Gobi 65

Govi 65 is a popular and well known starter among Indians. It is very enticing, eye catching dish and can be found almost in every Indian restaurant. This dish is loved by all from adult to teen. It is particularly very popular in southern part of India, as it got its identity from Chennai. In southern part 65 dishes taste different and yummy.

The dish 65 can be made with chicken, paneer, mushroom, cauliflower and prawn. But nowadays people have become more innovative and like to have the same thing in different forms, so 65 can also be made with jackfruit, soya chunk and bread. Don’t believe!! Then must check my Jackfruit 65 (kathal 65) recipe.

Usually Gobi 65 also known as Govi 65 is a crispy fried snack made from Cauliflower florets. This is spicy , crispy and juicy from inside.  Gobi 65 can be a great starter, snack and can also be a side dish for Pulao or Biryani. People also like to have it with Chapatti and Paratha. Further this dish can be used in making Kathi roll which is kids favorite.

Food colour is an essential ingredient for all 65 dishes .Gobi 65 is very attractive and alluring for its radiating and vibrant colour. But I do not prefer adding food colour in my dishes, so skipped this. Without food colour also this recipe is good looking, crusty, spicy, fried and full of flavors fresh snack that we crave for.

Print Recipe

Gobi 65

Cuisine

indian, south indian

Prep Time

2 hour

Cook Time

15 minutes

Servings

serving

Ingredients

• 2 cup cauliflower Florets
• 1 spring Curry leaves
• 3-4 no Green chilies
• for deep frying oil

For marinating ::

• 4 tbsp Greek yogurt (see notes)
• 4 tbsp All purpose flour
• 2 tbsp rice flour
• 2 tbsp cornflour
• 1 & 1/2 tbsp ginger garlic paste
• 1 & 1/2 tbsp Kashmiri chili powder
• 2 tsp Freshly ground pepper
• 1/4th tsp soya sauce (optionla) (see notes)
• 1/4th tsp turmeric powder
• a pinch of red Food colouring (optional)
• 1/2 no lime (extract juice)
• to taste salt

Cuisine indian, south indian Prep Time 2 hour Cook Time 15 minutes Servings serving Ingredients 2 cup cauliflower Florets 1 spring Curry leaves 3-4 no Green chilies for deep frying oil For marinating :: 4 tbsp Greek yogurt (see notes) 4 tbsp All purpose flour 2 tbsp rice flour 2 tbsp cornflour 1 & 1/2 tbsp ginger garlic paste 1 & 1/2 tbsp Kashmiri chili powder 2 tsp Freshly ground pepper 1/4th tsp soya sauce (optionla) (see notes) 1/4th tsp turmeric powder a pinch of red Food colouring (optional) 1/2 no lime (extract juice) to taste salt

Instructions

1. Take clean cauliflower florets and blanch them for 2-3 minutes.
2. Strain and keep aside.
3. In a mixing bowl combine all the ingredients listed under 'marinating' .
4. Add water and whisk well to make a thick, lumps free batter.
5. Throw the blanched florets of cauliflower and coat them well.
6. Refrigerate the bowl for 1-2 hours.
7. Heat oil in a deep frying pan.
8. Deep fry the pieces in medium flame.
9. Fry them till golden brown and drain extra oil in a kitchen towel.
10. Also deep fry few curry leaves and green chilies.
11. Mix fried Govi pieces with fried chili and curry leaves.
12. Serve hot with sliced onion or onion rings.

Recipe Notes

• If you don't have Greek Yogurt you can strain normal yogurt using a  tea strainer and use that in this recipe.
• I used soya sauce to avoid adding food colour. it can be skipped.
• This dish can be prepared instantly  but  refrigerating can make the florets juicy from inside.