GOBI 65 RECIPE | CAULIFLOWER RECIPES

     Gobi 65 is Aj’s most favourite in this whole universe.Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way. I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste. I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry,korma or in biryani. May be because of that I got bored of this veggie and I wont even touch this veggie.

    

 

Ingredients

Cauliflower	1 medium
Corn flour	4 tblsp,heaped
Thick curd	2 tblsp
Cooking soda or Baking powder	a  pinch
Salt	As needed
Red chilli powder	1 – 2 tsp
Ginger garlic paste	1/2 tsp
Curry leaves	A sprig

 

Method

1. Separate the cauliflower into small florets, boil water with salt and keep the florets inside this water covered until it is parboiled. Drain water completely.     2. Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste. Heat kadai with oil enough to deep fry.     3. Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy hot!

Serve with lemon wedges and chaat masala sprinkled over. Enjoy hot!

Notes

Parboiling is optional but it ensures the outer layer coats well,otherwise while deep frying the cauliflower and outer layer may separate. I don’t add ginger garlic paste some times, still we love it. Do not add cooking soda more.

Happy to send in my entries to Priya of Easy 'N' Tasty recipes event - CWS event, this month with Mung beans.

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