Cooking Gobi 65: A Step-by-Step Guide to the Perfect Indo-Chinese Dish

Gobi 65 is a popular Indo-Chinese dish that has gained a massive following worldwide. This spicy, crispy, and flavorful cauliflower dish is a staple in many Indian restaurants and is often served as an appetizer or side dish. In this article, we will explore the history of Gobi 65, its ingredients, and provide a step-by-step guide on how to cook it to perfection.

History of Gobi 65

Gobi 65 is believed to have originated in the southern Indian city of Chennai, where it was created by Chinese immigrants who settled in the city. The dish is a fusion of Indian and Chinese flavors, with the “65” in its name referring to the year it was created – 1965. Over time, Gobi 65 has become a staple in many Indian restaurants and is often served alongside other popular Indo-Chinese dishes like chicken manchurian and vegetable spring rolls.

Ingredients

To cook Gobi 65, you will need the following ingredients:

• 1 head of cauliflower, broken into florets
• 1 cup of all-purpose flour
• 1/2 cup of cornstarch
• 1/2 cup of panko breadcrumbs
• 1/4 cup of vegetable oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 small capsicum, finely chopped
• 1 tablespoon of soy sauce
• 1 tablespoon of tomato ketchup
• 1 tablespoon of chili sauce
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• Salt, to taste
• Chopped cilantro, for garnish

Step-by-Step Guide to Cooking Gobi 65

Cooking Gobi 65 is a multi-step process that requires some preparation and patience. Here’s a step-by-step guide to cooking Gobi 65:

Step 1: Prepare the Cauliflower

To prepare the cauliflower, wash it thoroughly and break it into florets. Remove any excess leaves or stems and pat the florets dry with a paper towel. This will help the cauliflower cook evenly and prevent it from becoming soggy.

Step 2: Marinate the Cauliflower

In a large bowl, mix together the flour, cornstarch, and panko breadcrumbs. Add the cauliflower florets to the bowl and toss them to coat them evenly with the flour mixture. Add the vegetable oil, garlic, onion, capsicum, soy sauce, tomato ketchup, chili sauce, cumin seeds, coriander powder, and salt to the bowl. Mix everything together until the cauliflower is well coated with the marinade. Cover the bowl with a lid and refrigerate it for at least 30 minutes.

Step 3: Deep-Fry the Cauliflower

Heat the vegetable oil in a deep frying pan over medium heat. When the oil is hot, add the marinated cauliflower florets to the pan and deep-fry them until they are golden brown and crispy. This should take around 5-7 minutes, depending on the heat and the size of the cauliflower florets. Remove the fried cauliflower from the pan and place it on a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Sauce

In a small bowl, mix together the soy sauce, tomato ketchup, chili sauce, and cumin seeds. Add a tablespoon of water to the bowl and mix everything together until the sauce is smooth and well combined.

Step 5: Assemble the Gobi 65

In a large serving dish, arrange the fried cauliflower florets in a single layer. Pour the prepared sauce over the cauliflower and toss everything together until the cauliflower is well coated with the sauce. Garnish the dish with chopped cilantro and serve it hot.

Tips and Variations

Here are some tips and variations to help you cook the perfect Gobi 65:

Tips

• Use fresh cauliflower for the best results. Old cauliflower can be soggy and may not cook evenly.
• Don’t over-marinate the cauliflower, as this can make it soggy and difficult to fry.
• Use the right type of oil for deep-frying. Vegetable oil or peanut oil works well for Gobi 65.
• Don’t overcrowd the frying pan, as this can lower the oil temperature and result in greasy or undercooked cauliflower.

Variations

• To make Gobi 65 more spicy, add more chili sauce or use hot sauce like sriracha.
• To make Gobi 65 more crispy, add more panko breadcrumbs to the marinade or use cornflakes instead of breadcrumbs.
• To make Gobi 65 more flavorful, add more garlic or use roasted garlic instead of raw garlic.

Nutrition Information

Gobi 65 is a nutritious dish that is high in fiber, vitamins, and minerals. Here is the nutrition information for Gobi 65:

Conclusion

Gobi 65 is a delicious and nutritious Indo-Chinese dish that is perfect for vegetarians and non-vegetarians alike. With its crispy exterior and spicy interior, Gobi 65 is a dish that is sure to please even the most discerning palate. By following the steps outlined in this article, you can cook the perfect Gobi 65 at home and enjoy it with your family and friends.

