Gobi 65 | How to make Gobi 65

By Swapna Sunil  |  4th May 2016  |  
1 review Rate It!
  • Gobi 65, How to make Gobi 65
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

273

1





About Gobi 65

Gobi 65 is a starter snack perfect for the winters. This 65 genre varieties are pretty famous dishes of indian cuisine and street side foods. It is a dry version without using any sauces like soya, tomato or vinegar. Kids love these type of finger foods more than anything, it can be made in a jiffy without any preparation.

Gobi 65 is an authentic dish which is perfect to serve on all occasions. The Gobi 65 is delicious and has an amazing aroma. Gobi 65 by Swapna Sunil will help you to prepare the perfect Gobi 65 in your kitchen at home. Gobi 65 needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Gobi 65. This makes it easy to learn how to make the delicious Gobi 65. In case you have any questions on how to make the Gobi 65 you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swapna Sunil. Gobi 65 will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Gobi 65

Ingredients to make Gobi 65

  • 1 large sized cauliflower
  • 1/3 cup corn flour
  • 1/4 cup all purpose flour/maida
  • 1/2 tsp pepper powder
  • Salt to taste
  • 1 tsp chilli powder
  • 1 tsp ginger-garlic paste
  • 1 tbsp lime juice
  • 1/2 tsp garam masala
  • 1/4 tsp red food color (optional)
  • Water as needed for batter
  • Oil to deep fry florets

How to make Gobi 65

  1. First separate the cauliflower florets, then wash and blanch them in hot water for a few mins. Now drain the water using a colander and set aside.
  2. In a bowl, add the all purpose flour, corn flour, pepper powder, chilli powder, salt, ginger-garlic paste, red food color, lime juice and mix well. Add enough water and make a lump free thick batter.
  3. Meanwhile start heating up the oil in a pan/kadai to fry the florets. Now dip the blanched florets one by one and deep fry or take the florets to a bowl and pour the batter on them, stir until its well coated without breaking any floret. Drop one by one into the oil. (I chose the second way.)
  4. Fry them on medium heat. Once they are crispy and fried, either you serve them instantly or deep fry a second time for extra crispiness.
  5. When all are fried, serve them with dip of your choice or as a side to fried rice/jeera rice, etc.

My Tip:

Fry the florets on medium heat. Do not over crowd the pan while frying.

Reviews for Gobi 65 (1)

Vijayalakshmi Upendraa year ago

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