Gobi 65/Cauliflower fry
Gobi 65 is a popular Indian appetizer made from deep-fried cauliflower florets coated in a spiced batter.
Ingredients
- 1 medium cauliflower gobi, cut into bite-sized florets (approximately 390 grams of florets)
- 1 ½ tsp ginger-garlic paste
- 1 tbsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp fennel powder
- ¼ tsp asafoetida hing
- 2 tbsp oil
- 2 tbsp lemon juice
- Salt to taste
- 3 tbsp cornflour
- 3 tbsp rice flour
- 1 tbsp besan flour
- Water as needed to make a batter
- Oil for deep frying
For Garnishing
- Fresh curry leaves
- Green chillies slit (optional)
- Fresh coriander leaves chopped
- Lemon wedges
Instructions
- Cut the cauliflower into bite-sized florets, ensuring they're all roughly the same size for even cooking.
- Bring a large pot of water to a rolling boil. Simmer the flame, add turmeric and salt to the water.
- Carefully add the cauliflower florets to the boiling water. Let them cook for 2-3 minutes. The cauliflower should soften slightly but remain firm.
- Using a slotted spoon or strainer, quickly remove the cauliflower from the boiling water and immediately plunge it into the ice bath. This stops the cooking process and helps retain the cauliflower's crisp texture and bright colour.
- Once the cauliflower is cooled completely (after a minute or two), drain it well and pat dry with a clean kitchen towel or paper towel.
- Now, your cauliflower is blanched and ready to be marinated for the Gobi 65 recipe!
- In a large mixing bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, coriander powder, fennel powder, garam masala, cumin powder, black pepper powder, lemon juice, oil, rice flour, besan flour, corn flour and salt. Mix well.
- Add water gradually to make a thick, smooth batter.
- Add the blanched cauliflower florets to the marinade. Mix well to ensure the florets are coated evenly. Let it marinate for at least 30 minutes (you can marinate it for up to 2 hours in the refrigerator for better flavour).
- Heat oil in a deep pan or kadai over medium heat.
- Carefully drop the florets into the hot oil, a few at a time, without overcrowding the pan. Do not disturb for a minute.
- Fry until the cauliflower is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In the same oil, add fresh curry leaves and slit green chillies. Sauté for a minute until they become crisp.
- Garnish over the fried Gobi 65 for added flavour.
- Transfer the Gobi 65 to a serving plate. Garnish with chopped coriander leaves and serve hot with lemon wedges on the side.
Notes
It is important to cool the cauliflower after blanching before marinating it with spices. Cooling helps the cauliflower maintain its structure, allowing it to absorb the marinade more effectively. If the cauliflower is too hot, it might not hold onto the spices as well.
Do not disturb the cauliflower for a minute after dropping it into the hot oil. When you first drop the cauliflower into the oil, the batter starts to cook and form a crust. If you move the cauliflower too soon, the batter might not have been set properly, leading to a less crispy coating or causing the batter to come off entirely. Allowing the cauliflower to sit undisturbed initially helps prevent it from sticking to the bottom of the pan or other florets. Once the outer layer is firm, the cauliflower will naturally release from the pan.
Ensuring that the oil is hot enough before dropping in the cauliflower is important to avoid excessive oil absorption. If the oil isn't hot enough, the cauliflower will soak up more oil, making it greasy and soggy instead of crispy. Hot oil quickly seals the outer layer of the batter, creating a barrier that prevents excess oil from entering the cauliflower. This results in a light, crisp texture.
The ideal oil temperature for frying cauliflower florets for Gobi 65 is between 175°C to 190°C. At this temperature, the batter will crisp up quickly, creating a crunchy exterior while keeping the inside tender. A kitchen thermometer is the most accurate way to monitor the oil temperature.
If you don't have a thermometer, you can test the oil temperature by adding a small drop of batter to the oil. The batter should sizzle immediately and rise to the surface quickly, turning golden brown in about a minute or so. This indicates that the oil is at the right temperature for frying. If the batter sinks to the bottom without much bubbling and takes a long time to rise, the oil is too cool. Let it heat up further before frying. If the batter browns too quickly or burns as soon as it hits the oil, the oil is too hot. Reduce the heat and let it cool slightly before continuing.
For that vibrant restaurant-style appearance, you can add a pinch of red food colour to the batter. However, if you prefer a more natural option, using Kashmiri red chilli powder is a great choice. It imparts a beautiful deep red hue to the dish without the need for artificial colouring, while also adding a mild, pleasant heat.