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Gobi 65

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Gobi 65 is a easy to make quick snack. My favorite version of 65's is Paneer 65 & always loved to order it or make it at home. This time I tried baked version of gobi 65 & interestingly it turned out to be great. As I have mentioned in my blog many times, I'm not a fan of deep-fried foods. I love shallow frying anything & everything. It kinda gives me a satisfaction that I'm taking control on what I dump in to my tummy. So with that inspiration I made Gobi 65 in both baked & shallow frying versions. I liked both the versions, but loved the shallow version as it has right amount of crispiness & oil to it. Sharing both versions of this dish here. Enjoy them as you like.
Prep Time- 45mins {30mins marinating + 15mins}
Cook Time-30mins
Serves-2people
Ingredients
30 to 40 Cauliflower florets
4Tbs oil {for shallow frying}
2Tsp {For baking}
Water
Batter 
1/2Cup corn flour
2Tbs all-purpose flour
2Garlic cloves grated
1Tsp grated ginger
1/4Tsp turmeric
1Tsp red chili powder
1Tsp garam masala powder
2Tsp lemon juice
Salt to taste
Directions
Marination
- In a bowl take all the ingredients under batter. Add in little by little of water to make a some what thick batter. Adjust taste if needed.
- Now add in florets to batter & coat them well. Allow them to sit in batter for 30mins.
Baking 
- Pre-heat oven @350F & line a baking sheet with parchment paper.
- Lay marinated florets in line on the sheet & in to the oven for 10mins.
- Remove from oven & by now the batter should be dried out. Brush oil on the florets on both sides & again in to oven for 15mins.
- Now you can see a nice crust on top of the florets.
- Remove from oven & cool them off on counter.
Shallow Frying
- Heat pan with 4tbs oil. To pan add few battered florets & fry them on both sides.
- Remove them on to a paper towel & repeat with rest of the florets.
- Serve them with ketchup & enjoy.
Note
- Chili powder I use for cooking is extra hot & spicy. Adjust it in recipe as needed.
- You can replace garam masala with chat masala powder.
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