Gobi 65
Gobi 65 is a spicy and tasty appetizer recipe. Its served as a pre-meal and is extremely flavorful.
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!