Cauliflower 65 | Gobi 65

Who doesn't love a crispy, spicy and tangy cauliflower 65 aka Gobi 65. So far the best cauliflower 65 I had is from thalapakatti biriyani restaurant. I know I know, for everyone who eats non vegetarian, please don't judge me, to go to thalapakatti and just eat vegetarian. But it was so crispy on the outside and steamy soft cauliflower inside.

I use my roadside kalan recipe for the cauliflower 65. It tastes absolutely delicious. Do leave me a comment or email me if you try this or any of the dish from my blog.

Preparation time - 15 mins

Cooking time 20 - 25 mins

Serves - 3

Ingredients

To cook cauliflower

• Cauliflower - 1 small

• Water - to fill the florets

• Salt

• Turmeric

To make batter

• Maida/ all purpose flour - 1/2 cup

• Corn flour - 3 tbsp

• Rice flour - 1 tbsp

• Salt to taste

• Water - 1/2 cup approximately

• Red chilli powder - 1 tbsp or to taste

• Coriander powder - 1/2 tbsp

• Ginger garlic paste - 1 tbsp

• Lemon juice - 2 tbsp

Other ingredients

• Oil for deep frying

• Lemon wedge and onions for garnish

Direction

Start by prepping the cauliflower. Cut into florets and cook them in salted hot water with a pinch of turmeric. Once partially steamed, drain excess water.

Next in a mixing bowl, add maida/ all purpose flour, corn flour, rice flour, salt, red chilli powder, ginger garlic paste, lemon juice and slowly add water to make a thick but flowly batter.

Maida and corn flour

Rice flour

Red chilli powder

Coriander powder

Salt

Ginger garlic paste

Water

Lemon juice

Smooth batter

Once a thick batter is made, add the drained cauliflower and mix well. Let it marinate for few minutes. Meanwhile heat oil for frying on medium to medium high heat.

Drop in cauliflower coated in batches. Try breaking the cauliflower pieces if stuck together. If you are not comfortable to do while it's frying. Then you can break it up after taking it out from oil

Serve hot and garnish with some sliced onion and lemon wedge.

Note:

1. You can have the flour mix ready, cauliflower cut and steamed and just mix and fry when needed. Great appetizer idea for party

2. I used paprika/ Kashmir red chilli powder for color. Optionally can also add food coloring

3. corn flour is essential to get that crispy outter layer. If not available, go ahead and use rice flour. It won't be as crispy but will taste similar

4. it definitely needs to be served right if the stove.