What is Gobi 65 and where did it originate?

Gobi 65 is a popular Indo-Chinese dish that originated in India, specifically in the city of Chennai. The name “Gobi” refers to cauliflower, which is the main ingredient in the dish, while “65” is believed to refer to the year it was created, 1965. However, the exact origin and meaning of the name are still debated among food enthusiasts.

Gobi 65 is a spicy and flavorful dish that combines the crunch of cauliflower with the bold flavors of Indo-Chinese cuisine. It is often served as an appetizer or snack and is a staple in many Indian restaurants. The dish has gained popularity worldwide for its unique taste and texture, making it a favorite among foodies and adventurous eaters.

What are the essential ingredients needed to make Gobi 65?

To make Gobi 65, you will need a few essential ingredients, including cauliflower, all-purpose flour, cornstarch, eggs, and a blend of spices. The spices typically include cumin, coriander, garam masala, and chili powder, which give the dish its distinctive flavor. You will also need oil for frying and a sauce made from ingredients like soy sauce, vinegar, and chili sauce.

In addition to these ingredients, you may also want to add some aromatics like garlic, ginger, and onions to enhance the flavor of the dish. Some recipes may also include other ingredients like bell peppers, carrots, or mushrooms, but cauliflower is the main ingredient that defines Gobi 65.

How do I prepare the cauliflower for Gobi 65?

To prepare the cauliflower for Gobi 65, you will need to break it into small florets and wash them thoroughly. Then, you will need to dry the florets completely, either by air-drying them or by patting them dry with a paper towel. This step is crucial to ensure that the cauliflower fries evenly and doesn’t become soggy.

Once the cauliflower is dry, you can proceed to marinate it in a mixture of spices, flour, and eggs. The marinade helps to add flavor and texture to the cauliflower, making it crispy on the outside and tender on the inside. You can adjust the marinade to suit your taste preferences and the level of spiciness you desire.

What is the best way to fry the cauliflower for Gobi 65?

To fry the cauliflower for Gobi 65, you will need to heat oil in a deep frying pan or a deep fryer to the right temperature. The ideal temperature for frying cauliflower is between 350°F and 375°F. Once the oil is hot, you can carefully add the marinated cauliflower florets in batches, being careful not to overcrowd the pan.

Frying the cauliflower in batches helps to ensure that it cooks evenly and doesn’t stick together. You can also use a thermometer to check the temperature of the oil and adjust the heat as needed. Once the cauliflower is golden brown and crispy, you can remove it from the oil and drain it on paper towels.

How do I make the sauce for Gobi 65?

To make the sauce for Gobi 65, you will need to combine ingredients like soy sauce, vinegar, chili sauce, and tomato ketchup in a bowl. You can adjust the proportions of the ingredients to suit your taste preferences and the level of spiciness you desire. Some recipes may also include additional ingredients like garlic, ginger, and green chilies to enhance the flavor of the sauce.

Once you have mixed the sauce ingredients together, you can heat them in a pan over medium heat, stirring constantly, until the sauce thickens and turns syrupy. You can then add the fried cauliflower to the sauce and toss it to coat, making sure that the cauliflower is evenly coated with the sauce.

Can I make Gobi 65 without deep-frying the cauliflower?

Yes, you can make Gobi 65 without deep-frying the cauliflower. One option is to bake the cauliflower in the oven instead of frying it. To do this, you can preheat your oven to 400°F and line a baking sheet with parchment paper. Then, you can add the marinated cauliflower florets to the baking sheet and bake them for 20-25 minutes, or until they are golden brown and crispy.

Another option is to air-fry the cauliflower using an air fryer. This method uses less oil than deep-frying and produces a crispy exterior and a tender interior. You can adjust the temperature and cooking time to suit your preference and the type of air fryer you are using.

How do I serve Gobi 65?

Gobi 65 is typically served as an appetizer or snack, and it can be served hot or cold. You can garnish it with chopped green onions, cilantro, or scallions to add a fresh flavor and texture. Some people also like to serve Gobi 65 with a side of rice or noodles to make it a more substantial meal.

You can also customize the serving style to suit your preference. For example, you can serve Gobi 65 in a bowl with a side of sauce, or you can wrap it in a tortilla or naan bread to make it a snack or light meal. The key is to serve it in a way that showcases the crispy exterior and tender interior of the cauliflower.