GOBI 65 - RESTAURANT STYLE I CAULIFLOWER 65 I DRY CAULIFLOWER FRY

Hi friends, chilli gobi or gobi 65 or cauliflower 65 is all time favorite, and many readymade powders are available. But I did not use any store-bought powders; gobi 65 is my all time favorite as side dish or starters. I already shared chilli gobi but which is with store-bought one, you can easily prepare the chilli gobi in restaurant style. You will love it…

Category	Appetizers/Snacks
Regional	Indian
Preparation Time	30  Minutes
Cooking Time	20 Minutes
Servings	4

Source - My Own 

INGREDIENTS

Cauliflower – 1 Medium, clean and cut the florets

Ginger garlic paste – 2 Tbsp

Roasted cumin powder – 2 Tsp

Garam masala powder – 1 Tsp

Maida – 3 Tbsp

Corn flour – 2 Tbsp

Rice flour – 2 Tbsp

Kasmiri red chilli powder – 3 Tsp  

Salt – To taste

Red chilli sauce – 1 Tsp

Soya sauce – 1 Tsp

Oil - To deep fry 

METHOD

• Soak the floret in one Tsp of turmeric powder and one Tsp of salt for 15 minutes and then drain.
• Take wide mixing bowl, add ginger garlic paste, roasted cumin powder, garam masala powder mix it well.

• Then add maida, corn flour and rice flour mix it well.
• Add chilli sauce, soy sauce mix it well till combined everything.

• Now add cauliflower florets and mix it well, if you need more spicy add it now.
• If the mixture will be bit watery add little bit rice flour and mix it well.
• Heat oil in pan for deep fry.

• Deep fry the florets till golden brown and transfer into tissue paper.
• Serve it hot…

NOTE

• Do not add more corn flour, it will be very hard.
• Deep fry the florets in hot oil, if you keep on low flame, it will absorb oil.
• You can add 1 Tsp pepper powder too. 

SPICY RESTAURANT STYLE CRISPY GOBI 65 IS HERE!!!