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.
See more related recipes like:
Gobi Manchurian
Tandoori Gobi
Idli Manchurian
Fried Idli
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Gobi 65
- Total Time: 25 mins
- Yield: 4 1x
- Diet: Vegan
Description
Gobi 65 or cauliflower 65 is a delicious, crunchy cauliflower dish made with boiled cauliflower florets that are coated with a spiced batter and then deep-fried in oil. This crispy, tasty, and lip-smacking dish is simple to make and can be served as a quick appetizer/snack for tea time that everyone will love!
Ingredients
- 2 cups cauliflower florets
- 2 tablespoons all-purpose flour (maida)
- 1 teaspoon corn flour
- 1 teaspoon rice flour
- 1 teaspoon gram flour (besan)
- ½ cup hot water or as required for the batter
- 1 tablespoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon dry fenugreek leaves
- Salt as per taste
- Oil for frying
Instructions
- Rinse and separate the cauliflower into bite-sized florets.
- Check carefully the florets as it has many times small worms.
- Boil water in a large pan.
- Pour cauliflower florets along with a pinch of salt in the boiled water for 5 minutes till they become slightly soft, but do not keep for long.
- Turn off the flame.
- Take out the florets from the water using a strainer and gently pat dry the florets on the kitchen towel.
- In a mixing bowl, combine all-purpose flour, corn flour, rice flour, and roasted gram flour.
- Then add ginger-garlic paste, carom seeds, red chilli powder, turmeric powder, coriander powder, garam masala, chaat masala, kasuri methi (dried fenugreek leaves), and salt to taste.
- Combine all ingredients well.
- Add little water to make a thick and smooth batter. Make sure there are no lumps in the batter.
- Add the blanched cauliflower florets to the batter. Mix well so that each piece is evenly coated with the batter.
- Heat oil in a deep fry pan on medium flame. When the oil becomes hot, gently drop the marinated cauliflower florets and deep fry till they turn crisp and golden brown from all sides.
- Repeat the same frying process with leftover florets.
- Transfer them out on an absorbent paper to absorb the excess oil.
- This delicious Gobhi 65 is ready to be served.
- Serve hot with mint chutney, coriander chutney, or tomato ketchup.
Notes
- Soaking the florets in hot water and blanching prevents them from yellowing or browning. It also helps to get rid of any worms or insects in the cauliflower.
- This recipe is a home-style 65 because no sauces and ketchup are being used here, but you can try the restaurant-style 65 recipes by adding soy and chili sauce while marinating and tempering
- Make sure, do not add too many florets in a pan at a time while frying. Always add in 3-4 batches and maintain the temperature of oil medium heat.
- To get the best crispy texture, this dish can be deep-fried or pan-fried both give the same results.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizers & snack
- Cuisine: Indian
