Gobi 65 is a popular and mouthwatering Indian snack or appetizer that is loved by people of all ages. It is a vegetarian dish made from cauliflower florets that are marinated in a flavorful blend of spices, coated with a crispy batter, and deep-fried to perfection. This dish is not only delicious but also easy to prepare, making it a great addition to your culinary repertoire as a home cook. In this article, we will delve into the world of Gobi 65, exploring its history, ingredients, preparation, and some variations to help you master this delightful dish.
Origin of Gobi 65
The origin of Gobi 65 can be traced back to the southern part of India, specifically the state of Tamil Nadu. It is believed to have been created by a chef in a Chennai-based restaurant as an innovative way to serve cauliflower. The “65” in the name remains somewhat of a mystery, with several theories surrounding its significance. Some believe that it was the 65th item on the restaurant’s menu, while others speculate that it refers to the number of days the cauliflower was marinated. Regardless of its origin, Gobi 65 quickly gained popularity and spread throughout India, becoming a beloved snack and appetizer in households and restaurants alike.
Ingredients for Gobi 65
- Cauliflower: 1 medium-sized cauliflower head, washed and cut into bite-sized florets.
- All-Purpose Flour: 2 tablespoons
- Besan (Gram Flour): 1 tablespoon
- Rice Flour: 1 tablespoon (for added crispiness)
- Corn Flour: 1 teaspoon (for a smoother texture in the batter)
- Yogurt: 1 tablespoon (to enhance flavor and tenderness)
- Spices: 1 teaspoon each of red chili powder, turmeric powder, garam masala, and cumin powder
- Ginger-Garlic Paste: 1 tablespoon
- Curry Leaves: A handful of fresh curry leaves (for aroma)
- Green Chilies: 2-3 finely chopped (adjust to taste)
- Lemon Juice: Juice of half a lemon (for a tangy twist)
- Salt: To taste
- Oil: For deep frying
Preparation of Gobi 65
1. Blanch the Cauliflower
- Boil water in a large pot, add a pinch of salt, and blanch the cauliflower florets for about 3-4 minutes until slightly tender.
- Drain and set aside.
2. Prepare the Marinade
- In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, pepper powder, garam masala, lemon juice, and salt to create a thick marinade.
- Add the blanched cauliflower florets, ensuring they are well-coated.
- Let the cauliflower marinate for at least 30 minutes.
3. Create the Batter
- In another bowl, mix gram flour, rice flour, cornstarch, and chopped green chilies.
- Gradually add water and whisk until you achieve a smooth, lump-free batter (similar to pancake batter consistency).
4. Coat the Cauliflower
- Heat oil in a deep frying pan on medium-high heat.
- Dip each marinated cauliflower floret into the batter, ensuring an even coating.
- Carefully drop the coated florets into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
5. Add Curry Leaves
- In the same hot oil, fry fresh curry leaves for a few seconds until crispy. Remove and set aside for garnish.
Variations of Gobi 65
- Dry Gobi 65: The recipe described results in a crispy, dry version. For a saucier option, toss the fried florets in a mixture of tomato ketchup, chili sauce, and soy sauce.
- Gobi Manchurian: For an Indo-Chinese twist, toss the fried cauliflower in a Manchurian sauce made with soy sauce, vinegar, and cornstarch.
- Healthy Gobi 65: For a healthier option, bake the marinated cauliflower in the oven instead of deep-frying.
Serving Suggestions
- Garnish: Sprinkle freshly chopped coriander leaves and a dash of chaat masala.
- Accompaniments: Serve with mint chutney, tamarind chutney, or yogurt raita.
- With Rice or Roti: Gobi 65 pairs wonderfully with steamed rice, pulao, or Indian bread like roti or naan.
- Tea-Time Snack: Enjoy Gobi 65 with a hot cup of masala chai.
Quick Recipe Recap
Ingredients:
- Cauliflower (Gobi): 1 medium-sized
- All-Purpose Flour: 2 tablespoons
- Besan: 1 tablespoon
- Rice Flour: 1 tablespoon
- Corn Flour: 1 teaspoon
- Ginger-Garlic Paste: 1 tablespoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Pepper Powder: 1/2 teaspoon
- Water: 1/4 to 1/2 cup
- Salt: 1 teaspoon
- Oil: For frying
- Curry Leaves: For garnish
Method:
- Clean and slice the cauliflower into fine florets. Boil with a pinch of salt for 5 minutes, then drain and pat dry.
- Mix all-purpose flour, besan, corn flour, and rice flour in a bowl. Add ginger-garlic paste, Kashmiri red chili powder, turmeric powder, pepper powder, and salt.
- Prepare a thick batter and coat the cauliflower florets evenly.
- Heat oil in a pan and fry the coated florets in batches until golden and crispy.
- Drain excess oil and garnish with fried curry leaves.
- Serve hot with mint chutney, coriander chutney, or tomato ketchup.
Enjoy this crispy, spicy, and flavorful Gobi 65 as a starter, appetizer, or tea-time snack!
