Sunday 13 November 2016

Gobi 65

Gobi is a very famous vegetable in winter season. We usually prepare pakora and tea during winter time. Now winter is around the corner and I thought why not try something different rather than pakora. So today I tried Gobi 65. I prepared it as dry and did not roast in any kind of sauce.

Gobi 65 is a very popular dish and perfect dish for evening snack and  dinner or lunch as well as any small get together. I tried a very simple and easy version. It's easy and quick to prepare and serve within few minutes,


1 plate cauliflower florets
10 curry leaves
4 to 5 green chili
1 tablespoon white teel
1 tablespoon gram flour
1 tablespoon all purpose flour
2 tablespoon cornflour powder
1 teaspoon ginger & garlic paste
1 teaspoon chopped ginger & garlic
1 tablespoon chopped curry leaves
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon red chili
1 teaspoon kashmiri mirch powder
1 teaspoon dry mango powder
1 teaspoon cumin powder
1 teaspoon vegetable masala powder
1 teaspoon chaat masala powder
Oil for deep frying


Take 2 cups of water and add 1 pinch salt and turmeric powder, add cauliflower and boil it for 3 to 4 min on medium flame.

Remove the cauliflower from hot water and keep aside for cool.

Marinate cauliflower with gram flour, all purpose flour, cornflour powder, salt, turmeric powder, vegetable masala powder, white teel, chopped ginger & garlic, ginger & garlic paste, chopped curry leaves, dry mango powder, red chili powder, kashmiri mirch powder and cumin powder.

Heat sufficient oil in medium sized pan and deep fry the marinated cauliflower,

Fry it till light brown and remove it from the heated oil and keep it on the kitchen towel paper.

Once cauliflower is cold, fry it again for 2 min on the heated oil and add green chili and curry leaves while it is frying. This process of frying again is called "double frying" and it makes the vegetables really very crispy.

Remove it from the heated oil, sprinkle some chat masala and serve hot.

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