’s.. Lets see how to make crispy Gobi 65 recipe with step by step photos and video !

Gobi 65 - Cauliflower fry recipe

Restaurant style crispy Gobi 65 - Cauliflower fry recipe

 

Cuisine: Indian

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Gobi/Cauliflower – medium size flower (20 florets) All purpose flour / Maida – 1/2 cup Corn flour – 1/2 cup OR rice flour + corn flour - 1/4 cup each Red color powder – 1/4 tsp Red chilli powder or green chilli paste – 2 tsp Ginger – garlic paste – 1.5 tsp Garam masala powder – 1 tsp Crushed fennel seeds - 1 tsp Lemon juice – Few drops Dry Kasoori methi leaves – 1.5 tsp (crushed ) Salt & water – As needed Cooking oil – To deep fry

HOW TO MAKE GOBI 65

1. Remove florets from cauliflower. Parboil adding salt and turmeric powder.
2. Take a bowl and mix all the ingredients to make the batter.
3. Add water to make bajji batter consistency.
4. Lastly add cauliflower florets. Marinate for 30 minutes to 1 hour.
5. Heat oil and deep fry the cauliflower pieces. Fry till golden in both the sides.
6. Remove from oil once its crispy. Drain in a tissue paper. Enjoy with tomato ketchup.

METHOD - STEP BY STEP PICTURES

 

Remove the florets from the cauliflower & par boil it for 5 minutes adding salt and turmeric powder. Make sure cauliflower florets are small in size.  When the water roll boils, switch off the flame. Leave it for 3 minutes and drain the hot water completely & wash it in cold water immediately to avoid over cooking of cauliflower. Drain all the water completely. Now in a wide bowl, add all the powders, crushed spices & salt, lemon juice mix well . Add water carefully to make bajji batter consistency. The batter should fall like a ribbon. Now put the florets, mix well & marinate for minimum 30 minutes to 2-3 hours. Please watch video for better understanding.  Cauliflower should be well coated with flour.( watery batter absorbs more oil). If you don't have enough time, you can fry it instantly without marination. Heat oil in a kadai and put the cauliflower florets in a sprinkled way one by one. Deep fry on both the sides till all the bubbles cease. Do it batches in medium flame  Deep fry curry leaves in the last batch & decorate it while serving !! Super crispy gobi 65 is ready !! Enjoy eating hot with tomato sauce !!

NOTES

It will stay crispy for 30 minutes. But for best taste, you should eat it hot hot !! While you make the batter add less water & bring to bajji batter consistency. If you add more water, gobi 65 may absorb more oil. Adding less water & more flour makes it hard.. Please be careful while adding water. Approximately it takes 3/4 to 1 cup of water I guess. If you add more water, add some more flour to bring the right consistency. If you feel adding maida is unhealthy , add wheat flour instead of maida. Adding food color is optional. But it gives a nice look to the fries like we get in restaurants.

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