Sunday 10 February 2019

Gobi 65 Restaurant style

Gobi 65 is one of my favorite starter since my school days. When ever I am with my family in Hotel, I order for sure Gobi 65 or Gobi Manchurian as starter. I tried this recipe with lot of ratio in different mix style and finally got the right ratio to get crispy florets. It is so easy to make and can be served as a side dish or starter or even as a evening snack.

Preparation time: 15 mins
Cooking time: 10 mins
Serves: 2 nos


Cauliflower florets - 150 gm
All purpose flour/ Maida - 3 tablespoon
Corn flour - 4 tablespoon
Food colour - Red (1 pinch, optional)
Dry curry leaf - 1 tablespoon (crushed)
Coriander leaf - 1 tablespoon (finely chopped)
Red chilli powder - 3/4 teaspoon
Garam Masala - 1/4 teaspoon
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Water - to mix
Salt - to taste
Oil - to deep fry

Preparation Method:

1. Cut cauliflower into small florets, wash and parboil/ blanch them in boiling water for 1 minute with little salt.
2. Strain water and keep florets aside.

3. In a bowl mix salt, chilli powder, garam masala, ginger garlic paste, curry leaf, coriander leaf, food colour, maida, corn flour, pepper powder to make thick flowing consistency paste by adding water.
4. Now add cauliflower florets into the mix, give nice stir such that each cauliflower is coated with masala and rest them for 10 mins.
5. Heat oil in a large pan and add cauliflower florets one by one in batches and deep fry it.
6. Once the florets cool off, deep fry it again in highly hot oil such that florets remain crispy. Donot over cook, once the sizzling sound vanish off remove florets from oil and put it on paper towel.

Yummy, spicy, crispy Gobi 65 is ready to be served.


1. Ensure par boiling is done in boiling water and just for one minute, if not cauliflower will be over cooked and turns soggy when it is fried in oil.
2. Sprinkle little chat masala, black salt on gobi 65 while serving. Serve with lime slice and few onion rings.

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