Ingredients:-:- cauliflower corn flour Red chilli powder turmeric powder coriander powder garam masala food colour salt oil lemon …
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Gobi 65 Recipe: Street Style गोबी 65 नुस्खा
Gobi 65, a popular street food dish from South India, is loved for its crispy texture and spicy flavors. This vegetarian version of the classic chicken 65 is made with cauliflower, making it a perfect snack or appetizer that’s sure to impress your guests. Let’s dive into this easy recipe that brings the delightful taste of the streets to your home!
Ingredients
For the Cauliflower:
- 1 medium-sized cauliflower (cut into bite-sized florets)
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- 1/4 cup cornflour
- 2-3 tablespoons ginger-garlic paste
- 1-2 teaspoons red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1-2 green chilies (finely chopped)
- Salt to taste
- Water (as needed)
- Oil (for deep-frying)
For Garnishing:
- Fresh coriander leaves (chopped)
- Lemon wedges
- Sliced onions
Method
Preparing the Cauliflower
- Blanch the Cauliflower: Boil water in a large pot, add salt, and then add the cauliflower florets. Blanch for about 2-3 minutes, then drain and rinse under cold water. This helps retain the crunchiness.
Making the Batter
- Combine Dry Ingredients: In a large mixing bowl, combine besan, rice flour, cornflour, red chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well.
- Add Wet Ingredients: Add the ginger-garlic paste and chopped green chilies. Gradually add water to form a thick batter that can coat the cauliflower well. Ensure there are no lumps.
Coating the Cauliflower
- Coat the Florets: Add the blanched cauliflower to the batter, making sure each piece is well-coated.
Frying the Cauliflower
- Heat the Oil: In a deep pan or Kadai, heat oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Fry in Batches: Carefully add the coated cauliflower to the hot oil. Don’t overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Serving
- Plate and Garnish: Serve Gobi 65 hot, garnished with fresh coriander leaves, lemon wedges, and sliced onions for a vibrant touch.
Tips for Perfect Gobi 65
- Adjust the Spiciness: You can modify the amount of chili powder and green chilies based on your spice tolerance.
- Textures Matter: For extra crunch, consider double-frying the cauliflower.
- Additions: For a twist, add some kasuri methi (dried fenugreek leaves) or a pinch of ajwain (carom seeds) to the batter for added flavor.
Conclusion
Gobi 65 is a delicious and easy-to-make dish that captures the essence of street food. Whether enjoyed as a snack, appetizer, or even a party dish, it never fails to satisfy the taste buds. So, gear up and try this simple recipe that transforms humble cauliflower into a culinary delight! Enjoy your homemade Gobi 65 with friends and family, and relish the explosion of flavors that will surely have everyone asking for seconds. Happy cooking!
