Gobi 65 | Crispy Gobi65 Recipe

Learn how to make crispy and delicious Gobi 65 recipe with detailed video and step by step pictures. Addictive and enticing Gobi65 recipe – best as snack or side dish!

Gobi 65 is a crispy delicious treat made with fresh cauliflower florets coated in a variety of spices & flours. It is super addictive, crispy and yet soft and is best served as an appetizer, snack or even as a side dish. This recipe of Gobi 65 or cauliflower 65 is a vegetarian spin-off from the meat-based popular restaurant starter chicken 65. So, what does the 65 in the name denote? To be honest, the history is not very clear and it could have been a trick by one of the popular restaurants to name a fry 65, so that it attracts customers. Whatever said, it is delicious and really good! The batter itself is unique and the spices make it very different too. Cauliflower can be also be replaced with other veggies or even paneer too!

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• Video Recipe
• More Snack Recipes
• 📖 Recipe
• 💬 Comments

Love cauliflower?! Do checkout these other exciting recipes too - Gobi Manchurian Fried Rice, Low Calorie Gobi Manchurian, Gobi Tikka.

Ingredients

Cauliflower Florets, also known as Gobi is one of the key ingredients, to make the golden fried cauliflower 65.

All Purpose Flour, Corn Flour, Besan/Gram Flour and Rice Flour make the base of the batter for Gobi 65.

Spice Powders like Red Chilli Powder, Kashmiri Red Chilli Powder, Garam Masala Powder, Black Pepper Powder & Turmeric Powder are used.

Fresh Thick Curd & Ginger Garlic Paste is added to the batter.

A pinch of Baking Soda added to the batter makes the gobi65 fry crispy and light.

We will use a lot of finely chopped Curry Leaves to enhance the flavor.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a large pot of water add ½ teaspoon salt and bring it to boil. Add 3 cups cauliflower florets. Blanch for 5 minutes and remove from water, set aside.

In a bowl add ½ cup all-purpose flour, ½ cup gram flour/besan, 2 tablespoon corn flour, 2 tablespoon rice flour followed by 2 tablespoon curd.

Next add spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon black pepper powder and salt as needed.

Add about ¼ cup water and mix everything well together without any lumps.

Now add ½ teaspoon ginger garlic paste, finely chopped 1 sprig curry leaves and ¼ teaspoon baking soda. Mix well.

Add the blanched cauliflower florets and coat them well together.

In a heavy pan heat oil for deep frying. Once hot, set the flame on medium. Add the cauliflower florets in small batches without overcrowding the oil.

Do not disturb the cauliflower florets for a couple of minutes and then, flip them over.

As they turn golden brown and crispy, remove from oil and drain on a kitchen towel. Repeat this with rest of the cauliflower florets.

Serve hot immediately!

Recipe Notes

• The batter should neither be too thick or too thin, just the right consistency to coat the cauliflower florets.
• Oil temperature should be maintained correctly, else the fry becomes soggy very quick.
• Adjust spices as per preferences.

Top Tip

Blanching cauliflower florets is important, as it helps cleaning it and partially cooks the vegetable, making it easier to fry in oil too.

The batter is made with a mixture of different flours, all-purpose flour and gram flour/besan are added in equal amounts. It forms of the base of the batter. The rice flour and corn flour are added to give crispness to the fry and are also added in equal amounts.

The temperature of the oil plays an important part in making the gobi 65 recipe crisp. If the oil is not hot enough, the florets become soggy and absorb a lot of oil too. If it is too hot, then the outer batter cooks faster than the cauliflower florets, leaving them tasting raw. The oil should always be kept in medium heat and maintained the same.

Adding two pinches of baking soda to the batter makes the gobi 65 fry crisp and light, so it is a must ingredient and should be added when the cauliflower is ready to be fried.

Substitutions & Variations

Apart from cauliflower, other veggies like broccoli, baby corn, mushroom or mixed vegetables can also be used. You can also add paneer cubes to make paneer 65 recipe.

The spice powders can be adjusted depending on the spice preferences.

To make the same recipe in the oven or air fryer, make the batter very thick to coat all the florets, spray a little oil on top and set in a preheated oven/air fryer at 170°C for 20-25 minutes. Flip over every 5-6 minutes to ensure even cooking.

Storage & Serving Suggestions

Gobi 65 is best served hot, immediately after making it when it is crisp and crunchy. It does get soft on cooling down, but tastes good nevertheless. It can be served as an appetizer or a tea/coffee-time snack or a side dish to any pulao/biriyani or variety rice recipes.

Video Recipe

More Snack Recipes

You must use the category slug, not a URL, in the category field.

I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe