Gobi 65

Recipe for Gobi 65:
# Gobi 65 Recipe – A Delicious Starter from Mom’s Dosa in Cloverdale!

## Introduction/Description
Welcome to Mom’s Dosa, your go-to spot in Cloverdale for authentic Indian dishes! Today, we’re excited to share our flavorful Gobi 65 recipe. This popular Indian appetizer features crispy cauliflower florets marinated in a blend of spices and deep-fried to golden perfection. It’s a crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a party or craving a snack, Gobi 65 is sure to impress your guests!

## Ingredients List
– 1 medium head of cauliflower, cut into florets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 2 tablespoons rice flour (for extra crispiness)
– 1/2 teaspoon turmeric powder
– 1 tablespoon red chili powder (adjust to taste)
– 1 teaspoon cumin powder
– 1 teaspoon garam masala
– Salt to taste
– 1 tablespoon ginger-garlic paste
– 2-3 tablespoons yogurt
– 1 tablespoon lemon juice
– Water (as needed, to make the batter)
– Oil (for deep frying)
– Fresh coriander or curry leaves (for garnish)

## Instructions/Steps
1. **Prepare the Cauliflower**: Rinse the cauliflower florets and soak them in hot water mixed with a little salt for 10 minutes to help with the cleaning and to soften them slightly. Drain and set aside.

2. **Make the Batter**: In a large mixing bowl, combine all-purpose flour, cornstarch, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well.

3. **Add Wet Ingredients**: Add ginger-garlic paste, yogurt, and lemon juice to the dry ingredients. Gradually add water to create a smooth, thick batter that can coat the cauliflower evenly. The batter should not be too runny; adjust the water as needed.

4. **Coat the Cauliflower**: Dip each cauliflower floret into the batter, ensuring it’s well-coated. Let any excess batter drip off.

5. **Heat the Oil**: In a deep frying pan, heat oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.

6. **Fry the Cauliflower**: Carefully add the battered cauliflower florets to the hot oil in batches. Avoid overcrowding the pan. Fry until golden brown and crispy, about 4-5 minutes. Turn them occasionally for even frying.

7. **Remove and Drain**: Once cooked, remove the cauliflower with a slotted spoon and place them on paper towels to drain excess oil.

8. **Garnish and Serve**: Garnish the crispy Gobi 65 with fresh coriander or fried curry leaves. Serve hot with a side of mint chutney or tomato ketchup.

## Cooking Time
– **Preparation Time**: 15 minutes
– **Cooking Time**: 20 minutes
– **Total Time**: 35 minutes

## Serving Size
This Gobi 65 recipe serves about 4-6 people as an appetizer.

## Tips and Variations
– **Spice Level**: Adjust the amount of red chili powder based on your spice preference.
– **Baking Option**: For a healthier version, try baking the coated cauliflower at 400°F (200°C) for about 25 minutes, flipping halfway through.
– **Additional Flavoring**: Add a pinch of food color for a more vibrant appearance or toss in some sesame seeds for extra crunch.
– **Gobi 65 Variations**: You can experiment with add-ins like chopped spinach or other vegetables to the batter for added flavor and nutrition.

**Disclaimer**: Please note that this Gobi 65 recipe serves as a reference and may not exactly match the recipe followed at Mom’s Dosa. However, we trust you’ll enjoy making this delightful dish at home!

We hope you enjoy trying this Gobi 65 recipe! Visit us at Mom’s Dosa in Cloverdale for more delicious Indian dishes and a taste of home-cooked flavors!