Gobi 65 is a delicious and very tasty snack goes well with chapathi, phulkas, naan, bread etc.
The following ingredients are needed to prepare Gobi 65.
Ingredients:-
Cauliflower. - a medium size
Gram flour. - 3tbsp
Corn flour. - 2tbsp
Red chilly powder. -1tsp
Coriander powder. - 1tsp
Garam masala powder. - 2tsp
Onion. - 1/4cup chopped
Ginger. - 1tbsp
Garlic. - 3
Ginger Garlic paste. - 1tbsp
Green chilly. - 3
Fennel seeds. -1/2tsp
Curry leaves. -1spring
Coriander leaves. - few
Tomato Ketchup. - 2tbsp
Red chilly Sauce. -1tbsp
Vinegar. -1/2tsp
Salt. - to taste
Water. - as required
Oil. - for deep frying
Instructions:-
1). Clean the Cauliflour and seperate the florets.Wash and half boil the Cauliflower florets and keep aside.
2). In a mixing bowl add Gram flour, Corn flour, Ginger Garlic paste, Garam Masala powder, Red chilly powder, Coriander powder and Salt.Add required water to make the batter like a Idli batter consistency.
3). Add the half boiled Cauliflower florets into the batter and mix well. Keep aside to marinate for 15 to 30 minutes.
4). Heat oil in a pan for deep frying. Add the marinated Cauliflower florets into the hot oil and deep fry until done and set aside.
5). Wash and chop few Coriander leaves and keep aside.
6). Peel, wash and crush Ginger and Garlic and keep aside.
7). Wash and half slit Green Chillies lengthwise and keep aside.
8). Peel, wash and chop Onion into small pieces and keep aside.
Method:-
1. Heat 2tbsp oil in a pan and add crushed Garlic, crushed Ginger, Green chilly. Saute well on medium flame until raw smell is gone.
2. Add Fennal seeds and Curry leaves and saute well.
3. Add Onion and saute well for 3 minutes until translucent.
4. Add Tomato Ketchup, Red chilly Sauce, Vinegar, required Salt and saute well.
5. Now add the deep-fried Cauliflower florets to this sauce and mix well, so that it coates all the Mushroom pieces.Keep the flame high and saute well.
6. Add Coriander leaves and switch off the flame.
7. Transfer the Gobi 65 to a serving bowl.
A very tasty and yummy Gobi 65 is ready to serve hot with chapathi, phulkas, roti, rice etc.
Recipe courtesy-Sandhya A Prabhu.
The following ingredients are needed to prepare Gobi 65.
Ingredients:-
Cauliflower. - a medium size
Gram flour. - 3tbsp
Corn flour. - 2tbsp
Red chilly powder. -1tsp
Coriander powder. - 1tsp
Garam masala powder. - 2tsp
Onion. - 1/4cup chopped
Ginger. - 1tbsp
Garlic. - 3
Ginger Garlic paste. - 1tbsp
Green chilly. - 3
Fennel seeds. -1/2tsp
Curry leaves. -1spring
Coriander leaves. - few
Tomato Ketchup. - 2tbsp
Red chilly Sauce. -1tbsp
Vinegar. -1/2tsp
Salt. - to taste
Water. - as required
Oil. - for deep frying
Instructions:-
1). Clean the Cauliflour and seperate the florets.Wash and half boil the Cauliflower florets and keep aside.
2). In a mixing bowl add Gram flour, Corn flour, Ginger Garlic paste, Garam Masala powder, Red chilly powder, Coriander powder and Salt.Add required water to make the batter like a Idli batter consistency.
3). Add the half boiled Cauliflower florets into the batter and mix well. Keep aside to marinate for 15 to 30 minutes.
4). Heat oil in a pan for deep frying. Add the marinated Cauliflower florets into the hot oil and deep fry until done and set aside.
5). Wash and chop few Coriander leaves and keep aside.
6). Peel, wash and crush Ginger and Garlic and keep aside.
7). Wash and half slit Green Chillies lengthwise and keep aside.
8). Peel, wash and chop Onion into small pieces and keep aside.
Method:-
1. Heat 2tbsp oil in a pan and add crushed Garlic, crushed Ginger, Green chilly. Saute well on medium flame until raw smell is gone.
2. Add Fennal seeds and Curry leaves and saute well.
3. Add Onion and saute well for 3 minutes until translucent.
4. Add Tomato Ketchup, Red chilly Sauce, Vinegar, required Salt and saute well.
5. Now add the deep-fried Cauliflower florets to this sauce and mix well, so that it coates all the Mushroom pieces.Keep the flame high and saute well.
6. Add Coriander leaves and switch off the flame.
7. Transfer the Gobi 65 to a serving bowl.
A very tasty and yummy Gobi 65 is ready to serve hot with chapathi, phulkas, roti, rice etc.
Recipe courtesy-Sandhya A Prabhu.
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