Gobi (Cauliflower) 65 is a popular street food in South India. I've read various interesting stories on the reason for the addition of the number 65 to the dish, but am not sure if any of them is true. Most street vendors add red food color to achieve the bright red color that the dish is associated with and serve it hot in paper plates or newspaper squares.
What you need:
Cauliflower - 1 small , separated into medium sized florets
Oil - for deep frying
For the batter:
Corn flour - 1/2 cup
All purpose flour - 1/3 cup
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Tandoori masala - 1 tsp
Kashmiri chilli powder - 1 tsp
Coriander
Curry leaves
Salt
Water
For tempering:
Oil - 1 tbsp
Green chillies - 2 or 3, slit lengthwise into two
Curry leaves - a handful
Take the cauliflower in a large pan. Pour boiling water over it. Add a pinch of turmeric powder and a pinch of salt, cover and let it stand for 5 minutes. Drain off all the water and keep aside.
Mix all the ingredients for the batter into a smooth, slightly thick batter. Add in the cauliflower florets and mix well to coat all the florets with the batter evenly.
Heat oil for deep frying in a pan. Add the florets, a few at a time and fry until reddish brown. Remove on to a kitchen towel. When all the florets have been fried, fry them again in hot oil in batches, to give them an additional crispiness. Set aside.
Heat the oil for tempering. Add slit green chillies and curry leaves to it and saute over a low flame until the chillies just start to brown. Add in the fried cauliflower and mix well.
Serve with ketchup or a little bit of chaat masala sprinkled on top.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
What you need:
Cauliflower - 1 small , separated into medium sized florets
Oil - for deep frying
For the batter:
Corn flour - 1/2 cup
All purpose flour - 1/3 cup
Rice flour - 1/3 cup
Ginger garlic paste - 1 tsp
Tandoori masala - 1 tsp
Kashmiri chilli powder - 1 tsp
Coriander
Curry leaves
Salt
Water
For tempering:
Oil - 1 tbsp
Green chillies - 2 or 3, slit lengthwise into two
Curry leaves - a handful
Take the cauliflower in a large pan. Pour boiling water over it. Add a pinch of turmeric powder and a pinch of salt, cover and let it stand for 5 minutes. Drain off all the water and keep aside.
Mix all the ingredients for the batter into a smooth, slightly thick batter. Add in the cauliflower florets and mix well to coat all the florets with the batter evenly.
Heat oil for deep frying in a pan. Add the florets, a few at a time and fry until reddish brown. Remove on to a kitchen towel. When all the florets have been fried, fry them again in hot oil in batches, to give them an additional crispiness. Set aside.
Heat the oil for tempering. Add slit green chillies and curry leaves to it and saute over a low flame until the chillies just start to brown. Add in the fried cauliflower and mix well.
Serve with ketchup or a little bit of chaat masala sprinkled on top.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
6 comments:
Wow those fries surely turned out super crispy!..very nice one jayashree.
Omg, those crispy gobi 65 are very inviting. Hard to resist, feel like finishing that plate.
Interesting theory for the origin of the name. Love these cuties any time.
Gobhi 65 is a very popular dish , can’t believe I have yet to try it , yours looks nice and colourful and I am tempting to try it.
Perfect with a cup of hot coffee.. Looks delicious
So crispy and tasty gobi 65. Love the beautiful color.
Post a Comment