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Gobi 65 - Flowers #3

Friday, July 26, 2013

Gobi 65 is a popular fried cauliflower dish from India.

Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.

I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.

Gobi 65
by WendyinKK 

400gm cauliflower florets
3 sprigs of curry leaf, rinsed, air dried and detached

Ingredients A
200gm plain natural yogurt
1 tbsp meat curry powder
1 tsp red yeast powder
¾ tsp salt
1 inch ginger, pounded
3 cloves garlic, pounded

Ingredients B
100gm rice flour
50gm corn starch
½ tsp baking soda

1. Combine ingredients A or (Place ingredients A in to a blender and whiz until fine, if you don't feel like pounding the ginger or garlic separately).
2. Sift ingredients B together and then combine with ingredients A until a smooth paste forms.
3. Heat some oil for frying. Dip each floret into the batter and deep fry until a crispy crust forms.
4. Dish up and drain well on paper towels.
5. Sprinkle curry leaf into the oil and fry until crispy. Sprinkle this over the fried florets.

7 lovely notes:

ivy sew http://simplybeautifulhealthyliving.blogspot.com,  July 26, 2013 at 1:47 PM  

Wendy, the pic itself already make me drooling. I'm sure it would be yummy if just eat it as snacks, right?

Phong Hong July 26, 2013 at 2:35 PM  

Wendy, I'll eat this as a snack. Yum! yum!

Kit Wai July 26, 2013 at 4:37 PM  

wow , it looks nice and yummy !

Nisa-mom July 26, 2013 at 9:59 PM  

we have a favorite India's restaurant that we always visit and Gobi is become my favorite one *really, I have no idea the name until I pop up in your blog today, and what 65 mean ? no clue*
After read your recipe, gosh.. quite easy..why should I wait till go to India's Restaurant to eat this.. let's make it :)

Chef and Sommelier July 31, 2013 at 12:56 AM  

Haha Wendy! I can reuse this for my India theme next year! :D

Zoe July 31, 2013 at 12:19 PM  

Hi Wendy,

I wonder why is this dish having the number 65? My son will love eating these crunchy cauliflower and he probably didn't know that they are cauliflower :p


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