Gobi 65 | Cauliflower 65 | How to Make Gobi 65 With Tips

Fry Recipes

Nobody can resist the Cauliflower 65 dish. Boiled Gobi flowerets are rolled in a coating of Corn flour and Maida and fried to a golden color. Then the flowerets are tossed in yoghurt- based masalas.

The Gobi 65 or Alu 65 are ubiquitous dishes in the South Indian Restaurants, and are served without fail at weddings or on any special occasions as starters. Personally I prefer Gobi 65 over Alu 65. Actually whether you make Alu, Gobi, Paneer or mixed Veg 65, the method of preparation is the same. The taste differs only because of the core substance.

The one problem with Gobi 65 is that it tends to get soggy in just a little while. If you follow my directions and prepare the recipe, you’ll be sure to enjoy typical restaurant style Gobi 65. So, before embarking on your cooking experiment, do look at the detailed tips. That will remove all your doubts.

You may also like this Recipe Aloo Gobi Parota

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Tips

Cauliflower:

• Cut the Cauliflower into medium sized pieces. If you cut into very small pieces, the pieces will shrink in size after frying, and become too tiny.

How to boil the cauliflower:

• Put the Cauliflower pieces in boiling water. Let the Cauliflower cook only up to 70%. That is, let the Cauliflower soften halfway, and continue to cook some more. If cook for more time, it will cook through and become pasty when cool, and cannot be coated. If we boil it up to 70%, the rest will get cooked when it is being fried.

How to coat the Cauliflower:

• Take care to let the Cauliflower cool down well. Add the Maida and Cornflour only after the Cauliflower is well cooled. If the Coating is done before the Cauliflower is cooled, the vegetable will leave moisture and you will need to add Maida some more to make it dry. The Cauliflower will not be tasty when fried.

Method of frying:

• Put the Cauliflower coated with Maida into very hot oil. Fry on medium heat. The pieces will come out golden brown and crisp.

Way to ensure that the spices are sticking to the Cauliflower:

• When we cook the masalas in curds, the gravy should be nice and thick. If the gravy is thin, the crisply fried Cauliflower pieces will become soggy. On the other hand, the gravy will not stick well to the pieces if the gravy is too thick.

• The pieces should be tossed in the Masalas on a high flame. It gives a wonderful flavor to the Cauliflower 65.

• I have used sour curds to make the gravy. If you do not have sour curds, you may squeeze a little lemon juice at the end.