Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65

Gobi 65 is a popular Indian appetizer or snack made with cauliflower florets coated in a spicy batter and deep-fried. It is a vegetarian version of the famous Chicken 65 dish and is just as delicious and flavorful.

Gobi 65 is made by first blanching the cauliflower florets in boiling water for a few minutes. Blanching helps to soften the cauliflower and make it easier to coat in the batter. A mixture of flour, spices, and herbs is combined and seasoned with salt and pepper to make the batter. The cauliflower florets are then coated in batter and fried until they turn crispy and golden brown.

Gobi 65 is typically served hot with a chutney or sauce. This dish is often eaten as an appetizer or snack but can also be served as a side dish.

Variations of Gobi 65

There are numerous ways to prepare for Gobi 65. Some popular variations include:

• Gobi Manchurian: This dish features Gobi 65, coated in a delectable sweet and sour sauce.
• Gobi 65 Pizza: This delicious meal consists of a pizza crust generously layered with Gobi 65, tomato sauce, cheese, and toppings of your preference.
• Gobi 65 Wrap: This delectable dish features a tortilla filled with scrumptious gobi 65, flavorful chutney, and your preferred vegetables.
• Gobi 65 Salad: This meal consists of gobi 65, lettuce, tomatoes, cucumbers, and your preferred dressing.

Gobi 65 is a delicious and versatile dish that can be enjoyed in many ways. So next time you’re looking for a flavorful and satisfying snack or appetizer, be sure to give the Gobi 65 a try. Now let us see how to prepare this recipe.

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Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65

Print Recipe

Crispy Gobi 65 Restaurant Style.

• CourseAppetizer, Side dish
• CuisineSouth Indian

Servings	Prep Time
3 people	10 min(excluding soaking time)

Cook Time

20 mins

Servings Prep Time 3 people 10 min(excluding soaking time)

Cook Time 20 mins

Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65 Print Recipe Crispy Gobi 65 Restaurant Style. CourseAppetizer, Side dish CuisineSouth Indian Servings Prep Time 3 people 10 min(excluding soaking time) Cook Time 20 mins Servings Prep Time 3 people 10 min(excluding soaking time) Cook Time 20 mins

Ingredients

• 1 Gobi/Cauliflower small size
• 2 tbsp Cornflour
• 1 tbsp All purpose flour/Maida
• 1 tbsp Rice flour
• 2 tsp Kashmiri Chili powder
• 1 tsp Coriander powder
• 1 tsp Pepper powder
• 1 tsp Garam Masala Powder
• 1 tsp Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• salt to taste
• 1/2 Lemon Juice
• 1 tbsp oil
• oil to deep fry
• 2 Green chilies slit into two
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Blanch the cauliflower florets with a tsp of salt in boiling water for 2-3 minutes, or until they are slightly softened. Drain and set aside.
2. In a large bowl, combine the all-purpose flour, rice flour, corn flour, turmeric powder, red chili powder, garam masala, coriander powder, salt, black pepper, lemon juice, ginger garlic paste and a tbsp of oil. I forgot to show adding ginger garlic paste in the video. So do add ginger garlic paste. Do not skip it.
3. Add the water little by little to the dry ingredients and whisk until the batter is smooth. The batter should be neither too thick nor too thin.
4. Add the cauliflower florets to the batter and toss to coat. Keep it refrigerated for at least 30 mins.
5. Heat the oil in a deep pan over medium heat.
6. Fry the cauliflower florets in batches for 3-4 minutes per batch, or until golden brown and crispy. Drain the fried cauliflower florets on paper towels.
7. Fry green chili, curry leaves until it crackles and mix with fried cauliflower. Serve hot with your favorite chutney or sauce.

Recipe Notes

• Use fresh cauliflower florets. Frozen cauliflower florets will not work as well, as they will not be as crispy.
• Make sure the batter is not too thick or too thin. The Gobi 65 will not be crispy if the batter is too thick. The Gobi 65 will not hold its shape if the batter is too thin.
• Deep-fry the gobi 65 in small batches. Frying in small batches will help to ensure that the gobi 65 cooks evenly and does not burn.
• Serve the Gobi 65 hot with your favourite chutney or sauce.

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