The Gobi 65 recipe in otg oven, a well-loved Indian appetizer, usually consists of deep-fried cauliflower florets coated in a spicy batter. Nevertheless, this recipe presents a healthier and equally delightful oven-baked variation. This adaptation maintains the genuine flavors while decreasing the oil content, resulting in a guilt-free treat.

Gobi 65 is a popular Indian appetizer that packs a flavorful punch. This crispy and spicy dish features cauliflower florets coated in a seasoned batter and deep-fried to perfection. Inspired by the iconic Chicken 65, Gobi 65 has gained a dedicated fan following.

The combination of aromatic spices, tangy flavors, and the cauliflower’s tender yet crunchy texture creates a truly addictive snack. Often served as a starter or a side dish, Gobi 65 is a versatile treat that can be enjoyed on its own or with dipping sauces.

Its popularity has extended beyond South India, making it a beloved dish across the country.

About OTG Oven:

An OTG oven, which stands for oven, toaster, or griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

Gobi 65 recipe in otg oven

Ingredients:

Cauliflower: The star ingredient. Choose firm florets for optimal texture.
Spices: Red chili powder, garam masala, turmeric, coriander powder, cumin powder, and black pepper for the signature flavor profile.
Aromatics: Ginger, garlic, and green chilies for the base of the masala.
Binding agents: Cornflour and rice flour to create a crispy coating.
Yogurt: For a tangy flavor and tender texture.
Lemon juice: To balance the spiciness and enhance the flavor.
Oil: For greasing the baking tray.

Equipment:

Large bowl: For mixing the batter.
Baking tray: To hold the cauliflower florets.
OTG oven: For baking the Gobi 65.
Knife: For cutting the cauliflower.
Measuring spoons and cups: For precise ingredient measurements.

Step-by-Step Preparation:

Prepare the cauliflower:

Cut the cauliflower into bite-sized florets.
Wash and pat dry thoroughly.

Make the marinade:

In a large bowl, combine red chili powder, garam masala, turmeric, coriander powder, cumin powder, black pepper, ginger-garlic paste, and salt.
Add yogurt, lemon juice, and a little water to create a smooth paste.

Coat the cauliflower:

Mix the cauliflower florets with the marinade, ensuring each floret is evenly coated.
Let the flavors infuse for at least half an hour by covering and refrigerating.

Prepare for baking:

Preheat the OTG oven to 200°C (400°F).
Line a baking tray with parchment paper and lightly grease it with oil.

Create the crispy coating:

In a separate bowl, mix cornflour and rice flour.
Dredge the marinated cauliflower florets in the flour mixture, ensuring they are evenly coated.

Bake the Gobi 65:

Arrange the coated cauliflower florets in a single layer on the prepared baking tray.
Cook in the oven for 20-25 minutes, or until the edges are crispy and the top is a golden brown color.

Serve hot:

Garnish with chopped coriander leaves and serve immediately.

Tips:

For extra crunch, you can air-dry the cauliflower florets after washing and patting dry.

To suit your taste, increase or decrease the amount of spice.

You can add other vegetables like bell peppers or onions for variety.

For a smoky flavor, broil the Gobi 65 for the last few minutes of baking.

Use coconut oil or olive oil for a healthier choice.

Try a variety of herbs and spices to develop your own distinct flavor profile.

Additional Tips:

To prevent the cauliflower from becoming soggy, ensure it is completely dry before coating it in the batter.

Add a few minutes to the baking time for a crunchier texture.

Serve the Gobi 65 hot with tomato ketchup or mint chutney.

Nutritional Chart (Approximate Values) :

A comprehensive nutritional analysis would require specific ingredient quantities and brands.
However, as a general guideline, oven-baked Gobi 65 is lower in calories and fat compared to the deep-fried version.
Cauliflower is a good source of fiber, vitamin C, and potassium.

Note: The nutritional content can vary based on the specific ingredients used and portion sizes. It’s recommended to use a nutritional analysis tool for precise calculations.

Tandoori Gobi 65 recipe in otg oven:

Tandoori Gobi in OTG Oven

Cut cauliflower into florets, blanch briefly, and drain. In a bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, cumin, coriander, garam masala, and salt. Marinate cauliflower florets in this mixture for at least 30 minutes. Preheat OTG oven to 200°C.
Place marinated cauliflower on a baking tray lined with foil. Drizzle with oil. Bake for 20-25 minutes, flipping halfway, until golden brown and tender. Garnish with fresh cilantro and serve hot with mint chutney.