Gobi 65 / Cauliflower 65 (restaurant style)
Restaurant style Gobi 65 / Cauliflower 65 is a perfect snack/starter. I have already shared home style cauliflower 65. There are so many variations in how you can prepare this dish. Restaurant style Gobi 65, crisp from outside, reddish in colour, served with onion rings and lime/lemon wedge, is a mouth-watering starter and one of my favourites. Gobi 65 is a very popular vegetarian starter in South India (Chennai) like chicken 65. The secret behind the crispness of the Gobi 65 is that the flour should be dry and not like a batter. The mixture should be such that it should be lightly coated on the cauliflower. This restaurant style Gobi 65 tastes good. If you don’t like dry gobi 65 like me, you can toss it in some Manchurian or chilli sauce. I prepared a quick Indo-Chinese chilli sauce and added to the fried gobi 65 and served as a starter. Both variations tasted well. In restaurants, they serve gobi 65 / cauliflower 65 with fried onions, green chillies and lemon wedges. While serving, serve with tooth picks. It will be easy to pick up individual gobi 65 / cauliflower 65 pieces.
Preparation time: 15 mins
Cooking time: 30 mins
Cuisine: South Indian
Serves: 2 to 3
- Gobi / cauliflower – 250 to 300 gms or 1 medium sized
- Maida (all-purpose flour) – 1/3 cup
- Rice flour – 1/3 cup
- Saunf (aniseed) powder – 1/2 to 3/4 tsp
- Red food colour (biryani colour) - a pinch
- Fennel seeds - 1 tsp
- Chilli powder – 1 tsp
- Salt - as per taste
- Ginger and garlic paste – 1 tsp
- Water – 2 tbsp or more
- Curry leaves – 12 to 15
- Onion (small) – 1 (3 tbsp)
- Curry leaves – 12
- Garlic cloves (big) – 1
- Chilli garlic sauce (Maggi brand) – 2 tbsp
- Tomato ketchup – 2 tbsp
- Green chilli (chopped) – 1
- Oil – 2 tsp
- Onion (small) – 1
- Green chilli (sliced) – 2
- Coriander leaves – 2 tbsp
- Cut the cauliflower into florets.
- Soak in hot water for about 10 mins, drain and keep aside.
- Take a wide bowl and add all the flour, curry leaves, chilli powder, other ingredients and salt. Mix well.
- Add the cauliflower florets and mix well. Do not add any water, so that it gets mixed well in its moisture first.
- Now add water little by little (and evenly). Mix well. The mixture should be such that the gobi / cauliflower is coated well with the marinade. Keep it aside for 10 to 15min or you can fry immediately.
- Heat the oil, but not very hot. Put one gobi/cauliflower floret in the hot oil to check the temperature.
- Fry the gobi 65 / cauliflower 65 in batches. Cook until it is crispy
- While frying the gobi 65 / cauliflower 65, keep turning them in between so that it is evenly cooked.
- Serve cauliflower 65 with onion rings, lemon wedges and a sauce of your choice (mint-yoghurt sauce/chilli sauce/ketchup).
- In restaurants or in street food stalls they serve by sauteing onion, green chillies (slit lengthwise), coriander leaves, salt and garnish on gobi 65 / cauliflower 65 with lemon wedges. I sometimes serve gobi 65 as a side dish with plain rice and dal or lemon rice.
- Heat oil in a vessel. When hot, add onion, curry leaves and green chillies. Saute for 1 to 2 mins until transparent.
- Add chilli and tomato ketchup. Mix and cook for about 1 to 2 mins on a medium flame.
- Add the cooked gobi 65, mix and serve hot as a starter.
- In the flour mixture you can add crushed ginger, crushed saunf seeds (aniseed) and garam masala as an additional flavour.
- Coat each cauliflower floret well with the thick flour mixture and spices.
- If the flour mixture is too dry, you can add little water and mix. The mixture should be like sticky .thick mixture. you will get the crispy gobi65 as per the consistency of the mixture.
- If you don’t want much crispness, I do sometimes, add little water and make the coating or marinade mixture little thin or light.
- Corn flour can be used instead of rice flour.