GOBI 65 (CAULIFLOWER 65)
In Chennai, Gobi 65 (Cauliflower 65), made of crisp cauliflower stalks mixed with mild spices and aromatics, is the perfect bar snack.
Chicken 65, Indian for Buffalo Wings, comes in a delicious cauliflower-based version called Gobi 65 from Chennai. Like many other Indian foods, there are many interesting stories about where the “65” comes from. There are three possible explanations for its name: it was created in 1965, it got its name from the amount of chiles in it, or “65” was the menu number for the first dish. Both are true, though.
For a lighter batter, I mixed flour and potato starch to make a tempura-style batter. The thick batter can get greasy. This makes a cauliflower that is almost naked, soft, and juicy on the inside and unbelievably crisp on the outside. I used the double fry method for my fish and chips to ensure they stayed crispy. I first fried the cauliflower at a lower temperature, then fried it at a higher temperature to make it crisp.
Star anise, kalonji seeds, garlic, and ginger are some spices and aromatics I use to season my fried cauliflower. Adding red onions at the end removes their raw edge and gives the mix a sweet, crisp taste. When mixed with the crunchy, savory cauliflower florets, this unbeatable mixture will make you lick the plate clean for the last few tasty crumbs.
Gobi 65 (Cauliflower 65)
Ingredients
for cauliflower
- 500 Gram cauliflower (1 head, florets separated)
- 35grams
¼ cups
all-purpose flour - 40 grams
¼ cups
potato starch - 1 tablespoon garam masala
- ½ teaspoon ground turmeric
- 2 teaspoons chili flakes
- ½ teaspoon ground black pepper
- 2 tablespoon scilantro (minced)
- ⅓ cup club soda (cold)
- 2 teaspoons soy sauce
- 1 tablespoon chili paste vegetable oil (for frying)
for tempered spices
- 2 tablespoons vegetable oil
- 1 pod star anise
- 1 teaspoon kalonji seeds (aka nigella )
- 15 grams garlic (minced)
- 15 grams ginger (minced)
- 75 grams red onion (½ large onion, chopped)
- 2 teaspoons garam masala Cilantro salt
Instructions
- Mix the flour, potato starch, 1 tablespoon garam masala, turmeric, chili flakes, black pepper and cilantro together in a bowl. Add the club soda, soy sauce, and chili paste and mix until just combined (do not overmix). The batter should be about the consistency of a melted milkshake. If it's too thick, add some more club soda.
- Add the cauliflower and toss to coat evenly with batter.
- Add 2-inches of oil to a heavy bottomed pot and preheat to 320 degrees F (160 C).
- Add the cauliflower to the oil and fry for 5 minutes. Do not disturb the cauliflower when you first add it to the oil or all of the batter will come off. Once the batter is no longer sticky, turn the cauliflower over once. Transfer the fried cauliflower to a bowl and repeat with any remaining cauliflower.
- Skim off any crumbs in the oil, and then increase the temperature to 375 degrees F (190 C).
- In a separate frying pan, add 2 tablespoons of oil, the star anise and kalonji seeds and fry until the spices are fragrant. Add the garlic, ginger and fry until the garlic has caramelized.
- Fry the cauliflower a second time at the higher temperature until it's golden in color and the exterior is crisp.
- Add the onions and garam masala to the fried spices and then toss together with the twice-fried cauliflower.
- Sprinkle the Gobi 65 with a flaky finishing salt such as kosher or maldon and then garnish with cilantro to serve.
For More Recipes : norecipes.info