Gobi 65 Recipe

Gobi 65 is a south Indian snack/starter dish. Now all the “65” versions, whether it is Gobi 65, paneer 65 or chicken 65, all of them have originated from Chennai. The first ever “65” recipe made was chicken 65 which was a spicy, deep fried chicken recipe usually served with onions and lemon. Gobi 65 is the vegetarian version of the same and is very popular amongst the vegetarians of course. Today I am going to share with you the recipe of Gobi 65. This recipe comprises of several simple ingredients and the cooking process is really simple.
So without any further due let’s get started with the recipe

Ingredients:

• Cauliflower- 350 gm (Florets
• Hot water- just enough to cover the florets
• Oil- 5-6 tbsp.
• For the batter:
• Gram flour- 6 tbsp.
• Rice flour- 4 tbsp.
• Cornstarch- 2 tbsp.
• Turmeric powder- ¼ tsp.
• Red chilli powder- ½ tsp.
• Garam masala- ½ tsp.
• Coriander powder- ½ tsp.
• Lemon juice- ½ tsp.
• Water 1/3 cup
• Salt- as per taste
• For the red paste:
• Dry red chillies- 4 (soaked in warm water)
• Garlic- 5-6 cloves
• Ginger- 1 ½ tsp.
• Water- 1-2 tbsp.
• For the tempering:
• Oil- 2 tsp.
• Mustard seeds- ½ tsp.
• Onion- 1, small (finely chopped)
• Garlic- 3-4 cloves (finely chopped)
• Dry red chilli- 2-3
• Curry leaves- 5-6
• Fresh coriander leaves- 1 tbsp.
• Salt- a pinch

Procedure:

1.  Soak the cauliflower florets in enough hot water so that they are completely submerged in water. Keep aside for 20 minutes.
2.  In a grinder, add the soaked red chillies, garlic, ginger and water. Grind it together to get a smooth paste. Keep aside.
3.  Once the florets have blanched, drain off the excess water. Add the prepared red paste to the florets and mix well.
4.  Now add the gram flour, rice flour and the corn starch to the cauliflower and mix well.
5.  Add the red chilli powder, turmeric, coriander powder and garam masala. Add the lemon juice and water as well. Mix everything together.
6.  let the cauliflower marinate for 30 minutes.
7.  Now heat 5-6 tbsp. oil in a kadhai and fry the cauliflower on a medium flame. Cook the florets from one side until crisp and golden brown in colour. Flip them over and let the florets cook on the other side as well. Remove on a paper towel and let the excess oil drain.
8.  Remove the excess oil and in the same kadhai prepare for the tempering. Add the mustard seeds to the oil and let them crackle.
9.  Now sauté the red chilli and then add the chopped onion, ginger, garlic and the curry leaves. cook the onions until translucent.
10.  Add a pinch of salt.
11.  Add the fried cauliflower to the prepared tempering and turn off the flame.
12.  Stir the mixture.
13.  Garnish with chopped coriander leaves and mix well.
14.  Serve the Gobi 65 with coriander chutney and ketchup.

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