Crispy Gobi 65
Gobi 65 is super easy homemade snack. But how many of us has got it right the very first time or a few trials? I have tried many a times to get this exact crispy restaurant style gobi 65. Either the batter wont get coated properly in gobi even though it is not runny. or else it wont be crispy. if both are right i wont get the exact color.
After many attempts i got it right and perfect. **No artificial color added in this recipe. In restaurants they might add color to get red colour gobi 65. i have skipped it and added kashmiri chilli powder instead. 
Am sharing with you recipe with tips to follow to get the crispy restaurant style gobi 65.
Gobi 65 pictorial directions:
- Bring water in a vessel to a boil. Take out cauliflower florets and put them with a pinch of turmeric powder. let them sit in for 5 – 10 min. strain them and keep it ready before you start preparing batter. It has to come to room temperature before adding it to batter.
- Now lets prepare the batter, take a bowl and put in corn flour, all purpose flour, ginger garlic paste, chilli powder, kashmiri chilli powder(this is added to get that appealing red color), garam masala, pepper powder, onion powder, garlic powder (onion and garlic powder are optional. if you do not have it handy skip them). Finally add oil. it is a must ingredient as it helps bind the masala and flour to the cauliflower.
- Mix everything together. add salt, chopped curry leaves, lemon juice and add water little by little to get a not so dripping and not so tough consistency. when you stir in a ladle it has to move around easily but when you take the batter in ladle it has to drip slowly. this is the exact consistency.
- Put in the blanched gobi in batches and mix well. heat oil and drop it in batches. cook until dark red/brown.
- There you get crispy gobi 65. in this recipe, gobi will be fully coated with batter and turns crispy too.follow the same method to get the restaurant style crispy gobi 65.
- Deep fry curry leaves and green chilies in same oil at last.
Gobi 65 recipe:
Gobi 65
Servings: 4 People
Ingredients
- 1 Medium sized Cauliflower Seperated as florets
- 1/2 Tsp Turmeric powder
- 5-6 Tbsp Corn flour
- 5-6 Tbsp All purpose flour
- 1 1 /2 Tbsp Ginger garlic paste
- 1/2 Tsp Pepper powder
- 2 Tsp Chilli powder
- 2 Tsp Kashmiri chilli powder
- 1 Tsp Garam masala
- 1/2 Tsp Onion powder
- 3/4 Tsp Garlic powder
- 2 Tbsp Oil for batter
- 2 Spring Chopped curry leaves
- 1/2 Tsp Lemon juice /curd
Instructions
- Bring water in a vessel to a boil. Take out cauliflower florets and put them with a pinch of turmeric powder. let them sit in for 5 - 10 min. Strain them and keep it ready.
- Take a bowl and put in corn flour, all purpose flour, ginger garlic paste, chilli powder, kashmiri chilli powder(this is added to get that appealing red colour), garam masala, pepper powder, onion powder, garlic powder (onion and garlic powder are optional). Finally add oil.
- Mix everything together. add salt, chopped curry leaves, lemon juice and add water little by little to get a not so dripping and not so tough consistency. Put in the blanched gobi in batches and mix well. heat oil and drop it in batches. cook until dark red/brown.
