Gobhi 65, is another Indian appetizer that involves cooking cauliflower florets into spicy crispy bits. It's a very strong flavour combination sure to get noticed at parties or even as an evening snack. The gobhi 65 recipe prepares cauliflower florets to be dipped into a spiced batter and then deep-fried into golden perfection. It is a crispy, flavourful preparation that is slightly tangy and spicy. To make gobhi 65, for starters, chop the cauliflower into florets of an inch in length, parboil it till slightly tender, then drain out and set aside to cool. Mix up the batter using gram flour, rice flour, ginger-garlic paste, red chilli powder, garam masala, and a pinch of turmeric. The cauliflower florets, coated uniformly in the above batter, get deep-fried in a significant amount of hot oil till golden brown and crispy. The gobhi 65 once fried can be tossed in a tempering of curry leaves, green chillies, and garlic and flavoured. Garnish with freshly chopped coriander and serve hot with mint chutney or yoghurt-based dips. This recipe of gobhi 65 is crispy and has a very zesty flavour, sure to delight if you are a fan of bold and spicy flavours. The gobhi 65 is simply irresistible as a snack or side dish, going to be an exquisite treat for a party or an indulgent evening Whatever way you serve it, gobhi 65 will surely be everybody's favourite.

• 500 gms cauliflower
• Coriander leaves
• 2-3 green chilli
• 50 gms corn starch
• 1 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp ginger garlic paste
• 100 gms maida
• Curry leaves
• As per taste salt
• 1 tsp garlic
• 1/2 tsp garam masala
• 1 tsp ginger
• Cooking oil

• Gobhi 65 is not original but the vegetarian adaptation of the ubiquitous Chicken 65.
• Start by dicing 500 gms of cauliflower into almost medium-sized florets.
• This size cut will ensure the florets steam evenly and the bite in each is the same.
• Once cut, blanch the cauliflower by putting the florets in boiling water for 2-3 minutes. The blanched condition will absorb some of the water from this vegetable and be softer so that it absorbs flavours when fried well.
• Then strain the water from the cauliflower and let it cool.
• Take 100 gms of maida (all-purpose flour) and 50 gms of corn flour.
• These two flours add a crispy outer coat to the dish when fried.
• Add 1 teaspoon ginger-garlic paste, activating a flavour base, and spice with 1 teaspoon red chilli powder, 1/2 teaspoon garam masala, and 1/4 teaspoon of turmeric powder.
• These will give the cauliflower florets an exciting, spicy flavour describing Gobhi 65. Do not forget to season with salt to your taste.
• Gradually mix the dry ingredients with water to make a thick batter, that should coat the florets of cauliflower evenly.
• Then mix the batter with the blanched cauliflower florets and set them for the frying process.
• After ensuring that the batter covers all florets of cauliflower completely, allow the thick batter to cling so that they can finally fry up crisp and in an incredibly delicious flavour. Use a deep frying pan or kadai.
• Heat the oil, then reduce heat to medium.
• Once it reaches the right temperature-just drop a small piece of batter in the oil.
• If it sizzles and rises, then the oil is ready cauliflower florets are dipped in the batter one by one gently.
• Do not overcrowd the pan; otherwise, the temperature of the oil will drop and the floret will end up soggy instead of crispy.
• Fry the florets in batches, tossing them occasionally, until they turn golden brown and crispy. It takes around 5-7 minutes for each batch.
• Take out fried florets with a slotted spoon on paper towels to absorb the excessive oil.
• In another pan, heat 1 Tbsp of oil. Add 1 Tsp of chopped garlic, 1 Tsp of chopped ginger, and 2-3 chopped green chillies.
• Saut all these for a minute, letting the flavours mix in with each other and become aromatic.
• Now add to this 1/2 Tsp of red chilli powder, a pinch of salt, and a few curry leaves.
• Curry leaves give a very earthy flavour which really will go well with the spices.
• Mix everything and let it cook for another minute so that the spices all get mixed up and coat the vegetables properly.
• Add the fried cauliflower florets to the pan and mix well so that every floret is coated with spicy seasoning. Let it cook for another 2-3 minutes, so the flavours penetrate the cauliflower.
• This makes it better to taste and transforms it into a flavourful dish.
• Now, turn off the heat and garnish with fresh coriander leaves. The bright green coriander adds a little bit of colour and freshness to it, creating a balance in the spiciness of the dish.
• Serve Gobhi 65 hot with mint chutney or tomato ketchup.
• Gobhi 65 has explosive textures and flavours-spicy, crispy, and so savoury.
• It is a versatile dish that may be an excellent snack or appetizer, and it can even be part of a full meal.
• This dish is sure to be any cook's favourite dish on the table, with its crunchy outer door and soft interior of cauliflower.