How to make Gobhi Angar -
Cauliflower florets marinated in spicy yogurt and cooked on a barbeque.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cauliflower (फूलगोभी),
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Gobhi Angar checkout Pudinewale Pichke Gobhi Ke Pakode, Vegetable Tempura, Gobhi ke Pakode, Cauliflower Popcorns . You can also find more Snacks and Starters recipes like Chicken and Spinach Bread Pizza Masala Popcorn Phuljari Kebab Eggless Donuts - SK Khazana
Gobhi Angar Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Gobhi Angar Recipe
Cauliflower cut into large florets blanched with salt and turm 500 grams
Oil 2 tablespoons
Gram flour (besan) 2 tablespoons
Hung yogurt 1/2 cup
Garlic cloves 15-20
Ginger 2 inches
Red chilli paste 1 1/2 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Chaat masala 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Juice of 1½ lemon
To Serve
Iceberg lettuce leaves a few
Spring onions thinly sliced a few
Carrot grated
Green capsicum a few
Method
Step 1
Heat oil in a non-stick pan kept on barbeque. Add gram flour and saute till raw smell disappears.
Step 2
Chop garlic and ginger in a chopper. Place hung yogurt in a bowl, add ginger-garlic, gram flour and mix well. Add red chilli paste, salt, black salt, chaat masala, carom seeds, garam masala powder and lemon juice and mix well.
Step 3
Add cauliflower florets and mix well so that all the florets are well coated. Set aside to marinate for ½-1 hour.
Step 4
String the cauliflower florets onto skewers and place on the barbeque and cook, rotating the skewers from time to time to ensure even cooking. Baste the florets with a little oil cook till completely done.
Step 5
Keep some iceberg lettuce, spring onions, carrot, green capsicum on a serving plate. Remove the cauliflower florets from the skewers and place on the serving plate. Sprinkle a little chaat masala and serve hot.
Nutrition Info
Calories : 561 Kcal
Carbohydrates : 29.1 gm
Protein : 18.2 gm
Fat : 41.5 gm
Other : Vitamin C-280
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
