My family loves this Gobi 65. Whenever we go to a restaurant this we always order first as a starter. I was trying to make this at home for a long time and now I made it :-) It was very crispy and yummy as like restaurant. This will go well with sambar rice and other varieties too. Enjoy this crispy cauliflower fry at home :-)
INGREDIENTS:
Cauliflower florets - 15 to 20 nos
Rice flour - 4 tsp
Thick curd - 2 to 3 tsp
Ginger garlic paste - 1/4 tsp
Red food color - 3 to 5 drops
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Salt - as needed
Oil - for frying
HOW TO MAKE:
Separate the cauliflower into small florets. Boil water and keep the florets inside the water. Let the whole florets get inside and keep it for 10 mins. Cauliflower need not to be cooked.
In a bowl mix all the ingredients and make a fine paste. Add little water if needed.
Drain the water from the cauliflower and mix with the paste. Let all the florets get coat well.
Heat oil in a kadai and drop the mixed florets one by one. Fry until turn into golden brown and crispy.
Drain the fried florets in paper towel. Enjoy crispy and hot Gobi 65 :-)
TIPS:
Cauliflower need not to be cooked. Let it be in boiled water for 10 to 15 mins. Parboiled also fine but I do not prefer anyway when it fried it will get cooked.
The should be be thick not watery.
Soda is an optional and I just add a pinch for extra crispness.
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