When I was in school I tasted fried gobi for the first time. My aunt is a excellent cook every time we go and visit her she makes tasty dishes for us. During one summer vacation she prepared gobi manchurian. It was super yum😊 After marriage when I started cooking I use to deep fry gobi. Recently I started exploring oven based recipe and wanted to give a try with baking gobi.
Ever since I had Gobi 65 for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking cauliflower. That day I added yellow corn meal. I marinated cauliflower for 2 hours, overlapped cauliflower it was soggy and I didn’t get proper fried texture. It turned out more like a curry instead of gobi 65 texture. Again I wanted to try this with white corn flour, and reduce my marination time, and final kept cauliflower without overlapping. Crispy baked gobi is ready Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out Baked Thattai Baked Seedai Baked Idli Fry Masala vadai Baked bonda Baked pakoda Baked Potato Tikka Baked Paneer tikka Baked Rajma vadai Baked healthy mixture
Method:
Parboil cauliflower and strain them
Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease Combine all spice powder and mix well. Add cornflour and all purpose flour and mix well; let it marinate for 20 -30 minutes Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween
