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Gobi 65 is a popular and mouthwatering Indian snack or appetizer that is loved by people of all ages. It is a vegetarian dish made from cauliflower florets that are marinated in a flavorful blend of spices, coated with a crispy batter, and deep-fried to perfection. This dish is not only delicious but also easy to prepare, making it a great addition to your culinary repertoire as a home maker. In this article, we will delve into the world of Gobi 65, exploring its history, ingredients, preparation, and some variations to help you master this delightful dish.
The origin of Gobi 65 can be traced back to the southern part of India, specifically the state of Tamil Nadu. It is believed to have been created by a chef in a Chennai-based restaurant as an innovative way to serve cauliflower. The “65” in the name remains somewhat of a mystery, with several theories surrounding its significance. Some believe that it was the 65th item on the restaurant’s menu, while others speculate that it refers to the number of days the cauliflower was marinated. Regardless of its origin, Gobi 65 quickly gained popularity and spread throughout India, becoming a beloved snack and appetizer in households and restaurants alike.
To make delicious Gobi 65, you will need the following ingredients:
Preparation
Now, let’s dive into the step-by-step process of making Gobi 65:
Blanch the Cauliflower:
Prepare the Marinade:
Create the Batter:
Coat the Cauliflower:
Add Curry Leaves:
While the classic Gobi 65 is an absolute treat, you can experiment with different variations and serving styles to suit your taste and occasion:
Dry Gobi 65: The recipe described above results in a crispy, dry version of Gobi 65. If you prefer a saucier option, you can prepare a tangy sauce by mixing tomato ketchup, chili sauce, and a dash of soy sauce. Toss the fried cauliflower florets in this sauce for a delectable twist.
Gobi Manchurian: To give your Gobi 65 an Indo-Chinese twist, you can prepare a Manchurian sauce using soy sauce, vinegar, and cornstarch. Toss the fried cauliflower in this sauce for a sweet and tangy flavor.
Healthy Gobi 65: If you’re looking for a healthier option, consider baking the marinated cauliflower florets in the oven instead of deep-frying. You’ll achieve a similar crispy texture with fewer calories.
Gobi 65 is best enjoyed fresh and hot. Here are some serving suggestions to enhance your culinary experience:
Garnish: Sprinkle freshly chopped coriander leaves and a dash of chaat masala for a burst of color and flavor.
Accompaniments: Serve Gobi 65 with mint chutney, tamarind chutney, or a side of yogurt raita to balance the heat.
Rice or Roti: Gobi 65 can be a standalone snack or a side dish to complement your main course. It pairs wonderfully with steamed rice, pulao, or various Indian bread like roti or naan.
Tea-time Treat: Gobi 65 makes for an excellent tea-time snack, so serve it alongside a hot cup of masala chai for a perfect combination.
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