Cauliflower 65 dry restaurant style recipe yields, evenly coated, crisp and cauliflower florets inside were very soft and juicy. These are perfect spicier bombs are the perfect starters or perfect game day snack.
The winter made me gain few pounds extra, huh. But these do not make me worry. See I could see lush green outside, spring has started as my workouts too. Few more months remaining to get back into my shape. Again the winter comes plus another 8 pounds of weight, again climate becomes normal like my body.Life is a cycle Baby!!! But I can’t miss these wonders in between my ‘getting back to shape regime.
Coming back to this recipe, this Cauliflower 65 dry recipe is very simple but tastes like the one which you have tasted in your favorite restaurant. It is always been a tougher job to recreate something which you have tastes elsewhere. But very easy 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 Broccoli Salad, Cucumber Raitha, Dragon Fruit Salad.
How to make Gobi 65:
1. Wash and clean the cauliflower florets and drain it completely. Make florets into desired sizes. I wish to have it tiny florets.
2. Mix all the ingredients in the bowl except the cooking oil. Make sure the florets are completely covered with the flour mix. Drop the florets one by one in the hot oil for frying. Deep fry it in the oil until they turn crispy and also before they change its color.
3. 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.
Gobi 65- Restaurant style-Cauliflower Deep Fried
Ingredients
- 2 Cups Cauliflower florets
- 2 tbsp Cornstarch / Corn Flour
- 2 tbsp All Purpose Flour / Maida
- 1 tsp Red Chili Powder
- 1 tsp Ginger Garlic Paste
- 1 Egg
- 2 drops Orange Food Color
- 1/2 tsp Salt to taste
- 2 Cups Cooking Oil for frying
Instructions
- Wash and clean the cauliflower florets and drain it completely. Make florets into desired sizes. I wish to have it tiny florets.
- Mix all the ingredients in the bowl except the cooking oil.
- Serve Cauliflower/ Gobi 65 tomato ketchup.
- Coat each floret with the mixture.
- Heat cooking oil in the pan for frying.
- Add these florets to hot cooking oil.
- Deep fry them until they become crispy.
- Transfer Cauliflower 65 dry to the kitchen towel and Serve Gobi 65 hot.
Nutrition
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Shanavi
May 22, 2013 at 1:10 pmo god, this will be perfect to go with fried rice, looks crispy and yummy
Niru
June 8, 2013 at 12:20 amI simply love it…looks delicious…
CookingforBello
March 18, 2016 at 4:09 pmAlways looking for amazing vegetable forward recipes and super excited to have found this one! Thank you for sharing.
Sujatha Muralidhar
March 18, 2016 at 10:29 pmVeggies are always awesome and Very happy you liked this recipe!!