Gobi 65 or cauliflower 65 is a crunchy snack made from boiled cauliflower florets which are coated with a spiced batter and deep fried in oil.
Gobi 65 is a delicious dish that can serve as a starter or as a snack during tea time. It is a popular appetizer served in many restaurants.
Cauliflower 65 is a tempting and enticing dish. You can also add some garlic, onion or bell peppers (capsicum or shimla mirch) to the fried gobi to make it more tasty, presentable and flavorful.
Gobi 65 can be served along with Mint chutney or Coriander chutney, but can also be served as is. You can also keep some sliced onions on the side and sprinkle a dash of chaat Masala and a few drops of Lemon Juice just before serving.
Gobi 65 is quite a popular snack in South Indian restaurants and is a vegetarian adaption of chicken 65 dish. Other snacks which share similar preparation methodology and are in the same genre include paneer 65 and aloo 65.
To make gobi 65 at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients for Gobi 65 Recipe
- 1 Cauliflower
- 2 Tablespoon Maida (Plain flour)
- 1 Teaspoon Corn Flour
- 1 Teaspoon Rice Flour
- 1 Teaspoon besan (gram flour)
- 1/2 Cup Water or as required for batter
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon red chilli powder
- 1/2 Teaspoon turmeric powder (Haldi)
- 1 Teaspoon coriander powder (Dhania Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Chaat Masala
- 1/2 Teaspoon Dry Fenugreek Leaves (Kasuri Methi)
- 1 Teaspoon Salt or as per taste
- Cooking Oil for frying
Step by Step Instructions With Photos for Gobi 65 recipe
Clean and slice the cauliflower to fine florets. Examine the florets carefully as gobi many times has small worms which may need a careful eye.
Boil the cauliflower florets along with a pinch of Salt for 5 minutes till they are slightly soft, but need not be completely cooked. then drain the water and gently pat dry the florets.
Combine maida, corn flour and rice flour in a mixing bowl along with some water. Also add some ginger-garlic paste, ajwain seeds, red chilli powder, turmeric powder, coriander powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves) and salt.
Add roasted besan (gram flour) to the batter.
Add some water slowly to make a batter of thick coating consistency.
Add the gobi florets to the batter in the bowl. Mix well so that the gobi gets uniformly coated with masala batter.
Heat oil in a deep fry pan and when oil becomes medium hot, gently release the gobi florets to the hot oil. Do this in 3-4 batches depending on number of florets.
Fry the gobi florets till they turn golden on all sides. When the florets turn sufficiently yellow and are crispy, take them out carefully and place them on absorbent paper to drain the oil.
Gobi 65 is ready to enjoy as a starter or appetizer or as a tea time snack. Serve hot with mint chutney, coriander chutney or tomato ketchup.
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