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Photo of Cauliflower 65 (Gobi 65) by Sindhu Murali at BetterButter
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Cauliflower 65 (Gobi 65)

Feb-22-2016
Sindhu Murali
15 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Cauliflower 65 (Gobi 65) RECIPE

Chennai's very own & favourite road side pakoda. Crunchy, spicy and tangy!!! bet no one can eat just one.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Tamil Nadu
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 3

  1. Cauliflower - 1 medium sized flowe
  2. Thick Curd - 1/4 cup
  3. Kashmiri Chilli Powder - 4 tsp
  4. Fennel/ Saunf Powder - 1/2 tsp
  5. Ginger garlic paste - 1/2 tsp
  6. Salt - to taste
  7. Rice Flour - 3 tbsp
  8. Garam Masala Powder - 1 tsp
  9. Oil - for deep frying

Instructions

  1. Clean & wash the cauliflower and cut into medium sized florets.
  2. Blanch the florets for 2 minutes and drain them completely. Pat dry with a kitchen towel. Heat oil in a kadai.
  3. Mix together, curd, ginger garlic paste, salt, chilli powder & fennel powder. You should be doing just before you want to fry the florets. Mixing it ahead will not work out.
  4. Add all of the curd mixture to the florets. Mix evenly so that all the florets are coated evenly. Now sprinkle the rice flour over this mixture and make sure that all the florets are coated evenly.
  5. Deep fry until crisp.

Reviews (17)  

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Gowri Rajasekaran
Aug-01-2018
Gowri Rajasekaran   Aug-01-2018

Jay sri
Mar-30-2018
Jay sri   Mar-30-2018

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