Gobi 65 Recipe: Spicy Cauliflower Delight In Simple Steps

The culinary journey through Indian cuisine often leads to the discovery of vibrant and flavorful dishes, and Gobi 65 stands as a testament to the country's rich food culture. Known for its spicy, deep-fried goodness, Gobi 65 transforms the humble cauliflower into an irresistible snack or side dish. Here, we'll walk through how to create this spicy cauliflower delight in simple steps, ensuring that even those new to Indian cooking can enjoy this beloved treat.

What is Gobi 65?

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Gobi%2065%20Indian%20Cuisine" alt="Gobi 65 Indian Cuisine"> </div>

Gobi 65 is an appetizer popular in South Indian cuisine, particularly in regions like Chennai and Andhra Pradesh. This dish gets its name from the number 65, referring to a legend that it was the 65th item on a restaurant menu in India. 🌶️ It's a crisp, spicy, and tangy dish where cauliflower florets are marinated, deep-fried, and then tossed in a flavorful sauce.

Ingredients

Here are the key ingredients you'll need:

• Cauliflower: 1 medium head, cut into florets
• Marinade:
  • Curd or yogurt
  • All-purpose flour (maida)
  • Corn flour
  • Rice flour (optional)
  • Ginger-garlic paste
  • Red chili powder
  • Turmeric powder
  • Garam masala
  • Salt to taste
• For frying: Oil
• For the sauce:
  • Dried red chilies
  • Curry leaves
  • Green chilies
  • Garlic
  • Soy sauce
  • Tomato ketchup
  • Red chili sauce (optional for extra heat)
• Garnish: Spring onions and coriander leaves

The Preparation Process

Step 1: Prepare the Cauliflower

• Start by washing the cauliflower florets thoroughly. 💦 Make sure they are dry to ensure the marinade sticks well.

Step 2: Make the Marinade

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• In a bowl, mix together:
  • 1/2 cup yogurt
  • 1/2 cup all-purpose flour
  • 1/4 cup corn flour
  • 2 tablespoons rice flour (for extra crispiness)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
• Add the cauliflower florets to this mix and let them marinate for at least 30 minutes. 🔑

<p class="pro-note">🍽️ Note: The marination time can be increased for deeper flavor, even up to 2 hours.</p>

Step 3: Frying the Gobi

• Heat oil in a deep fryer or heavy-bottomed pan. The oil should be hot enough to sizzle when you drop a piece of cauliflower into it. 🌡️

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• Fry the marinated cauliflower florets in small batches. Fry until they are golden brown and crispy. 🍛
• Remove and place on a paper towel to drain excess oil.

<p class="pro-note">💡 Note: Frying in batches helps keep the oil temperature steady, ensuring uniform crispiness.</p>

Step 4: Making the Sauce

• In a pan, heat some oil and add:
  • Dried red chilies
  • Curry leaves
  • Sliced green chilies
  • Finely chopped garlic
• Stir-fry until aromatic, then add:

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• Soy sauce

• Tomato ketchup

• Red chili sauce if you want it spicier

• Cook for a couple of minutes until the sauce thickens slightly. 🌶️

Step 5: Tossing and Garnish

• Toss the fried cauliflower florets into the sauce, coating them evenly. 🌿
• Garnish with chopped spring onions and coriander leaves.

Serving Suggestions

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Gobi 65 can be served:

• As an appetizer or snack with mint chutney or tamarind sauce
• Alongside other Indian dishes for a complete meal
• As a side with biryani or fried rice

Variations and Tips

• Gluten-Free: Use chickpea flour instead of all-purpose flour for the batter.
• Healthier Version: Instead of deep frying, you can bake the florets at a high temperature until crispy, then coat them in the sauce.
• Add-ins: Some variations include bell peppers, onions, or even paneer for an extra layer of flavor.

<p class="pro-note">🔥 Note: Adjust the spice level to suit your taste; Gobi 65 is meant to be fiery, but you can always tone it down.</p>

Conclusion

Gobi 65 is more than just a dish; it's a celebration of flavors, textures, and the vibrant spirit of Indian cuisine. From its crunchy exterior to the tender cauliflower within, this recipe offers a delightful experience that can easily become a favorite at home gatherings or during festive occasions. With the right ingredients and a bit of patience, you can master this spicy cauliflower delight, bringing the essence of street-side Indian snacks right into your kitchen.

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>Is Gobi 65 vegan?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Yes, if you use plant-based yogurt or exclude the yogurt entirely from the marinade, Gobi 65 can be made vegan-friendly.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can I make Gobi 65 ahead of time?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>While it’s best served fresh to maintain its crispiness, you can fry the cauliflower florets in advance. Reheat in an oven and toss in the sauce just before serving.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What can I substitute for cauliflower?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>You can use paneer (Indian cottage cheese) or mushrooms for a variation known as Paneer 65 or Mushroom 65.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>How do I ensure the batter stays on the cauliflower?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Make sure the cauliflower florets are completely dry before marinating, and let them marinate for the right amount of time. The moisture from the cauliflower and the marination helps the batter stick.</p> </div> </div> </div> </div>