Cauliflower 65 Recipe | Gobi 65 | Crispy & Spicy Fried Cauliflower

Cauliflower 65 or crispy & Spicy fried cauliflower is a tempting and addictive snack and guess it is almost everyone's favorite from kids to aged person. There are tons of recipes for this cauliflower. I too have already posted Restaurant style Gobi 65, in which the cauliflower florets are dipped in a batter and then deep fried till crisp. But this recipe is super quick, so easy and doesn't require any batter. 

Long back I saw Chef Dhamu's recipe on tv channel and recreated myself. Only thing there's no batter and everything is mixed like we do for Pakoda and deep fried immediately. This recipe sure gives you perfect crispy and yummy fried cauliflower.

This cauliflower 65 makes a perfect tea time snack with some hot beverages. Not only as a snack, this cauliflower 65 makes a great side dish with Tomato Biryani, Fried Rice, Rasam & Rice, Curd rice.
I wanted to post this recipe since long time and finally few weeks back prepared mainly to click some pictures for blog.

Here, I used Wheat flour / Atta for binding as I did not have all purpose flour in hand that time. To my surprise it turned out well, cripsy and also it did not absorb much oil. So next time, when you buy cauliflower please do try this recipe for your kids and definitely they will love it. Now off to the recipe...

Gobi 65 Recipe

Prep Time : 10 minutes | Cook Time : 15-20 minutes

Recipe Category : Snacks

Serves  2

Ingredients

1. Cauliflower Florets   2 cup(loosely packed)
2. Ginger Garlic Paste  1/2-1 tsp
3. Fennel seeds powder/Ground Fennel   1/2 tsp
4. Red Chili Powder   1/2 tsp(I used kashmiri red chili powder)
5. Garam Masala Powder   1/2 tsp 
6. Salt   to taste
7. Corn Flour   2 tsp
8. Rice Flour  2 tsp
9. Atta or Maida/All Purpose Flour   2 tsp
10. Besan Flour/Gram Flour/Kadala maavu   1 tsp
11. Red color   a pinch(I skipped, optional)
12. Oil   to deep fry

Method
First boil 3-4 cups of water in a sauce pan, when it starts boiling add cauliflower florets and simmer for 3 minutes.
And then remove from the stove and drain it in a strainer/colander and wash in cold running water.

Then drain well and spread them in a kitchen towel and wipe all the moisture(this helps in less oil absorption).
Now take the blanched florets in a bowl, add ginger garlic paste, fennel powder, chili and turmeric powder.

Mix the masala powder with florets and then add flours and enough salt and combine well.
And then lightly sprinkle water (1-2 tbsp or less water) or just wet your hand and combine florets with the flours.
Now the masala coated cauliflower florets ready to fry.
Heat oil in a kadai, when it is hot fry the florets in batches depending on the size of the kadai.

Oil should be hot and after adding the florets reduce the heat to medium and fry till golden brown on both sides.
After frying first batch, allow the oil to get heat for 2 minutes then add the florets again.
Do repeat the same for remaining florets and drain the florets in paper towel and serve hot with ketchup.
Notes:
If you increase the cauliflower florets increase the quantity of other ingredients too, just note that
2:1 ratio for corn flour,maida:Besan flour.
Instead of water you can also use beaten curd/yogurt to mix the flours.
I did not use red color, instead I added kashmiri chilli powder.