Gobi 65 or Cauliflower 65 is a spicy and tasty Indian Appetizer recipe. It's such a delicious and mouth-watering recipe that goes great as a starter in Parties. This is one of my favorite Gobi recipes. The spicy taste, the punch of lemon and that Curry Leaves taste. It's all so good.
Hey friends! Happy weekend friends. So, today, I was in the mood for something spicy. Have you ever tried something which is so spicy that you really crave for more of it, even if you have tears rolling down your eyes! Well, I certainly do and this is one of those recipes. It's extremely spicy but is so flavorful. One thing is for certain, this Gobi 65 is surely a recipe for everyone who loves spicy food. Even if you reduce the amount of Chili while making it, you won't find it that interesting and exciting.
Gobi 65 is one of those special Party Appetizers which sets the tone of the party. This spicy appetizer will boost your appetite and acts as the perfect starter to any Indian Meal. Be it for a party at home or you have some guests at home and you need something quickly or you're just hosting a party for friends and family and you need a spicy and elegant starter, you should definitely try this Gobi 65 recipe. It is simply superb! So so so good.
Also, Gobi is something that I think everyone eats. I don't think people go crazy about it like Paneer or Chicken, but its something we all consume on a regular basis. The best thing about this recipe is that its the same Gobi but in a totally different taste and flavor, and this is what makes it so interesting to taste and people love it so much.
Let's learn how to make this Gobi 65
So making this Gobi 65 is really easy. There are 2 basic steps involved.
The first step is to boil and partially cook the Gobi. So, we need to cut the Gobi into small florets and boil it for 2-3 minutes. Then we need to strain the water and cool it down to room temperature.
For the Batter, we combine Cornflour with Maida, Chaat Masala, Ginger Garlic Paste, Kali Mirch Powder, Lal Mirch Powder, Garam Masala Powder, Haldi Powder, Salt, and Curry Leaves. We need to combine everything with some refined oil and some water to make a not too thick and not too thin batter.
Finally, we will dip the Gobi or Cauliflower in it and coat well and deep fry it in hot oil. After they are done, we need to take it out in a tissue paper lined plate so as to soak out the excess oil.
Next for the sauce, we will add some dried Red Chilis, Mustard Seeds, Cumin Seeds, Green Chilis, Garlic Cloves and Curry leaves in the same Pan.
Next, we will add the Tomato Puree and the Leftover Marinade. We will cook it until combined and then we are done.
All we need to do is season it with salt and pepper and de-glaze the Pan with some water.
As the water begins to boil, we will add the Fried Cauliflower or Gobi Florets and toss it well with the sauce. Once it's all mixed, we will serve this Gobi 65.
For the Garnish, we will add some more Curry leaves and some Lemon Juice.
And that's done! Isn't it just the easiest ever Appetizer recipe.
Other Cauliflower recipes
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Gobi 65
Equipment
- Frying Pan
Ingredients
For the Batter
- 250 gm Gobi or cauiflower (cut into florets)
- 3 Tbsp Cornflour
- 1 Cup Maida
- 3-4 Tbsp Ginger Garlic Paste
- 3-4 Tbsp Chaat Masala
- 1 cup Refined Oil for deep frying
- 1 Tbsp Lal Mirch Powder
- 1 Tbsp Kali Mirch Powder
- 1 Tsp Garam Masala Powder
- ¼ Tsp Haldi Powder
- 1 Tsp Salt
- 10-12 pieces Curry Leaves
- 2 Tbsp Refined Oil
- ¼ cup Water
For the sauce
- 3-4 Dried Red Chilis
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 5-6 cloves Garlic
- 3-4 broken Green Chilis
- 10-12 whole Curry Leaves
- 2 medium sized Tomato blend into puree
- 1 Tsp Lal Mirch Powder
- 1 Tsp Garam Masala Powder
- 1 Tsp Salt
- 1 Tsp Kali Mirch Powder
- ½ cup Water
For Garnish
- 5-6 whole Curry Leaves
- ½ whole Lemon Juice
Instructions
- Cut the cauliflower/ gobi into florets and boil it in water for 2-3 minutes. Strain the water and cool it down.
- Combine all the Batter ingredients and make the batter. Coat the Cauliflower in it.
- Deep fry the Cauliflower in hot oil until crispy and take out on a tissue paper lined plate.
- In the same Pan add the Dried Red Chilis, Mustard Seeds, Cumin Seeds, Garlic Cloves, Green Chilis, and Curry Leaves. As it begins to sizzle add the Tomato Puree and the leftover marinade.Add some Lal Mirch Powder and Garam Masala Powder and mix well.Season with salt and pepper.Add some water and de-glaze the Pan.Once it begins to boil, add the Cauliflower.
- Serve this Gobhi 65 hot. Garnish with curry leaves and lemon juice and serve!