Gobi 65 Recipe: Crispy, Spicy Cauliflower Delight

In the vibrant world of Indian cuisine, where flavors collide to create magical dishes, Gobi 65 stands out as a beloved appetizer or snack. Known for its crispiness, spiciness, and irresistible taste, Gobi 65 is a dish that can ignite the senses and bring joy to any meal. This blog post will take you through the detailed steps of crafting this cauliflower delight at home, ensuring your tastebuds get a treat they won’t forget!

Ingredients

To make Gobi 65, you'll need a mix of fresh ingredients and some common pantry items:

• Cauliflower - 1 medium-sized head, cut into small florets
• 2 cups all-purpose flour (maida)
• 3 tablespoons cornstarch
• 1 teaspoon ginger-garlic paste
• 1 tablespoon curry leaves, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 cup yogurt or curd
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon red chili sauce
• Salt to taste
• Oil for deep frying

Marinating the Cauliflower

Marination is key to getting that deep flavor infusion into the cauliflower:

1. Start by washing the cauliflower florets thoroughly and pat them dry.
2. In a bowl, combine flour, cornstarch, ginger-garlic paste, all the powdered spices, yogurt, soy sauce, vinegar, chili sauce, and salt.
3. Gradually add water to make a thick batter, ensuring the batter coats the florets well without dripping off.
4. Add the cauliflower florets to this batter, coat them thoroughly, and let them marinate for at least 20-30 minutes. This helps in absorbing the flavors.

💡 Note: Marinating for a longer time can enhance the taste but keep in mind not to over-marinate as the cauliflower might turn soggy.

Frying the Cauliflower

The frying process is what gives Gobi 65 its characteristic crunch:

1. Heat oil in a deep fryer or a large frying pan over medium-high heat.
2. Once the oil is hot, carefully add the marinated florets one by one, ensuring not to overcrowd the pan.
3. Fry them until they turn golden brown, which usually takes about 3-4 minutes per batch.
4. Remove with a slotted spoon and drain excess oil on paper towels.

Preparing the Sauce

The sauce adds an extra layer of flavor, transforming Gobi 65 from just fried cauliflower to an exotic treat:

• Heat 1 tablespoon of oil in a pan.
• Add chopped garlic and sauté until it turns light brown.
• Add chopped green chilies, and curry leaves. Sauté for a minute.
• Stir in 1 tablespoon each of soy sauce, vinegar, red chili sauce, and a dash of water or broth for consistency. You can also add tomato ketchup for a slightly sweet touch.
• Bring this mixture to a simmer.

💡 Note: Adjust the heat level according to your taste; for a milder flavor, reduce the amount of chili sauce.

Tossing Everything Together

Now, it's time to bring everything together:

1. Add the fried cauliflower florets into the sauce, tossing them until each piece is well coated.
2. Garnish with some chopped coriander leaves for freshness.

Serving Suggestions

Gobi 65 is incredibly versatile:

• Serve it as an appetizer with mint chutney or tomato ketchup.
• Pair it with biryani or fried rice for a wholesome meal.
• Use it as a stuffing for wraps or sandwiches for a twist on usual meals.

💡 Note: Gobi 65 tastes best when served hot to maintain its crispiness.

As our culinary journey through the creation of Gobi 65 comes to an end, we can reflect on the key elements that make this dish so special. It’s the perfect balance of textures, where crispy meets tender, and the burst of flavors from spices and sauces that make it a favorite. Whether you're indulging in it as a snack, starter, or part of a larger meal, Gobi 65 never fails to impress. Enjoy the process of making it and savor each bite of this delectable dish!

What makes Gobi 65 different from other cauliflower recipes?

+

Gobi 65 is unique due to its crispy exterior achieved through a specific batter and deep frying technique, combined with a spicy, tangy sauce, setting it apart from milder or differently flavored cauliflower dishes.

Can I bake instead of deep fry for a healthier version?

+

Yes, you can bake Gobi 65. Coat the marinated florets with breadcrumbs for extra crunch and bake at 200°C (392°F) for about 20-25 minutes, turning halfway through.

How can I store leftovers?

+

Store leftover Gobi 65 in an airtight container in the refrigerator. Reheat in an oven or air fryer to regain some of the crispiness, though it will not be as crunchy as when freshly made.