Wednesday, 29 January 2014

Gobi 65 Dry / Cauliflower 65 Dry

I had promised my better half something deep fried last Sunday and forgot to prepare, he reminded me yesterday. I felt bad for having not prepared something for him. Though he wouldn't mind, I could not stop myself from preparing something for him. (P.S. deep frying happens only twice a month to treat my family, not more than that unless it is for some parties or get together) I had a large cauliflower with me and planned for a royal treat, Gobi 65 dry, though I love the wet version too, his liking is dry. I hence decided to prepare Gobi 65/Cauliflower 65 dry version.
I must also not miss telling you all that hardly could I get to eat 2-3 and rest were in his tummy and he was doing a happy dance. It was real delicious, little on a spicier side. I couldn't hence manage clicking more pics. Somehow managed clicking in the middle of frying else I would have had to click his photo and told 'Please locate gobi 65 is in his tummy!'. So not bothering you all much let's move on to the recipe.

Cauliflower/Gobi florets- 20-25
Maida/All purpose flour-4 tbsp.
Corn flour-6 tbsp.
Kashmiri Red chilly powder-2 tsp.
Black pepper powder-1/2 tsp.
Ginger garlic paste-1/2 tsp.
Tomato ketchup-1 tbsp.
Baking powder-a pinch
Salt to taste
Curry leaves-1 sprig
Green chillies-2-3 slit
Water as required to prepare a batter of consistency equal to dosa batter
Oil to deep fry

  1. In a bowl add all purpose flour, corn flour, red chilly powder,pepper powder and salt to taste. Mix the dry ingredients well.
  2. To the mixture add ginger garlic paste.
  3. Followed by that add tomato ketchup. Mix well.
  4. Add water little by little till you get the batter with right consistency of a dosa batter, neither too thick nor too thin, just right to coat the florets well.
  5. Get ready with florets, blanch them in warm salt water for few seconds to clean them, drain and remove the moisture using the paper towel.
  6. Now drop them to the batter prepared. Allow them to marinate for a while and set the oil on heat.
  7. Once oil is ready, drop the coated florets into hot oil and deep fry till crisp. Once all are fried, before serving, fry them for the second time in same hot oil.
  8. Transfer them to a paper towel and remove the excess oil.
  9. As you fry the florets in between fry little curry leaves and green chillies along to go with th gobi 65.


  1. While preparing the batter take due care as not to make it too thick or thin. If at all you happen to make some mistake like if the batter becomes too runny adjust by adding a mixture of all purpose flour and cornflour of the ratio 1:1 to it till you get the batter with right consistency. If it becomes too thick, just add little water and adjust.
  2. While frying check for the right temperature, if it is too hot, the florets will burn and inside they won't get cooked. If too cold, the florets tend to absorb oil more. Temperature is right if a drop of batter when dropped in oil, comes up straight away. If it settles down, oil is not ready and if it comes up and tends to burn it is too hot.
  3. Frying for the second time makes the florets remain crisp longer.
  4. I added Kashmiri red chilli powder, if not available you could use the normal one. Intention behind kashmiri chilli powder is it tends to impart a very good color. If you wish still brighter color go ahead with food coloring.
  5. I added ketchup to give tanginess to the coating. Add only if you wish. You may omit it if not willing to.
  6. Corn flour could be replaced by rice flour too in case it is not available.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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