Gobhi 65

Gobi 65 (also spelled Gobhi 65) is a popular crispy, spicy South Indian vegetarian appetizer made with cauliflower florets. It's a vegetarian twist on the classic Chicken 65, perfect as a snack or starter.

Ingredients (Serves 3-4)

For the Cauliflower:

• 1 medium cauliflower (about 400-500g), cut into medium-sized florets (around 3-4 cups)

For Blanching:

• Hot water

• ½ tsp salt

• Optional: a pinch of turmeric

For the Batter/Marinade:

• ¼ cup all-purpose flour (maida)

• ¼ cup cornflour (cornstarch)

• ¼ cup rice flour (for extra crispiness)

• 2-3 tbsp thick curd/yogurt (or vinegar/lemon juice for tang)

• 1-2 tsp ginger-garlic paste

• 1-2 tsp red chili powder (adjust for spice)

• ½ tsp garam masala

• ½ tsp coriander powder

• ¼ tsp turmeric powder

• Salt to taste

• A few chopped curry leaves

• Optional: 1 tsp Kashmiri red chili powder for color, a pinch of baking soda for fluffiness

• Water as needed to make a thick batter

For Tempering/Garnish (Restaurant-style):

• 2-3 tbsp oil

• 1 sprig curry leaves

• 3-4 green chilies, slit

• 4-5 garlic cloves, finely chopped

• Optional: 1-2 tbsp yogurt, chopped coriander leaves, lemon juice

• Oil for deep frying

Step-by-Step Preparation

1. Clean and Blanch the Cauliflower:
   Cut the cauliflower into bite-sized florets. Rinse well. Boil water with salt (and optional turmeric), add florets, and blanch for 3-5 minutes (or soak in hot salted water for 15-20 minutes). Drain thoroughly and pat dry to remove excess moisture—this prevents oil splatter and ensures crispiness.

2. Prepare the Batter:
   In a bowl, mix all-purpose flour, cornflour, rice flour, ginger-garlic paste, red chili powder, garam masala, coriander powder, turmeric, salt, curd, and chopped curry leaves. Add water gradually to make a thick, coating batter (it should stick to the florets without dripping too much). Taste and adjust spices.

3. Marinate:
   Add the blanched florets to the batter. Mix well to coat evenly. Let it marinate for 20-30 minutes (optional but recommended for better flavor).

4. Deep Fry:
   Heat oil in a deep pan over medium heat. Drop coated florets in batches (don't overcrowd). Fry until golden and crispy (about 4-6 minutes per batch), turning occasionally. For extra crispiness, double-fry: fry once until light golden, rest for a few minutes, then fry again on higher heat. Drain on paper towels.

5. Tempering (for authentic restaurant flavor):
   In a separate pan, heat 2 tbsp oil. Add curry leaves, slit green chilies, and chopped garlic. Fry until aromatic and crisp. Add a splash of yogurt (or lemon juice) if desired—it will sizzle and coat nicely. Toss in the fried cauliflower quickly for 1-2 minutes. Garnish with chopped coriander.

Serve hot with lemon wedges, onion slices, or dips like mint chutney, ketchup, or schezwan sauce!

Tips for Perfect Gobi 65

• Use thick batter for crisp coating.

• Adjust chili for mild/spicy preference.

• For a healthier version: Air-fry or bake at 200°C (400°F) for 20-25 minutes, flipping halfway.

• Eat fresh for maximum crunch!

Enjoy your homemade Gobi 65!