Gobi 65 Recipe
Gobi 65 is a south Indian snack made of fried cauliflower, spices and herbs. It can also be served as a starter
Gobi 65 is a south Indian snack made of fried cauliflower, spices and herbs. It can also be served as a starter
- oil for deep frying
- 1 tbsp. oil
- 2 cloves
- salt as needed
- â½ tsp garam masala
- 1 sprig curry leaves
- â½ tsp red chili powder
- 1.5 tsp ginger garlic paste
- 1 large cauliflower florets
- 4 tbsp plain flour (can use organic)
- 3 tbsp. corn flour
- â¼ pepper powder
- 1 tsp red chili powder (can use more)
- 2 leaves finely chopped
- salt and water as needed
- 2 green chilies slit deseeded
- â½ tsp cumin
- â¼ tsp garam masala
- 2 to 3 tbsp. curd
- Carbohydrate 0.369899999879825 g
- Cholesterol 0 mg
- Fat 26.86991229908 g
- Fiber 0.0999999983970172 g
- Protein 0.042733333321025 g
- Saturated Fat 1.66794195157754 g
- Serving Size 1 1 Serving (31g)
- Sodium 51.7873333332454 mg
- Sugar 0.269900001482808 g
- Trans Fat 1.30042203202463 g
- Calories 239 calories
Step-by-step
- Heat water in a bowl and blanch cauliflower. Drain them completely. Make red chili paste using red chili powder, few drops oil and little water.
- Make a batter using flour, garam masala, salt, red chili paste, ginger garlic, chopped coriander leaves. Add water as needed.
- Deep fry the florets till golden. Set aside to a kitchen towel.
- Heat oil in a pan, fry garlic, chili, curry leaves and cumin.
- Add yogurt , chili powder , garam masala.
- Stir and let the mixture cook till it thickens.
- Add fried cauliflower and saute for 2 to 3 minutes.
- Serve gobi 65 as a starter.
Achieving restaurant-quality crispiness in fried vegetable dishes relies entirely on managing surface moisture before battering the florets. Blanching cauliflower briefly softens the interior while sealing the cellular structure, but failing to drain the pieces thoroughly creates pockets of steam that dilute the batter's adhesion and cause dangerous oil splatters during deep frying. Maintaining a strict holding temperature of 350 degrees Fahrenheit ensures the flour and cornstarch coating crisps instantly without absorbing excess fat. Budget-conscious cooks can easily substitute standard all-purpose flour for organic plain flour without altering the structural integrity or crunch of the final coating.
Optimizing Kitchen Tools for Frying and Tempering
Specialized deep-fry thermometers and cast-iron woks are frequently recommended for South Indian snack preparation, yet heavy-bottomed Dutch ovens and simple metal candy thermometers yield identical results when monitoring hot oil. A wide, shallow skillet works best during the secondary tempering phase because it maximizes surface area evaporation, allowing the yogurt and spice mixture to thicken rapidly without burning the garlic. Having slotted metal spoons rather than plastic strainers on hand prevents warping when transferring batches from the boiling oil.Managing Leftovers and Texture Retention
Crispy fried vegetable preparations experience rapid moisture migration when stored, transforming distinct crunch into a soft interior within hours of refrigeration. Freezing battered cauliflower before the initial fry is not recommended because the high water content of cruciferous vegetables expands during ice crystal formation, rupturing the cellular walls entirely. Reheating leftover portions in a toaster oven at 375 degrees Fahrenheit for five minutes restores rigidity far more effectively than using a microwave.
