Gobi 65 (Hotel Style)2014-12-10
- Cuisine: Andhra Cuisine, Tamil Nadu Cuisine, Telugu cuisine
- Course: Side Dish, Snacks
- Skill Level: Expert
- Add to favorites
- Yield : 1 Plate
- Servings : 1
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Gobi 65 is a famous side dish and it is a great combinational dish with Tomato dal or any dal. You should try this fry recipe at your home. This dish is almost in every restaurant or hotel will be given or served as a side dish for the sambar or dal recipies.
- Coriander Powder – 2 T Spoons
- Cauliflower – 2 Cups (separate the flowers)
- Garam Masala Powder – 2 T Spoons
- Red Chilli Powder – 1 T Spoon
- Turmeric Powder – ½ T Spoon
- Red Food Colour – Pinch
- Gram Flour – 1 Cup
- Corn Flour – 1 Cup
- Rice Flour – 1 Cup
- Ginger Garlic Paste – 2 T Spoons
- Pepper Powder – ½ T Spoon
- Chopped Green Chillies – 1 T Spoon
- Chopped Curry Leaves – 1 T Spoon
- Chopped Coriander Leaves – 1 T Spoon
Turn on the stove and place the kadai on the stove and add the cut pieces of the cauliflower pieces and cook for 5 to 10 minutes to remove the raw smell from the cauliflower pieces and keep aside.
Take a Bowl add Corn Flower, Red chilli Powder, Rice Flour, Gram Flour, Turmeric Powder, Red food colour, Coriander Powder, Chopped Green Chillies, Chopped Curry Leaves, Chopped Coriander Leaves, Ginger Garlic Paste and mix well by adding a water little by little then add food colour (which is optional) and mix well until it turns like a dosa batter consistency.
Turn on the stove and place the fry kadai and pour the oil and heat, now take the cauliflower pieces and dip in to the masala paste and drop those pieces in a heated oil and fry until the colour changes to red colour or brown colour. And take out in to a paper napkin to remove the extra oil from the Gobi 65.
That is it your favourite Gobi 65 is ready to serve hot with rice along with any Dal.
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This information is per serving.
Total Fat10 g