Spicy and crispy Gobi 65 recipe is a fried cauliflower appetizer or snack that almost everyone will love. Suddenly relatives or friends came, luckily you have cauliflower in hand then it’ll be a quick snack to prepare. whenever I buy cauliflower, I’ll do some usual recipe like cauliflower kuruma, cauliflower pepper masala along with I do Cauliflower 65 for sure, because my kids love to crunch this dish. Gopi 65 is the best tea time snack recipe. There are so many variations in this recipe restaurant style or home style. The secret behind the crispness of the Gobi 65 is that the flour should be dry and not like a batter, then it’ll be Gopi bajji. Once you prepare that Gopi 65 masala powder anytime we made crispy Gopi65. You can prepare this for kids snacks box, while packing keep some toothpicks they can easily have one by one. Here we go with Gobi 65 recipe with step-by-step pictures and video.
Watch Cauliflower 65 in Tamil
Gobi 65 / Cauliflower 65 / Crispy Gopi 65
Ingredients
65 Masala powder
Cauliflower 65/ Gopi 65
Instructions
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Cut the 750gms Cauliflower in medium size. (Preferably same size)
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First blanching the cauliflower with hot water containing salt and turmeric powder.
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Put it in hot water just mix and switch off the flame.
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Wait for 1-2mins and drain water completely using strainer.
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Then wash with tap water two times.
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Allow them dry for 3-5mins.
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Transfer this to a large mixing bowl.
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To prepare a 65masala powder, in a mixie jar add Maida (all-purpose flour), Corn flour (or corn starch), Kashmiri red chili powder, red chili powder, Garam masala powder, rock salt for masala powder.
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Mix all ingredients altogether by giving 2-3 pulse blend (not more than that). Homemade 65 masala powder is ready.
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Add Homemade 65 masala powder to the somewhat dried and blanched Cauliflower.
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Mix well, if you feel too much dried sprinkle water.
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Mix well and marinate for 5-10mins.
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Now add Ginger garlic paste and mix it well. (Completely optional)
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Make a required consistency of cauliflower masala mixture.
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Heat the pan with required oil for frying.
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Deep fry in hot oil and stir occasionally.
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Fry in batches on a medium flame till it turns crispy and golden.
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Put in the kitchen paper to drain off excess oil.
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On the top of this crispy 65 sprinkle some chat masala and few fried curry leaves.
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Yummy crispy hot Cauliflower 65 is ready, you can serve with sliced onion and lemon.
Note
- If your paste is too thick and not binding to cauliflower, sprinkle some water and mix.
- In case, the paste is too thin then add some rice flour to thicken it and make it bind.
- The ratio of flour should be (Maida: corn flour – 2: 1).
- while frying, always put in batches to avoid clumsiness and soft Gopi 65.
- This Gopi 65 masala powder can use for all types of 65 recipes like paneer, potato etc.
- This homemade 65 masala powder, when you put in the oil masala powder won’t come out.
- Homemade 65 masala powder can store about 30 days in fridge, also 20days in room temperature.
