Gobi or cauliflower is a relatively new vegetable for me. Though I
knew very well about it, neither mom nor MIL brought it home and cooked with
it. For some reason, it had hardly made into our kitchens. My first encounter
with this vegetable had been in the form of Gobi Manchurian in some chat shop
in Bangalore, almost when I was in college and started eating out with friends
occasionally.
Prior to that, as a kid, I had seen the Gobi manchurian in some
wedding menus loaded with artificial colors making it look bright red. And funnily
enough, I had believed it was some non-vegetarian item and had always been
scared to even try it! And if there were florets of cauliflower in other dishes
like pulav or so, I’d promptly keep it aside and finish with the rest of the
dish, not bothering to even taste it!
It was after wedding that D introduced me to this beautiful vegetable
in restaurants, and also got it home once, but again, as there were many
non-takers for it at home, it didn’t become a regular. It remains one if D’s
favorite veggies and I’ve started buying it here and experimenting it in
various dishes. One such was this Gobi 65 and he loved it, so did I :)
It is flavorful, crispy, spicy and makes a good starter or as a side
dish to some Chinese based menu like Fried Rice or Noodles. Here’s the recipe…
Gobi 65 - Spicy Cauliflower Fritters
Preparation time : 15 min
plus marinating time
Cooking time : 30
min
Serves : 4
Adapted from : Monsoon Spice
Ingredients:
Cauliflower - 1 medium, florets separated
Onion - 1 medium, finely chopped
Garlic cloves - 2-3 large, thinly sliced
Green chilies - 1-2, chopped fine; adjust as per taste
Cauliflower - 1 medium, florets separated
Onion - 1 medium, finely chopped
Garlic cloves - 2-3 large, thinly sliced
Green chilies - 1-2, chopped fine; adjust as per taste
Capsicum/Bell Pepper - 1 or 2, cut into 1 inch squares
Coriander Leaves - 2 Tbsp, finely chopped
1 tbsp Oil
Soya Sauce - 1Tbsp
Oil for deep frying
For Batter:
Maida/All Purpose Flour - ½ cup
Corn Flour- 2 Tbsp
Red Chili Powder - 1 tsp, adjust acc to taste)
Garam masala powder - 1 tsp
Coriander Leaves - 2 Tbsp, finely chopped
1 tbsp Oil
Soya Sauce - 1Tbsp
Oil for deep frying
For Batter:
Maida/All Purpose Flour - ½ cup
Corn Flour- 2 Tbsp
Red Chili Powder - 1 tsp, adjust acc to taste)
Garam masala powder - 1 tsp
Ginger-Garlic Paste - 1 tsp
Salt to taste
Water
Salt to taste
Water
Method:
- Semi
cook the cauliflower
- Boil
some water in a large pot
- Wash
cauliflower florets under running water and transfer them to the boiling
water.
- Cook
it for 5 minutes till they are half cooked
- Drain all the water by passing through colander and run these cauliflower florets under cold water to stop cooking process. Keep it aside till needed.
Batter:
- Take
all purpose flour and corn flour in a mixing bowl and add all the
ingredients for batter and mix well.
- Now
start adding little water at time and keep mixing with a whisk to get thick
batter of pouring consistency.
- Adjust
the seasoning and spices according to your taste and add the cauliflower
florets to it. Mix them well so that each floret is coated well.
- Cover it and let it marinate for at least 3-4 hours to build up all the flavors. If you’re pressed for time, even half an hour should do.
Deep
fry:
- Heat
oil in a kadai or frying pan.
- Drop
the florets into oil, one at a time, and fry them till golden brown in
color in batches of 4-5, depending on the size of your pan.
- Place
them on a paper towel to remove excess oil.
- Repeat for the next batch and deep fry them till golden brown and crisp.
Assemble:
- Heat
about a tbsp of oil in a pan and add thinly sliced garlic and chopped
green chilies to it.
- When
it starts to turn light golden, mix in finely chopped onions and cook till
they turn translucent.
- Next
add bell pepper pieces and toss them for a minute or two. Mix in soya
sauce, if using, and toss them for a minute.
- Add
deep fried Gobi 65 and mix them well.
- Turn
off the stove and mix in finely chopped coriander leaves.
- Serve
this delicious Gobi 65 as a side dish along Veg
Fried Rice or Noodles or as a starter
Notes:
- Mix
in the fried gobi with the other stuff just before serving to retain the
crunchiness; else it may get soggy
Coincidentally I made Gobi 65 too!
ReplyDeleteLooks really yum !! Now, its gone to my musttryrecipelist.txt :).
ReplyDeleteYummy, irresistible fritters..
ReplyDeleteMouthwatering gobi 65!!!
ReplyDeletePrathima Rao
Prats Corner
yummy and looks awesome...
ReplyDeleteCool!!
ReplyDelete