My 15th recipe, “Gobi 65 Recipe” an extraordinary cauliflower dish which can challenge the chicken 65. And win the hearts of vegetarians and non-vegetarians alike. It is extremely simple to prepare and can be served as a quick appetizer/snack. Gobi 65 is nothing but a fried cauliflower snack.
Cups of cauliflower florets are coated in a spicy batter and fried until delicious crisp. You can refer to my youtube video here.
Cauliflower is surely a versatile vegetable. And Off late has become extremely famous with more and more folks moving towards being vegan and low-carb. These days I see a lot of recipes substituting cauliflower for meats like chicken to recreate classics such as buffalo chicken wings, etc. However this Gobi 65 has remained an extraordinary fried Gobi dish for ages. One which can easily challenge the chicken 65 and win hands down the hearts of vegetarians and non-vegetarians alike.
These fried cauliflower florets are the perfect evening snack / tea time snack. Can immediately hook anyone who is trying it for the first time . You will always keep eagerly waiting for the next time. Just the thoughts of this deep-fried cauliflower makes me drool. Its quite the popular vegetarian starter found in many famous South Indian restaurants. Wow, my most favorite one. So I can eat this for breakfast, lunch and dinner, 7 days a week, without getting bored 🙂
Whenever I buy cauliflower, even though I typically cook other recipes, but I will always ensure to reserve atleast 10 cauliflower pieces to make this gobi 65. If cauliflower is your favorite too, just like mine, then try out some of my other delicious recipes from here
Gopi 65 Recipe
- 1 medium Cauliflower
- 1 sprig Curry leaves
- 2 Tbsp All purpose flour / Maida
- 2 Tbsp Rice flour
- 1 Tbsp Corn flour
- 1 ½ tsp Kashmiri Chilli powder (adjust per taste)
- 1 tsp Garam masala powder
- 1 tsp Salt (adjust per taste)
- ¼ tsp Turmeric
- 1 ½ tsp Ginger garlic paste
- Oil - for frying
- In a large mixing bowl add all the listed ingredients except (fresh cauliflowers, curry leaves and turmeric) add 3-4 Tbsp of water and mix to get a paste.
- Now par boil the cauliflower florets with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly. Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
- Now heat a pan with oil and fry in batches in medium flame till the cauliflower turns golden brown. Drain and place in paper napkins / paper towel to drain the excess oil.
- Finally, garnish with fried curry leaves, green chillies and lemon wedges. Enjoy hot for the best taste. Serve with tomato ketchup.
I just made these today and they were delicious. By the end of the cooking I realised that smaller is crunchier and therefore tastier. I was wary of adding that much salt but then had to add more and they needed it. I made up a dip of yoghurt, mint and lemon juice and they were superb together. Will make them again with what I learned in the process. Thanks for sharing the recipe.
thanks Donna for trying and glad that it turned out good. I too love the smaller crispier pieces and leave the larger ones for my hubby 😀
R SHANMUGAPRIYA says
Hi I made it today was very tasty.
Thanks for trying Priya. Glad that you liked it 🙂
Preetinder Kaur says
I will try today & give the feed back ! I also love this vegetable !
Sure Preetinder, would love to hear back from you 🙂