Gobi 65Gobi 65 is one of the famous and yummy Indian starters. It is spicy and crunchy; it is sometimes served as a tea time snack. It tried to illustrate this gobi 65 recipe in Andhra style.

As it is dry in nature, and doesn’t include any gravy it tastes great when served with tomato ketchup, green chutney or chilli sauce. During winter season, spicy snacks are always compelling, so as this recipe.

As a South Indian, i always like spicy and colorful recipes. Many of us like to have  street food for its spiciness or aroma. But this recipe can be done at home very easily. All you need to do is follow my steps and you are done.

You may also like some other snack recipesCabbage vada, pani puri, beerakaya vada, pav bhaji, masala vada and mirchi vada.

Ingredients:

Cauliflower – 1

Corn flour – 100 gms.

Ginger garlic paste – 1 tsp.

Garam masala – 1 tsp.

Salt – 1 tsp.

Oil – For deep fry approximately 1/4 kg.

Red colour




Prepare Gobi 65:

 

  • Cut the florets into medium size and boil for 5 minutes.
  • Add corn flour, ginger garlic paste, garam masala, salt and red colour. Mix well.
  • Heat oil in a frying pan and put the mixture as bajji (taking small lumps and put it in the oil)
  • Once they are deep fried, place them on a tissue paper so that excess oil gets absorbed.
  • Gobi 65 is ready, serve hot.

 

 

 

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