Spicy Gobi 65 roll गोभी 65 काठी रोल Restaurant style recipe Malabar Parotta

For Frying Gobi

• In a bowl add cauliflower, ginger garlic-ginger paste, salt, corn-starch, refined flour, degi red chilli powder, curd, water and mix everything until it coat’s the cauliflower properly.
• Now deep fry then in medium hot oil until golden brown and crispy.
• Remove and keep aside for further use.

For Tempering

• In a kadai heat oil and add mustard seeds, ginger, garlic, green chillies, curry leaves, salt, tomato ketchup, degi red chilli powder black pepper powder and saute for a minute.
• Then add fried gobi and toss it until it costs the gobi properly, now finish it with coriander leaves and keep aside for further use.

For Paratha

• Take a portion from the refined flour dough and roll it as thin as possible, now apply oil, salt, some refined flour and fold it like a fan.
• Then roll it for one end to another and tuck in the last part in so it does not open. Repeat this with the rest of the dough and keep aside covered by a wet cloth for 5 minutes.
• After resting, roll it into a roti and roast it on a hot flat pan.
• Once half cooked apply some oil and cook it from both sides until golden brown.
• Keep aside for further use.

For Assembling Gobi 65 Rolls

• Take one paratha and apply hung curd on the lower part then place the fried gobi, sliced tomato & onion, fresh Coriander leaves and then roll it up. Serve immediately.