Jagavis kritunga restaurant has the best Gobi 65 Recipe blog. This dish is a delicious and easy-to-follow recipe that is perfect for any occasion. This blog will give you all the tips and tricks you need to make the perfect Gobi 65. Read on to find out more!
Were you craving a scrumptious Gobi 65?
Here’s Best Gobi 65 Recipe by Jagavis Kritunga which will tantalise your taste buds and satiate all your Gobi cravings.
Gobi is one of the most versatile vegetables that is savoured all throughout the world. Gobi is a key ingredient of every other Indian Cuisine which is used on a daily basis and can be incorporated in a Sabji, a snack or a Paratha. Gobi 65 is a unique and flavourful snack which is a go-to snack for every Indian.
Here are the cooking process and step-by-step instructions on how to make the best Gobi 65 of all time.
INFORMATION ABOUT GOBI 65
Gobi 65 is a crispy fried cauliflower delicacy. To prepare gobi 65, first, clean the cauliflower by soaking it in warm water for a few minutes to remove any worms. Then thoroughly rinse it and combine it with flour, spices, herbs, and yoghurt in a batter. Mix and coat well before deep frying until golden and crisp. This makes an excellent party snack or appetiser, and it is always a favourite with children.
It is always recommended to serve gobi 65 hot so that it remains crisp. Adding curry leaves and green chillies when cooking gives this meal a wonderful scent. Gobi 65 is delicious, fragrant, and addicting.
Ingredients Required –
2 cups Cauliflower, cut into florets
For marinade
¼ cup Corn flour
¼ cup Refined flour
1 tsp Garam masala
Salt to taste
4-5 Curry leaves, chopped
2 tbsp Red chilli paste
1 tsp Ginger, chopped
1 tsp Garlic, chopped
For Sauce
2 tbsp Oil
1 tsp Mustard seeds
1 Dry Red chilli, broken
Procedure –
Clean cauliflower, cut it into small florets and keep it immersed in warm water to remove worms if any.
Boil water and add turmeric powder, and salt to it. Switch off, add cleaned cauliflower florets to this hot water, keep covered and let it sit for 5 mins.
Drain the water and set it aside.
To make the marinade, combine all of the ingredients in a mixing bowl and well combine.
To get a thick coating batter, add water.
Drop the blanched cauliflower florets into the prepared marinade and coat evenly.
In a frying pan, heat the oil. Deep-fry the marinated cauliflower until it is golden brown and crispy.
Place on absorbent paper and set aside.
Heat the oil in a skillet for the sauce.
Allow mustard seeds and dried red chilli to sputter.
Green chillies, ginger, garlic, and curry leaves are now added.
Fry everything together for a minute.
Cook for 2-3 minutes after adding the schezwan sauce.
Pour in the yoghurt and stir well.
Toss the fried cauliflower in the prepared sauce. Cook for an additional 5 minutes.
Remove from the heat and garnish with spring onions.
Serve immediately.
Points to Keep in Mind While Cooking Gobi 65.
Deep fry on medium heat at all times, or the gobis will absorb more oil and become soggy.
To coat the gobi florets properly, make the batter thick but not too runny.
Adding Kashmiri red chilli powder gives it a gorgeous red colour without adding any food colouring and reduces the heat.
Baking soda softens the gobi and keeps it from becoming stiff and crisp, therefore I recommend it.
There is no need for resting time, but if you are preparing for a party, you may make the marinade ahead of time and chill it.
Deep-fried immediately before serving.
