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Home » Spicy appetizer recipes

Cauliflower 65

Updated: June 24, 2021 / Posted: May 22, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Cauliflower 65 dry restaurant-style recipe yields, evenly coated, crisp and cauliflower florets inside were very soft and juicy. These are perfect spicier bombs that are the perfect starters or perfect game day snack.

Cauliflower 65 dry restaurant style

The winter made me gain a 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.

cauliflower 65 dry recipe is very simple but tastes like the one which you have tasted in your favorite restaurant.

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.

Wash and clean the cauliflower florets and drain it completely

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.

Mix all the ingredients in the bowl except the cooking oil.

3. Serve Gobi / Cauliflower 65 tomato ketchup.

Cauliflower 65 dry restaurant style

Serving Suggestions:
Serve Cauliflower 65 dry as the appetizer or as the tea time snack or as a side dish for Indo-Chinese recipes.

Cauliflower 65 dry restaurant style

Cauliflower 65

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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 305kcal

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

Calories: 305kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 640mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 1mg
Course Snack / Appetizer
Cuisine Indian
Keyword Cauliflower 65
Author Sujatha Muralidhar

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Comments

  1. Shanavi

    May 22, 2013 at 1:10 pm

    o god, this will be perfect to go with fried rice, looks crispy and yummy

    Reply
  2. Niru

    June 08, 2013 at 12:20 am

    I simply love it...looks delicious...

    Reply
  3. CookingforBello

    March 18, 2016 at 4:09 pm

    Always looking for amazing vegetable forward recipes and super excited to have found this one! Thank you for sharing.

    Reply
    • Sujatha Muralidhar

      March 18, 2016 at 10:29 pm

      Veggies are always awesome and Very happy you liked this recipe!!

      Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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