Checkout Gobi 65 or Cauliflower 65 Recipe – A Popular Cauliflower starter which is very crispy and truly addicting snack. Nobody can stop with one. This Crispy cauliflower fry is one of my all time favourite Starter.

Cauliflower 65 (also called as Gobi) is a perfect evening time snack with a hot cup of coffee or tea. This is so easy and a super hit snack item. There are many ways like which this can be made. Everyone will have their own method. Use the same ratio of flours as I have used. This recipe yields yummy and crispy cauliflower florets. Crispy Cauliflower fry will make you want for more. Checkout this post to see How to make Gobi 65 with step by step pictures and I’m sure everyone will love it at your home. Come back and let me know your comments.

You can serve it with Schezwan Fried Rice or Veg Fried Rice

The recipe was originally published on 30 July 2018. Now it has been updated in April 2020 with more details.

Gobi 65 Recipe

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5 from 2 votes

Gobi 65 | Cauliflower 65

Gobi 65 / Cauliflower 65 Recipe - A Popular Cauliflower starter which is very crispy and truly addicting snack. This Crispy cauliflower fry is one of my all time favourite Starter.

Prep Time10

Cook Time10

Total Time30

Course: Snack

Cuisine: Indian

Keyword: cauliflower chilli, cauliflower fry, gobi 65, gobi fry, how to make gobi 65

Servings: 4

Calories: 194kcal

Author: Shalini

Ingredients

1 Cauliflower cut into small florets
1/4 cup Corn flour
2 tbsp Rice flour
1 tsp Ginger garlic paste
1/2 tsp Turmeric powder
2 tsp Chili powder
1/2 tsp Garam masala
1 sprig Curry leaves
Salt as required
Oil for deep frying

Instructions

How to prepare for Cauliflower fry

Cut the cauliflower into small florets.
Boil 2 cups of water in a vessel. Once it started boiling, add turmeric powder and a pinch of salt it. Add the cauliflower florets and switch off the heat. Leave it for 3 – 5 minutes. Cauliflower should not be fully cooked. Drain the water and keep the florets ready for marinating.
In a bowl, add corn flour, rice flour, ginger garlic paste, chili powder, Garam masala and salt.
Add 2 tbsp of water and make it into a paste. Do not make it either too thick or too thin.
Add half cooked florets to the masala. Mix well. The masala should be coated all over the florets.

How to make Gobi 65

Heat oil in a pan. Check if the oil is hot enough for frying, by dropping a very small piece of cauliflower. It should rise immediately.
Drop the cauliflower florets into pan. Do not over crowd the pan.
Fry till golden. Remove it and drain.
Now fry curry leaves. Remove it quickly once curry leaves starts frying.

Notes

Serve it hot. Crispy, yummy Gobi 65 is ready.
Garnish with onions and a lemon wedge.

How to make Gobi 65 / Cauliflower 65

Cut the cauliflower into small florets.
Boil 2 cups of water in a vessel. Once it started boiling, add turmeric powder and a pinch of salt it. Add the cauliflower florets and switch off the flame. Leave it for 3 – 5 minutes. Cauliflower should not be fully cooked. Drain the water and keep the florets ready for marinating.
In a bowl, add corn flour, rice flour, ginger garlic paste, chilli powder, Garam masala and salt.
Add 2 tbsp of water and make it into a paste. Do not make it either too thick or too thin.
Add half cooked florets to the masala. Mix well. The masala should be coated all over the florets.
Heat oil in a pan. Check if the oil is hot enough for frying, by dropping a very small piece of cauliflower. It should rise immediately.
Drop the cauliflower florets into pan. Do not over crowd the pan.
Fry it till golden. Remove it and drain on kitchen tissue.
Now fry curry leaves. Place curry leaves over the perforated ladle and gently place it in the oil. Remove it quickly once curry leaves starts frying.