Gobi 65 – Home Cooking

Step 1: Prepare Cauliflower

Take 2 medium cauliflowers and cut them into small florets. Set aside in a bowl.

Step 2: Blanch Cauliflower

In a pot, add enough water for blanching and bring it to a boil. Add a little salt to the boiling water. Gently drop the cauliflower florets into the hot water and blanch for about 3-4 minutes. Turn off the stove, strain the cauliflower, and keep it aside.

Step 3: Prepare the Batter

In a bowl, combine 1/4 cup gram flour (besan), 1/2 cup corn flour, 2 tablespoons rice flour (optional), 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon garam masala powder, and 1 teaspoon ginger garlic paste.

Step 4: Mix the Batter

Gradually add water to the dry ingredients in the bowl and mix everything together until you achieve a smooth batter consistency. The batter should not be too thick or too runny; it should be just right to coat the cauliflower florets evenly.

Step 5: Heat Oil for Frying

Take a kadai (deep frying pan) and pour enough oil for deep frying. Heat the oil over medium-high heat.

Step 6: Deep Fry Cauliflower

Dip each blanched cauliflower floret into the prepared batter, ensuring it is well coated. Gently drop the coated florets into the hot oil. Deep fry them until they turn a nice golden brown color and are crispy. Remove the fried cauliflower from the hot oil and keep it aside.

Step 7: Prepare the Sauce

In a separate pan, add about 1 teaspoon of oil. Add 2 tablespoons of tomato ketchup, 2 tablespoons of chili sauce, 1 teaspoon of soy sauce, and 1 teaspoon of Kashmiri red chili powder (for rich color). Mix all the sauces together and cook for a minute.

Step 8: Combine with Cauliflower

Add the deep-fried cauliflower florets to the pan with the prepared sauce. Toss everything together until the sauces have beautifully coated the cauliflower florets.

Step 9: Garnish and Serve

Finally, finish off the dish by adding some fried curry leaves and fried green chilies. Toss everything together until all ingredients are well combined. Your Gobi 65 is ready to be served hot immediately.

• Ensure cauliflower is fresh for the best taste and texture.

• Blanching the cauliflower helps cook it partially and removes any impurities.

• Achieve the right batter consistency – it should be thick enough to coat the florets but not too runny.

• Deep fry the cauliflower until it turns a beautiful golden brown and is crispy.

• Serve Gobi 65 hot immediately to enjoy its crispiness and flavor.

• Adjust the spice level by increasing or decreasing the red chili powder and green chilies.

• Experiment with other vegetables like mushrooms or paneer for a different twist.

• Try different sauces, such as Schezwan sauce, for a varied flavor profile.