Gobi 65 | Chilli Gobi | Indo-Chinese Recipes

We all love Indo-Chinese recipes and Gobi 65 or Chilli Gobi is no exception I guess unless you don't like cauliflower.  It makes a perfect snack or side dish with fried rice, noodles etc, I rarely make this and whenever I do, I never get a chance to click, it happens with most of my Indo-Chinese Recipes, we attack the food immediately that there's no time to take pictures and I end up with only step wise photos. I have few recipes like this in my draft God knows when the day will come I can use those step wise pictures!

Anyways back to this Gobi 65 recipe I made this during a weekday when me and DH both were working from home along with fried rice, again this time I almost missed to take this pictures as DH kept eating piece by pieces while I was taking pictures!!

Like most of the recipe Gobi 65 also come with few variations specially the South Indian way of making is little different from North India way.  This recipe is more towards the North Indian way of Gobi 65, to be more precise Khadakpur street style Indo-Chinese food.  Crunchy yet soft these Chilli Gobi makes a great party snack and I am posting this during Holi time so you can make this for your get-together.

Check here other Holi Special Recipes

Ingredients for Gobi 65 (Chilli Gobi)

[Serves 2-3]

Cauliflower Florest - 2 Cups
Maida/All Purpose Flour - 1/4 Cup
Corn Flour - 3 tbsp + 1 tbsp
Cumin Powder - 1/2 tsp {Make your own Cumin Powder}
Coriander Seeds Powder - 1 tsp
Red Chilli Powder - 1 tsp
Chaat Masala - 1/2 tsp + to sprinkle
Ginger-Garlic Paste - 1/2 tsp
Cooking Soda - 1/4 tsp
Dark Soya Sauce - 1/2 tsp
Vinegar - 1/2 tsp or lemon juice - 1 tsp
Orange Food Color - A Pinch [optional]
Water - 1/2  Cup or as required
Salt - To Taste
Oil - To Deep Fry

Method:

1. Wash and cut cauliflower in florets, in a large bowl add maida, 3 tbsp corn flour, cumin powder, coriander powder, red chilli powder, chaat masala, ginger-garlic paste, salt, soda.

2. Add water (around 1/2 cup) and mix well without forming lumps to make batter (more of pakoda consistency).  Add vinegar and soya sauce, orange color and mix well.

3. Add cauliflower and mix well, keep aside for 10-15 minutes.

4. Add 1 tbsp of corn flour (this is to make it more crunchy) and mix well.  Check for spices, salt and adjust if required anything.

5. Heat oil in wok for deep frying and drop cauliflower pieces make sure not to make it over crowded to avoid it's getting stick with one another and fry until golden brown all sides, each batch takes 3-4 minutes to fry.
~ If pieces gets stuck with each other, separate it while frying with your ladle.

6. Drain in kitchen tissue, sprinkle chaat masala before serving.

Serve warm with sauce or ketchup or eat just like that.

Have a nice day ~~