Gobi 65 is a popular Indian snack made from cauliflower florets coated with a spicy and flavorful batter. It's a crispy and delicious appetizer that's perfect for parties or as a snack. A step-by-step guide on how to make Gobi 65:
Ingredients:
For Marinating the Cauliflower:
- 2 cups cauliflower florets (about 1 medium-sized cauliflower)
- 1/2 cup thick yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Batter:
- 1/2 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- A pinch of baking soda
- Salt to taste
- Water (as needed)
For Frying:
- Vegetable oil for deep frying
For Tempering (Optional but adds extra flavor):
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- A few curry leaves
- 2-3 green chilies, slit
Instructions:
Preparing the Cauliflower:
1. Cut the cauliflower into small florets and wash them thoroughly. You can also soak them in hot water for a few minutes to remove any insects or impurities. Drain and set aside.
2. In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well.
3. Add the cauliflower florets to the yogurt mixture and coat them evenly. Let them marinate for at least 30 minutes. This helps in tenderizing the cauliflower and infusing it with flavor.
Making the Batter:
4. In a separate mixing bowl, combine the chickpea flour (besan), rice flour, red chili powder, garam masala, cumin powder, coriander powder, baking soda, and salt.
5. Gradually add water to the dry ingredients while stirring until you achieve a smooth batter with a consistency similar to pancake batter. It should coat the back of a spoon.
Frying the Cauliflower:
6. Heat vegetable oil in a deep frying pan or a kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
7. Dip each marinated cauliflower floret into the batter, ensuring it's well-coated, and gently place it into the hot oil. Fry in batches, being careful not to overcrowd the pan.
8. Fry the cauliflower until it turns golden brown and crispy, about 4-5 minutes per batch. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
Tempering (Optional):
9. In a separate pan, heat 1 tablespoon of oil. Add the mustard seeds and let them splutter.
10. Add the curry leaves and slit green chilies. Sauté for a minute or until fragrant.
Coating the Fried Cauliflower:
11. If you prepared the tempering, pour it over the fried cauliflower to add extra flavor.
12. Toss the fried cauliflower gently to coat it with the tempering or serve the cauliflower and tempering separately.
Serving:
13. Serve Gobi 65 hot as a snack or appetizer with green chutney or tomato ketchup.
Enjoy your homemade crispy and spicy Gobi 65! It's a delightful treat that's sure to please your taste buds.