Gobi 65 | Cauliflower 65 - Seduce Your Tastebuds...

There are quite a few dishes for which the name of the dish is in no way related to the recipe! Like this one where I still can’t figure out why the number 65 is in name of the dish!!! This is one of the famous restaurant style starters and is in the menu of small eateries!

Gobi 65 is one of our favorite snacks.The kids love to have this as an evening snack and sometimes I pair it with our lunch menu like flavored rice/ sambar sadham etc.

It is a simple dish that will disappear within minutes.So be sure to make a huge batch for get togthers.

This post is for Srivalli’s Kid’s Delight event, hosted this month by Sandhya with the theme Snacking all the way, which also happens to be the theme I have taken for Blogging Marathon #52, Week 3.

I used:

Cauliflower- 1 medium sized
Turmeric powder- a large pinch
Corn flour- 3 tablespoons
All purpose flour- 1 tablespoon
Chili powder- 1/2 teaspoon
Ginger grated- 1/2 teaspoon
Garlic grated- 1/2 teaspoon
Yogurt- 3-4 tablespoons / as needed
Curry leaves- a few
Salt to taste
Oil to deep fry

Separate the florets and put it in a large bowl filled with water. Add turmeric powder and a little salt and parboil[5 minutes] . Remove from heat ,drain well and keep aside.Parboiling is optional but this way the marinade coats the florets and does not separate while frying.

In a bowl take the corn flour, all purpose flour,chili powder, salt, ginger, garlic .Add curd little by little and make a thick paste without lumps.Put in the parboiled cauliflower and mix well so that the masala paste coats the florets.

Heat oil for deep frying. Drop the florets[in batches] in the oil and fry till it is golden brown. Remove with a slotted spoon.

Deep fry the curry leaves till crisp.This will hardly take time to fry so be careful not to burn them. Plate the fried cauliflower ,sprinkle chaat masala and garnish with fried curry leaves.