Restaurant Style Gobi 65 Recipe | Crispy Cauliflower Starter | Veg Snacks Recipes | Street Food

#gobi65recipe #cauliflower65 #TeaTimeSnack #gobhi
GOBI 65 RECIPE
INGREDIENTS:
CAULIFLOWER FLORETS- 500 gems
GINGER GARLIC PASTE - 1 Tbsp.
RICE FLOUR - 1/2 CUP
CORN FLOUR - 1/2 CUP
KASHMIRI RED CHILLI POWDER - 1 TSP (As per taste)
GARAM MASALA - 1/4 TSP
CUMIN POWDER - 1/2 TSP
BLACK PEPPER POWDER - 1/2 TSP (FRESHLY CRUSHED)
CURRY LEAVES - 10-15 NOS. (CHOPPED)
SALT - AS PER TASTE
CURD - 3 TBSP (BEATEN)
WATER - AS REQUIRED (ADDED GRADUALLY)
HOT OIL - 1 TBSP
Tempering:
OIL - 1 TBSP
GARLIC - 1 TBSP (CHOPPED)
GREEN CHILLI - 3-4 NOS. (SLICED)
CURRY LEAVES - 15-20 NOS.
PROCESS:
Start by cutting the cauliflower into bite-sized florets and transfer them to a large bowl. Rinse them thoroughly with water and a generous pinch of salt. Then discard the rinse water and keep it aside
Next, prepare the batter: In a large bowl, combine rice flour, corn flour, whole spices, salt, ginger-garlic paste, curry leaves, and yogurt. Mix well with a whisk, then gradually add water to form a smooth, semi-thin batter. Stir in the hot oil and mix again. The batter should be thick enough to coat the cauliflower without dripping, but not too thick or not too thin.
Coat the cauliflower florets in the batter, making sure they’re well-covered.
Heat oil in a pan over High heat. Fry the coated cauliflower for about a minute, stir and fry for another 1-2 minutes until crispy and golden. Remove the florets and set them aside.
For the final step, heat oil in a separate pan over high heat. Once hot, add garlic, green chilies, and curry leaves. Stir-fry for a minute, then toss in the fried cauliflower and mix well.
Your crispy, Gobi 65 is ready to enjoy!
CREDITS:
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Artist: Benjamin Tissot
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