Gobi 65 is a yummy snack for winter season. This is a very dry version and also not too spicy, unlike normal 65 recipes. Serve this as a starter or as an evening snack with chutney or tomato ketchup.

INGREDIENTS:

2 cups cauliflower florets

4 dry red chilies

3 to 4 garlic cloves

1 inch ginger

5 tablespoons besan

4 tablespoons rice flour

2 tablespoons corn starch

¼  teaspoon turmeric powder

½  teaspoon red chilly powder

½  teaspoon garam masala

½  teaspoon lemon juice

Salt to taste

To temper:

1 tablespoon oil

½ teaspoon mustard seeds

¼ cup chopped onion

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

2 dry red chilly

Few curry leaves

INSTRUCTIONS:

Rinse the cauliflower florets well and add enough hot water so that the florets are covered. Cover and blanch for 20min.

In a blender add ginger, garlic and dry red chilly and grind it to smooth paste by adding little water.

Drain the florets. Add the above paste to the florets and mix well. Then add besan, rice flour, corn starch, turmeric powder, garam masala, lemon juice and 1/3 cup water.

Add salt and mix well everything and marinate for 30min.

Heat enough oil to fry. When heated enough, add the florets and fry it until it becomes golden and crispy.

Remove and place them on kitchen paper towels to absorb the excess oil.

Now in another pan, add oil and all ingredients in “to temper” and saute till the onion turns translucent.

Now add fried florets and toss it twice and switch off the flame.

 

Crispy Gobi 65 is ready to be served.