South Indian Style Crispy Gobhi 65

Introduction:

Gobhi 65 is a delicious vegetarian turn on the popular "65" style appetizers. Made of marinated cauliflower florets in aromatic spices, a little batter and deep fried for perfection, shows this snack bold flavors . Ideal for Tea-Time munchies or as a starter at parties, Gobhi 65 will win your taste buds with its inevitable spice mixture and tangy freshness.

Ingredients:

For marinade:

• 1 medium Cauliflower
• Dahi: 2 tbs
• Ginger garlic paste: 1 tbs
• Red chili powder: 1 tbs
• Haldi powder: 1/4 tsp
• Dhaniya powder: 1/2 tsp
• Garam Masala: 1/2 tsp
• Salt: 1 tsp
• Lemon juice: 1 tbs
• Freshly curry leaves: a few sprigs
• Hot Water: As needed

For batter:

• Rice flour: 1/4 cup
• Corn flour: 1/4 cup
• Maida: 1/4 cup
• Water: As needed
• Oil: for frying

For Tempering:

• Oil: 2 tablespoons
• Cumin seeds: 1/2 teaspoon
• Garlic: 2 cloves
• Green chili: 1-2
• Additional curry leaves: a few sprigs
• Fresh coriander leaves: for decoration
• Lemon wedge: to serve

Instructions:

1. Prep the cauliflower:
• Wash the cauliflower thoroughly and slice it into small florets.
• In a large bowl, add florets with a teaspoon of salt and enough warm water to cover. Allow them to blanch for about 5 minutes. Drain well and set on the side.
2. Marinate Florets:
• In a mixing bowl, add plain yogurt, ginger garlic  paste, red chilli powder, turmeric powder, garam spices, coriander powder, lemon juice and chopped curry leaves.
• Add the blanched cauliflower florets to the mixture of this spice. Leave it for 15-30 minutes after marination.
3. Prepare the batter:
• To prepare the batter add rice flour and corn flour in bowl. 
• Now add water slowly to prepare a thick batter to coat cauliflower. Batter should be thick enough to stick with florets without flowing.
4. Coat and Fry:
• Dip each marinated cauliflower floret in batter, ensuring that each piece is coated. Heat the oil in a heavy bottom pan, with medium heat. Leave a small batter and test the oil; If it is immediately on the surface, the oil is ready.
• Carefully add the batter coated florets in the smaller batch. Fry up to golden and crispy, sometimes rotate to ensure cooking. Once done, transfer them to a paper towel for excess oil  drain.
5. Tempering :
• Take 2 tablespoon of oil in a hot pan and add cumin, sliced garlic, sliced green chillies and curry leaves.
• Spread the fried cauliflower and gently toss so that it coat the florets.
6. Decoration and serving:
• Use fresh chopped coriander leaves and lemon to decorate the dish and serve it hot
• Enjoy your Gobi 65 as an appetizer .

Ultimate ideas:

This Gobi 65 recipe is perfect combination of spices, tang and crunch. This is a perfect dish for party.
Have a happy cooking, and enjoy sharing this delicious turn on a classic South Indian breakfast with your friends and family!