Gobhi 65 | CRISPY CAULIFLOWER FRY

Name: Gobhi 65 | CRISPY CAULIFLOWER FRY
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Cauliflower; 1/2 tsp salt; 1/2 tsp turmeric powder; 1/4 cup water; 2 tbsp all-purpose flour; 1 tbsp rice flour; 1 tbsp corn flour; 1 tsp Kashmiri chilli powder; 3/4 tsp salt (as needed); 1 tsp ginger garlic paste; 1/4 cup water (as needed); 1/2 tsp lemon juice; As Required Oil to deep fry

Smruti Rana @smrutiskitchen

Vadodra

#Win
#Week7
#Jan
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Gobhi 65 is a South Indian street food recipe prepared with Cauliflower, a vegetarian counterpart for Chicken 65. Serve this simple yet delicious snack with tomato ketchup as an evening snack or a vegetarian starter for a party meal.

Smruti Rana @smrutiskitchen

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Ingredients

15 min

2 servings

1Cauliflower
1/2 tspsalt
1/2 tspturmeric powder
1/4 cupwater
2 tbspall-purpose flour
1 tbsprice flour
1 tbspcorn flour
1 tspKashmiri chilli powder
3/4 tspsalt (as needed)
1 tspginger garlic paste
1/4 cupwater (as needed)
1/2 tsplemon juice
As RequiredOil to deep fry

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Steps

15 min

1

Cut the florets of the cauliflower into medium bite-sized pieces.
Wash the pieces thoroughly to remove the chemical sediments.
Take cleaned cauliflower in a cooking pan and add a quarter cup of water.
Add some salt and turmeric powder, and mix well.
Cover with a lid and cook on medium heat for only just five minutes.
In five minutes, the cauliflower will be 3/4 cooked.
Switch off and strain the excess water if any and keep it aside.
2

How to make the 65 batter masala:--
In another mixing bowl, add all-purpose flour.
Also some rice flour and corn flour.
Add chili powder (optional for color).
Also, add salt and some crushed ginger garlic paste.
Add a few lemon drops and mix all the ingredients well.
3

Gradually add water(do not pour - add in tbsp) and combine the items.
Make a thick masala paste with a consistency thicker than the batter.
Now add the half-boiled cauliflower pieces without water.
4

Mix the pieces properly to make the masala stick well for each floret.
Meanwhile, heat the oil to a deep-frying temperature. You can check with one piece and if it comes up without burning that is the right temperature.
5

Add the marinated pieces separately one by one and deep fry.
Keep the heat in a medium setting and fry all the pieces without crowding.
Stir in between and fry until crispy gold brown color.
Drain the pieces from the oil and keep them in kitchen tissue to remove the excess oil if any.
6

Serve cauliflower 65 hot with crispy fried curry leaves.