Crispy Gobi 65 | Chilly Cauliflower| Chilly Gobi Recipe - Happiee Eatz

By Sahana

 


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Gobi 65 is an Indian starter / appetizer which is one of the most favourite starters for both vegetarians and non-vegetarians. Sometimes, we also call it as ' Chilly Gobi 'or 'Chilly Cauliflower'. It is a quick snack recipe as well as great accompaniment for sambar rice, curd rice or any other variety rice too. It is nothing but cauliflower marinated with Indian masalas and deep fried in oil. Check below👇 for the crispy and tasty Gobi 65 recipe.

Ingredients:

  1. Cauliflower - 1 whole cauliflower 
  2. Refined oil - 250 ml
  3. Turmeric Powder - 1/4 tsp
  4. Red chilly powder - 1 tbsp
  5. Kashmiri red chilly powder - 1 tbsp
  6. Garam Masala - 1/2 tsp
  7. Pepper Powder - 1/2 tsp 
  8. Ginger Garlic Paste - 1 tsp
  9. Corn Flour - 2 tbsp
  10. Rice Flour - 2 tbsp
  11. Curry leaves - 8 ( chopped)
  12. Salt - Required amount
Method:

Pre - Preparation:

  1. Cut the cauliflower into pieces without the hard part of the stem.
  2. Boil water in a kadai at high flame with 1/2 tbsp of rock and 1/2 tsp of Turmeric powder.
  3. Once the water is boiled well, switch of off the stove.
  4. Add the cauliflower pieces into the boiled water and close it with lid for 15 mins. If any insect present inside the cauliflower, it will come out in this process.
  5. Filter the cauliflower pieces after 15 mins and rinse it with normal water.
  6. Marinate the rinsed cauliflower pieces with red chilly powder, kashmiri red chilly powder, garam masala, pepper powder,corn flour, rice flour, finely chopped curry leaves and salt
  7. Coat the masalas well to the cauliflower pieces and sprinkle water if you need. Marination should not be watery.
  8. Leave it in refrigerator for minimum 1/2 to 1 hour. Don't leave it outside because sometimes it will leave water and the masala will start separating from the cauliflower.

Cooking Method:

  1. Take a Kadai and add refined oil. Heat it under high flame.
  2. Once the oil gets heated,add the cauliflower pieces and cook it under medium flame.
  3. Once the color changes to golden / reddish brown, take it out and tranfer it to a bowl with tissue paper to remove excess oil.
  4. You can sprinkle amchur powder or chaat masala. This is optional step.
  5. Serve hot with sliced onion and lemon
Notes:

  1. Adjust the marination ingredients according to your taste and the quantity of the cauliflower you take.
  2. Marination must be thick and not watery. 
  3. Cauliflower pieces neither should be too small not big. Cut the hard part of the stem.
  4. Add the cauliflower only when the oil is heated well and cook it in medium flame. Don't cook under high flame since the color changes quickly but the cauliflower won't be cooked properly.
  5. I prefer to keep the marinated cauliflower in refrigerator for minimum 1 hour. I take it out from the refrigerator only before I heat the oil. 
  6. Do not keep it out if you are going to cook later. Sometimes it will leave water and the masala gets separated from the cauliflower.
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Hi! This is Sahana. Hope you all doing good😊. Thanks for reaching my blog and I hope you guys have gone through my recipes. If you like my recipes, kindly share it with your friends & family. Also, let me know your feedback in the comment section. It will be a great support to improve my blogs. You can also follow my blog updates by clicking 'Follow' option on the left side tab in Home page. If you have tried the recipe, mention in Instagram as @happiee_eatz and tag #happiee_eatz.    
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