Gobi 65 / Cauliflower 65

              

                           Do you know why this recipe got this name?? I don't know but it is a million dollar question for many.  If any one know please share.. ok, Jokes apart, lets go in to the recipe..Gobi 65 is party appetizer mostly loved by vegetarians.. Now a days, it become a great street food which is easily available in most places in Chennai...Crunchy outside and juicy inside with blend of masala makes us to ask more..Try this and enjoy..

Total time: 40 minutes + marination time

Preparation time: 20 minutes

Cooking time: 20 minutes

Marination time:  15 minutes +

Serves: 4 ~5 depends on size of the florets

Sources: own recipe

Ingredients:

1lb / 1/2 kg cauliflower

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder or chicken 65 powder as per package instruction

1/2 tsp garam masala powder

1 tbsp thick curd or to taste

1tsp light soy sauce (optional)

1/2 cup corn flour

3 tbsp rice flour

A pinch of orange food color or as needed
Chat masala as required (optional)

Salt to taste

Oil for frying

Method:

Preparation:

• Cut cauliflower florets in to required size and discard core and leaves from it..
• Boil water in a pan,  Turn off the heat.
• Add florets and salt to it and cover the pan with the lid and rest it for 10 minutes.
• After 10 minutes, drain the water from the florets and place it on the paper towel to remove excess water from cauliflower florets. Let it stay for 5 ~ 10 minutes.
• In a wide open pan, throw in all the ingredients one by one except oil.
• Mix well so that masala as to coat evenly and cook it right away after 15 minutes or refrigerate for minimum 2 hours or maximum overnight but bring gobi masala to room temperature before cooking..

Cooking:

• Heat oil in a pan to medium heat, fry the florets into batches till it turns to golden brown color.
• Remove the florets from the oil and transfer it to tissue paper to remove excess oil.
• Sprinkle some chaat masala and serve it with ketchup or with any chutney..