Gobi 65 – Cauliflower 65

Gobi 65 is Chotu’s favourite. Anytime we go to a restaurant he would ask for this. Have tried making this at home many times but could not convince him. He loved the restaurant style ones.. Then I realised that he was attracted by the red colour and here is the recipe – WITHOUT any artificial colors though. He loved it!!  Am sure your kids would like this too… This Onion Pakoda is always a hit at home too.

Here is the video..

Now to the recipe…

Gobi 65 Ingredients:

• Cauliflower florets – 20 to 25
• Maida – 2 tbsp
• Corn Flour – 1.5 tbsp
• Rice Flour – 1 tbsp
• Thick Curd – 1 tbsp ( I used greek yogurt)
• Ginger Garlic paste – 1 tsp
• Kashmiri Mirch powder ( Chilli powder) – 1 tsp
• Garam Masala – 1/2 tsp
• Salt – as needed
• Oil – to deep fry
• Curry leaves – 1 sprig

Method:

• Cut cauliflower into medium size florets. Boil in water with salt and turmeric powder. It has to be half cooked only. Drain water and keep it aside. Meanwhile mix all the flours, curd, chilli powder, garam masala, salt, curd & ginger garlic and make it into a paste.

• Dip and fry the florets in hot oil until they are golden brown. Drain in a paper towel. Finally fry a sprig of curry leaves in the same oil and garnish.

Gobi 65 ready.

Serve hot.

Tips:

1. Make sure to parboil the cauliflower florets, so that the batter coats well with it.
2. I have not used any food color. Kashmiri Mirch powder has compensated to the food color.

– By Sundari Nathan