Gobi 65 is a popular appetizer served in Indian restaurants. P and I love to munch on them and I make it often in my home. The dish is so versatile that we can serve it as an appetizer, a side-dish or a tea-time snack.
It is a super-easy super-hit party snack too. If you ask me to be a vegetarian for a day, I would pick Paneer or Cauliflower to substitute my meat or seafood curries. There was a time when my Dad used to try his best to make me have this vegetable. Yeah, yeah. I told you. I was a picky eater. He used to make Gobi Manchurian and say to me that it was Chicken Manchurian. Well, he makes it so yummy that I could never really find any much difference. Oh, I’m missing him and I’m trying to convince him into coming over to my place for a few days. Let’s see how that will go.
Gobi 65 is fried cauliflower florets. I haven’t added sauces of any kind and this is a dry version. I haven’t added any artificial food color in here. All I did was adding Kashmiri chilli powder instead of the regular red chilli powder. This helps in getting that bright orange color with the added benefit of making it less spicy.
How to prepare Gobi 65 at home:
[tweetthis]Easy to make at home, Crunchy Gobi 65 #recipe is here![/tweetthis]
You can check out this easy Chicken Popcorn recipe which is an easy Party snack.
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