This crispy gobi 65 recipe is irresistibly delicious, perfectly cooked with crunchy layer makes it better than restaurant style, you will love this fried cauliflower recipe over and over again!
Tips to make perfect cauliflower 65
Cauliflower: Get the cauliflowers are that is fresh and tender, stale cauliflower doesn’t give you a right texture.
Cut the cauliflower florets to a small bite-sized that helps you cook the cauliflower faster.
Blanching is an absolute must that actually destroys the pesticides in the cauliflower florets and then pats dry them well.
Marination: Make the marinade little thicker, once you add the blanched cauliflower the moisture in the cauliflower helps you to coat the cauliflower florets.
Marinating from to 15 minutes to 1 hour helps you to develop the flavour.
Deep fry: Fry the cauliflower florets over a medium-low flame to golden colour that gives you crispy texture. Do not overcrowd the florets.
Flour ratio: I have an equal amount of all-purpose flour, cornflour and one-third amount of rice flour. This gives me a crunchy cauliflower 65.
Spices: The spice level can be adjusted as per your tastebud. You can add a pinch of pepper powder or chat masala or dry mango powder.
Broccoli: You can follow the same method to make broccoli 65.
Cottage cheese/Paneer/Tofu: Do not blanch the paneer, simply apply the same marinade for paneer cubes to get the crispy paneer 65.
Keywords: gobi 65, cauliflower65, fried cauliflower