Cauliflower is called gobi in Hindi. It is quite a versatile cruciferous vegetable. It lets you get creative and every version of it carries a distinct flavour for example – Gobi Manchurian, Tandoori Gobi, Cauliflower and cheese, Gobi paratha, Aloo gobi, and so on….
Gobi 65 is a spicy South Indian snack. Down South you will find it on the menu of every restaurant served as an appetizer.
It is a deep fried, spicy snack with a nice garnish of fried curry leaves and onions. Without any fancy ingredients you can make this dish in very less time. No bottle sauces, no cheese, no fancy herbs – just the addition of regular Indian spices and voila you have a restaurant-style snack that can be enjoyed by your family in this lovely monsoon weather.
So if you are wondering WHY the name 65 ?
It is because the dish was introduced in 1965 by the famous Buhari hotel in Chennai.
The well-known Buhari hotel first opened in 1951 at Anna Salai (Chennai) it is famous for a number of FIRSTS, namely the espresso machines, a jukebox playing tunes of those times, and cutlery and crockery brought from London to give a “fine-dining experience to Madras’ foodies.”
Original recipe tip : It has a lots and lots of fresh curry leaves tempered as well as garnished on top of the dish.
If that piece of information has not managed to create any interest in the recipe, wait till you taste it.
Gobi 65
Ingredients :
- Cauliflower – 1 medium-sized (cut into florets)
- ½ tsp vinegar
- Turmeric – 1/4 tsp
For the marinade :
- Rice flour – 4 tbsp
- Corn flour – 2 tbsp
- Chilli powder – 2 tsp (as per taste)
- Black pepper 1 tsp (crushed)
- Garam masala powder – 1 tsp
- Ginger garlic paste – 2 tsp
- Salt – 1 tsp (as per taste)
- Oil – for frying
- Curry leaves – 1 sprig
- 1 onion chopped in cubes
- Chaat masala for sprinkling (optional)
Method :
- In a mixing bowl add all the ingredients listed under marinade. Add very little water and mix to get a thick paste.
- Boil enough water in a large pan to parboil the cauliflower. Add the vinegar and salt to it.
- Once the water reaches rolling boil add the cauliflower florets with turmeric powder.
- Cook the cauliflower till the stems look a bit translucent.
- Then drain the water and pat dry the boiled cauliflower.
- Dust the florets with a little cornflour so that the marinade coats them well.
- Add the florets to the prepared paste and mix thoroughly.
- Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
- Now heat a pan with oil and fry in batches till the cauliflower turns golden brown.
- Drain and place in paper napkins to drain the excess oil.
- Finally, garnish with fried curry leaves and onions.
- Sprinkle some chaat masala (optional)
- Serve hot.
Hand tips :
- The vinegar and turmeric are added to the boiling water to eliminate any bacteria or germs from the cauliflower.
- The batter for the marinade should be nice and thick because the adding of cauliflower to it will release some water.
- Do not crowd the pan while deep frying the florets, else they will stick to each other.
