Cauliflower 65 dry restaurant-style recipe yields evenly coated, crisp, and cauliflower florets inside were very soft and juicy. These are perfect spicier bombs for the ideal starters or game-day snacks.
The winter made me gain a few pounds extra, huh? But these do not make me worry. I could see lush green outside, and Spring had started as my workouts, too. A few more months are remaining to get back into shape.
Again, the winter comes, plus another 8 pounds of weight; the climate becomes normal like my body. Life is a cycle, Baby!!! But I can't miss these wonders between my 'getting back to shape regime.
Coming back to this recipe, this Cauliflower 65 dry recipe is straightforward but tastes like the one you have tasted in your favorite restaurant.
It is always a more demanding job to recreate something which you have tastes elsewhere. But straightforward, like walking on the cake, if you know the exact recipe and tips to make it more enjoyable.
I loved to be served along with fresh salads like Spicy broccoli salad, cucumber raitha, and dragon fruit salad.
How to make Gobi 65:
Wash and clean the cauliflower florets and drain them thoroughly. Make florets into desired sizes. I wish to have tiny florets.
Mix all the ingredients in the bowl except the cooking oil. Make sure the florets are entirely covered with the flour mix.
Drop the florets one by one into the hot oil for frying. Deep fry it in the oil until it turns crispy and also before it changes its color.
Serve Gobi / Cauliflower 65 tomato ketchup.
Serving Suggestions:
Serve Cauliflower 65 dry as the appetizer or as the tea time snack or as a side dish for Indo-Chinese recipes.
Printable recipe card
Cauliflower 65
Ingredients
- 2 cups cauliflower florets
- 2 tablespoon all purpose flour / maida
- 2 tablespoon cornstarch / corn flour
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- 1 egg yolk
- 2 drops orange food color optional
- ½ teaspoon salt or as required
- 2-4 tablespoon water for combining
- 2 cups vegetable oil for frying
Instructions
- Cut cauliflower into small florets.
- In a mixing bowl, add cauliflower florets, all purpose flour, cornstarch, red chili powder, ginger-garlic paste, egg yolk, orange food color, and salt.
- Sprinkle little water at a time and combine well so that the florets are coated evenly with the other ingredients.
- Over medium heat, place a pan and add vegetable oil.
- When the oil is medium hot, add these florets one after the other but without crowding the pan.
- Flip occasionally and deep fry them until the crust becomes crispy.
- Transfer to the kitchen towel to remove the excess oil.
- And serve hot.
Nutrition
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Shanavi
o god, this will be perfect to go with fried rice, looks crispy and yummy
Niru
I simply love it...looks delicious...
CookingforBello
Always looking for amazing vegetable forward recipes and super excited to have found this one! Thank you for sharing.
Sujatha Muralidhar
Veggies are always awesome and Very happy you liked this recipe!!
Kathleen
These deep-fried cauliflower pieces are easy to make and packed with so much flavor. They are one fabulous appetizer.
Beth
I love this so much becuase it's the perfect game day food without all the coating and frying that makes regular party food so bad for you.
Amanda Wren-Grimwood
I love spicy cauliflower and this recipe was delicious. So easy and a good way to eat more veggies.
Luci Petlack
This was amazing! So crispy and flavorful.
Kushigalu
This simple and delicious cauliflower recipe to try. Thanks a lot for sharing.