Cauliflower 65 | Dry Gobi 65
South Indian Gobi 65 is a flavourful cauliflower snack with a crispy besan-rice flour coating, spicy marination and bright curry leaf aroma. Try this easy Cauliflower 65 recipe for tea-time, parties, or as a tasty side with rice dishes.
Ingredients
- 1 large Cauliflower separate the florets into bite sized pieces
- Oil for deep frying
- 4 tablespoon Corn Flour
- 3 tablespoon Rice Flour
- 2 teaspoon Besan/Gram Flour
- 2 tablespoon Kashmiri Red Chilli Powder adjust for colour and spice
- Salt to taste
- 1 tablespoon Ginger Garlic Paste
- 2 tablespoon Thick Curd / Yogurt
- 1 teaspoon Lemon Juice
- Curry Leaves a handful, for garnish
Instructions
- Add cauliflower florets to a bowl. Soak them in boiling hot water, salt and turmeric powder. Set aside for 15 minutes.
- To another bowl, add cornflour, besan flour (gram flour), rice flour, salt, Kashmiri red chilli powder, ginger garlic paste, thick yogurt, lemon juice. Mix well.
- Remove the cauliflower florets from the bowl of hot water and add the florets to the bowl of masala mixture.
- Gently mix the cauliflower florets with the masala paste and make sure the florets are well coated.
- Let the marinated cauliflower rest for 20 minutes.
- Heat the oil on a medium flame. Once the oil gets hot enough to fry, add the cauliflower florets in small batches and fry them until they turn golden brown.
- Once all cauliflower florets are fried, fry some curry leaves and add them hot to the cauliflower 65. This gives a nice texture, crunch and flavour.
- Serve the cauliflower 65 as a starter, snack or as a side dish for rice variteties.
Notes
Adjust rice flour, salt, Kashmiri Chilli Powder according to your need.
If the batter is runny, add more flour.
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