Gobi 65 (Cauliflower)

• 1 small cauliflower
• 1/2 cup maida (all purpose flour)
• 1/2 cup cornflour
• 3 cup of vegetable oil
• Pinch of cumin seeds
• 3 medium size chopped onion
• 5-6 clove of chopped garlic
• 2 inch of grated ginger
• 3-4 chopped chili
• salt to taste
• 3 medium size chopped onion
• 5-6 clove of chopped garlic
• 2 inch of grated ginger
• 3-4 chopped chili
• salt to taste
• 4-5 tablespoon of chili-garlic sauce
• 1/2 teaspoon black pepper
• little ajina-motto (MSD)
• Coriander leaves for garnishing

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 4

How to make Gobi 65

1. Take 1 small cauliflower and cut it into small size pieces wash them properly.

2. In a pan boil the cauliflower in enough water till it is half tender. Drain the excess water and keep aside.

3. In a bowl put 1/2 cup maida (all purpose flour), 1/2 cup cornflour and mix with little salt and put 1 cup water and make not so thick batter. Add water if required.

4. Take a non-stick pan heat 1 cup of vegetable oil and dip the boiled cauliflower (Gobi) (step 2) into the batter (step 3) and fry till it becomes golden brown in color. Fry in low flame.


5. In another pan heat 2 tablespoon of vegetable oil and put pinch of cumin seeds, when it starts to splutter put 3 medium size chopped onion, 5-6 clove of chopped garlic, 2 inch of grated ginger, 3-4 chopped chili and salt to taste. Cook till onion is fully tender.

6. Now put 4-5 tablespoon of chili-garlic sauce, 1/2 teaspoon black pepper and little ajina-motto (MSD), cook for 2-3 mins.

7. Put the fried cauliflower (gobi) and mix well with the gravy (step 6).

Garnish with chopped coriander leaves.

Gobi 65 is ready to serve hot for evening snacks.

Tip: You can prepare the gravy in large quantities separately and mix fried cauliflower (Gobi) as and when required while serving. Do not keep the Gobi in the gravy for long, else the Gobi will lose it’s crispness.