Gobi 65 or Cauliflower 65 is really a treat for vegetarians and non-vegetarians also go in for this dish in place of chicken 65. This dish is the one which I always want to stay away from because once I start eating a single piece with sauce and onions, I could not resist eating again and again. My son is a great fan and when we decide to go to Saravana Bhavan, he will say “ok” only after getting assurance that we order Gobi 65 as a starter along with Sweet Corn Soup (his favourite combo!), Or whenever he wants to have a bite, he will opt for Saravana Bhavan. These facts drove me to learn this recipe and when I prepared this for the first time, cauliflower came out from the masala and both were separated. But even then my son, managed to eat. He loves Gobi 65 that much. So I have sincerely put an effort to make it perfect and now my son says. “Ma,you are making the best Gobi 65 in this world!”
As a cook, there are many other reasons to love this dish. The recipe is very simple and loved almost by everyone. When we prepare food for some get together, this can be included one among the menu because this can be served either as a starter with hot soups or as a side dish for some pulaos, biryanis or even rotis. We need not scratch our head if kids are coming because it’s a kids friendly dish too. Not only for gatherings, we can prepare this as a tea time snack instead of regular Bajji/ Bonda.
Here we go for the recipe of making Restaurant Style Gobi 65 starter recipe.
- Cauliflower florets (Cleaned & chopped) – 2 cups
- All purpose flour (Maida) – 2 tbsp
- Corn flour – 3 tbsp
- Rice flour – 2 tbsp
- Ginger garlic paste – 1 tsp
- Red chilli powder – 1 tbsp
- Turmeric powder – ½ tsp
- Lemon juice – 1 tsp
- Thick curd – 1 tbsp
- Salt to taste
- Oil for frying
- Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
- Take out the florets and wash in regular water and allow the water from the florets to drain completely.
- Take a large bowl, mix all flours with ginger garlic paste, red chilli powder, turmeric., lemon juice, curd along with required salt.
- To the mixture, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. At this stage, you can sprinkle few drops of water only if needed and mix evenly. Allow it to stand for 5 minutes.
- Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the masala coated florets and spread one by one in the oil.
- Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
- Continue the process for rest of the batch.
Your hot, crispy Gobi 65 is ready to serve. It tastes great when it is served hot… hot with tomato sauce and fresh onions!!
- Care should be taken while adding extra water to the flour mixture. The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
- I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.
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