Gobi 65 | Chilli Cauliflower | Crispy Cauliflower Fry (VIDEO)
Mushroom Biryani
January 17, 2018
Poha/Flattened Rice/Aval/Beaten Rice
January 18, 2018
Cauliflower is my all-time favourite vegetable. We can make many dishes using this. Gobi 65 is one of the famous veg starters from Indo-Chinese cuisine. You cannot stop eating this crunchy and tasty cauliflower fry. Chilli cauliflower is known as Gobi 65. Gobi is cauliflower in Hindi, but we still call it as Gobi in all the places in South India. Indo-Chinese recipes are super delicious, and I can eat Chinese food any day. I have shared many Indo-Chinese recipes on my page.
I always enjoy eating Gobi 65 on the roadside in my hometown Coimbatore. We get a plate for just Rs.50 and it is worth trying. I remember eating this in our park where they have so many other varieties too like Masala poori, Roadside Kalan, Bhel Poori, Pani Poori, etc. Eating chilli cauliflower on the roadside will always be there on my to-do list when I go to India.
Gobi 65 is a very simple process. Blanching the cauliflower in hot water for a few seconds then it is coated with cornflour, plain flour, rice flour, spice powders, ginger garlic paste, salt then deep fried in the oil for crispy and crunchy gobi 65.
Points to remember:
Florets Size:
The size of the florets is important. Keep it medium size as it is easy to cook well.
Blanching:
Blanching is very important in this recipe. It helps to remove unnoticed worms or insects and also it helps to speed up the cooking process. Do not leave the florets for a longer time in the hot water.
Kashmiri Chilli Powder:
Adding Kashmiri chilli powder helps to get natural colour for the dish. If you use other chilli powder, then you won’t be able to achieve this natural colour.
Oil Frying:
Deep frying helps to get crispy cauliflower. If you do shallow fry, baking or air frying then you won’t be able to achieve the taste.
Marination:
You can allow the marination to sit for 10 to 15 minutes before frying so the masala will get penetrate well inside the florets.
Here is the step by step process for Gobi 65:
Wash, clean and cut cauliflower into florets. Take some water in a pan, add some salt,
½ tsp turmeric and allow it to boil. Now put the cauliflower in the hot water and allow it to sit for 2 minutes.
This process is blanching. We are not cooking the cauliflower but just preparing them for quick cooking. Now remove the cauliflower from hot water and take them in a bowl.
Now mix 1/2 cup cornflour, 1/4 cup plain flour
Then 1 tbsp rice flour, 2 tbsp chilli powder
Salt to taste, 1 tsp garam masala
1 tbsp ginger garlic paste and coat everything well.
Now add water little by little to make a thick coating (do not add too much water). Allow it to marinate for 10 to 15 mins or just go ahead and start frying the florets.
Take some oil in a pan, add marinated cauliflower one by one in the medium hot oil.
Fry them for 2 to 3 minutes or till they are crispy. Add some curry leaves and fry them together. Drain the cauliflower once it is cooked well.
Serve as a starter or with Pulao.
Cauliflower is blanched and coated with chilli powder, garam masala, ginger garlic paste, corn flour, plain flour, rice flour and deep fried in the oil to make a crispy chilli cauliflower.
Ingredients
- Cauliflower - 500 gms
- Corn Flour - 1/2 cup
- Plain Flour - 1/4 cup
- Rice Flour - 1 tbsp
- Chilli Powder - 2 tbsp
- Turmeric - 1/2 tsp
- Garam Masala - 1 tsp
- Curry Leaves - Handful
- Ginger Garlic Paste - 1 tbsp
- Oil for frying
- Salt, to taste
Method
- Wash, clean and cut cauliflower into florets.
- Take some water in a pan, add some salt, ½ tsp turmeric and allow it to boil.
- Now put the cauliflower in the hot water and allow it to sit for 2 minutes.
- This process is blanching. We are not cooking the cauliflower but just preparing them for quick cooking.
- Now remove the cauliflower from hot water and take them in a bowl.
- Mix all the ingredients except oil and curry leaves.
- Then mix everything well to coat the cauliflower.
- Now add water little by little to make a thick coating.
- Allow it to marinate for 10 to 15 mins or just go ahead and start frying the florets.
- Take some oil in a pan, add marinated cauliflower one by one in the medium hot oil.
- Fry them for 2 to 3 minutes or till they are crispy.
- Add some curry leaves and fry them together.
- Drain the cauliflower once it is cooked well.
- Serve it with Fried Rice, Pulao or as a starter.
Notes
1. Cut cauliflower into medium size.
2. Do not add too much water while mixing the flour and cauliflower.
3. Don't skip the first process(blanching), it helps to cook cauliflower fast.
4. Fry the cauliflower on medium heat.
5. Adding curry leaves is optional but it gives very good flavour and taste.
6. You can also add green chillies while frying curry leaves.
