Gobi 65
Gobi 65 is a popular Indian appetizer that consists of deep-fried cauliflower florets coated in a flavorful batter made with besan flour, rice flour, and a blend of spices. The dish is believed to have originated in the southern Indian state of Andhra Pradesh, and it has since become a staple of Indian cuisine around the world. Gobi 65 is typically served with a dipping sauce, such as a spicy tomato chutney or a cooling yogurt-based raita.
The origins of Gobi 65 are shrouded in mystery, but there are a few different theories about how it came to be. One theory suggests that the dish was created in the 1960s by a chef at a restaurant in Chennai, India. The chef is said to have been experimenting with different ways to make cauliflower more appealing to customers, and he eventually came up with the idea of coating the florets in a batter made with besan flour, rice flour, and spices. The dish was an instant hit, and it quickly spread to other restaurants in the region. Another theory suggests that Gobi 65 was created by a group of friends in the 1970s. The friends were experimenting with different ways to make pakoras, and they eventually came up with the idea of using cauliflower florets instead of vegetables. The dish was a hit with their friends, and they soon started selling it at a local street food stall. Whatever its origins, Gobi 65 has become a beloved dish in India and around the world. It is a versatile dish that can be served as an appetizer, a side dish, or even a main course. It is also a relatively easy dish to make, making it a popular choice for home cooks.
Gobi 65 Gobi 65 Gobi 65 Gobi 65
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • Cauliflower
  • Besan flour
  • Rice flour
  • Red chili powder
  • Turmeric
  • Cumin
  • Coriander
  • Ginger-garlic paste
Instructions
  1. Cut the cauliflower into florets and blanch them in boiling water for 2-3 minutes.
  2. In a bowl, combine the besan flour, rice flour, red chili powder, turmeric, cumin, coriander, and ginger-garlic paste.
  3. Add the cauliflower florets to the bowl and mix well to coat them in the spice mixture.
  4. Heat oil in a deep fryer or large saucepan to 180 degrees Celsius.
  5. Gently drop the cauliflower florets into the hot oil and fry until golden brown and crispy.
  6. Drain the fried cauliflower florets on paper towels.
  7. Serve hot with a dipping sauce of your choice.
Why It Works
  • The combination of besan flour and rice flour creates a crispy batter that adheres well to the cauliflower florets.
  • The blend of spices, including red chili powder, turmeric, cumin, and coriander, gives the dish a flavorful and aromatic coating.
  • Blanching the cauliflower florets before frying helps to remove the bitterness and toughen them up.
  • Frying the cauliflower florets at a high temperature ensures that they cook evenly and become crispy on the outside while remaining tender on the inside.