Name: Gobi 65 recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 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

ABOUT Gobi 65 RECIPE

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.

Ingredients Serving: 6

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

Instructions

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.
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.
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.)
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.
When all are fried, serve them with dip of your choice or as a side to fried rice/jeera rice, etc.

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