Gobi 65 Recipe – Crispy Cauliflower 65 – Vegetarian Indian Snack

Similar to chicken 65, this gobi 65 recipe is made with cauliflower florets fried to crispy perfection and coated in a delicious tadka tempering with yogurt and curry leaves. This easy vegetarian Indian recipe is a perfect snack or starter, making it a popular appetizer at many Indian restaurants. Learn how to make gobi 65 at home and transform your cauliflower into a crispy and irresistible delight.

Watch our recipe video for step by step instructions on how to make Gobi 65. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Cauliflower 65 calories and nutrition information, see the recipe card below. We also have an option to view our cauliflower gobi 65 recipe in hindi.

Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins
DifficultyIntermediate

Ingredients:

Cauliflower - 1 head (20-25 pieces)
Salt - 1/2 tsp
Boiling Water - 4 cups
Yogurt / Curd - 2 Tbsp
Kashmiri Red Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1/2 tsp
Ginger Garlic paste - 1 tsp
Lemon Juice - 1 tsp
Cilantro - 2 Tbsp (finely chopped)
Oil - 1 tsp
Salt - 1/2 tsp
Corn Flour - 1/4 cup
Rice Flour - 1/4 cup
Oil (for frying)
Tempering:
Oil - 3 tsp
Cumin Seeds - 1/2 tsp
Ginger Garlic Paste - 1/2 tsp
Dried Red Chilli - 2 qty. (broken)
Curry Leaves - 15-20 qty.
Yogurt / Curd - 1 Tbsp
Kashmiri Red Chilli Powder - 1/2 tsp
Salt - 1/4 tsp
Cilantro - 2 Tbsp (finely chopped)

Instructions:

Blanching the Cauliflower:

1) In a large bowl, add all of the cauliflower florets and 1/2 tsp salt.

2) Pour 4 cups of boiling water and allow the cauliflower to blanch for 5 minutes.

3) After 5 minutes, drain the water and set the florets aside in the bowl.

Cauliflower 65 Fry Batter:

1) In a large bowl, combine 2 Tbsp yogurt, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp ginger/garlic paste, 1 tsp lemon juice, 2 Tbsp chopped cilantro, 1 tsp oil, 1/2 tsp salt, 1/4 cup corn flour, and 1/4 cup rice flour.

2) Mix everything together thoroughly.

3) Add the blanched & drained cauliflower. Mix until all of the cauliflower is evenly coated.

PRO TIP: If the batter seems too thick, add 1-3 tsp of water to help coat the cauliflower evenly.

4) In a large frying pan over med/high heat, add enough oil to deep fry the cauliflower.

5) Once the oil is up to temperature (375F - 400F), add the battered cauliflower and fry for 7-10 mins until golden and crispy.

6) Set the fried pieces aside on a paper towel.

Cauliflower 65 Tempering:

1) In a large pan over med/high heat, add 3 tsp oil and splutter 1/2 tsp cumin seeds.

2) Add 2 dried red chilis (broken), 15-20 curry leaves. 1 tsp ginger/garlic paste, 1/2 tsp chili powder, 1/4 tsp salt, & 1 Tbsp yogurt. Mix everything well.

3) Turn off heat, and then add 2 Tbsp chopped cilantro.

4) Add the fried cauliflower and mix until everything is evenly coated.

5) Plate right away and enjoy!

Ingredients

 Cauliflower - 1 head (20-25 pieces)
 Salt - 1/2 tsp
 Boiling Water - 4 cups
 Yogurt / Curd - 2 Tbsp
 Kashmiri Red Chilli Powder - 1 tsp
 Turmeric - 1/4 tsp
 Garam Masala - 1/2 tsp
 Coriander Powder - 1/2 tsp
 Ginger Garlic paste - 1 tsp
 Lemon Juice - 1 tsp
 Cilantro - 2 Tbsp (finely chopped)
 Oil - 1 tsp
 Salt - 1/2 tsp
 Corn Flour - 1/4 cup
 Rice Flour - 1/4 cup
 Oil (for frying)
Tempering:
 Oil - 3 tsp
 Cumin Seeds - 1/2 tsp
 Ginger Garlic Paste - 1/2 tsp
 Dried Red Chilli - 2 qty. (broken)
 Curry Leaves - 15-20 qty.
 Yogurt / Curd - 1 Tbsp
 Kashmiri Red Chilli Powder - 1/2 tsp
 Salt - 1/4 tsp
 Cilantro - 2 Tbsp (finely chopped)

Directions

Blanching the Cauliflower:
1

1) In a large bowl, add all of the cauliflower florets and 1/2 tsp salt.

2

2) Pour 4 cups of boiling water and allow the cauliflower to blanch for 5 minutes.

3

3) After 5 minutes, drain the water and set the florets aside in the bowl.

Cauliflower 65 Fry Batter:
4

1) In a large bowl, combine 2 Tbsp yogurt, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp ginger/garlic paste, 1 tsp lemon juice, 2 Tbsp chopped cilantro, 1 tsp oil, 1/2 tsp salt, 1/4 cup corn flour, and 1/4 cup rice flour.

5

2) Mix everything together thoroughly.

6

3) Add the blanched & drained cauliflower. Mix until all of the cauliflower is evenly coated.

PRO TIP: If the batter seems too thick, add 1-3 tsp of water to help coat the cauliflower evenly.

7

4) In a large frying pan over med/high heat, add enough oil to deep fry the cauliflower.

8

5) Once the oil is up to temperature (375F - 400F), add the battered cauliflower and fry for 7-10 mins until golden and crispy.

9

6) Set the fried pieces aside on a paper towel.

Cauliflower 65 Tempering:
10

1) In a large pan over med/high heat, add 3 tsp oil and splutter 1/2 tsp cumin seeds.

11

2) Add 2 dried red chilis (broken), 15-20 curry leaves. 1 tsp ginger/garlic paste, 1/2 tsp chili powder, 1/4 tsp salt, & 1 Tbsp yogurt. Mix everything well.

12

3) Turn off heat, and then add 2 Tbsp chopped cilantro.

13

4) Add the fried cauliflower and mix until everything is evenly coated.

14

5) Plate right away and enjoy!

Gobi 65 Recipe – Crispy Cauliflower 65 – Vegetarian Indian Snack
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