Gobi 65 – Crispy Restaurant-Style Starter

Gobi 65, also known as Cauliflower 65, is a crunchy and flavorful Indian appetizer. It is made by coating cauliflower florets with a spiced flour batter and deep frying them until golden and crispy. This snack is popular in restaurants and street food stalls, but it can be easily prepared at home with minimal effort.

Why You’ll Love This Recipe

Many people crave restaurant-style food at home, and this recipe delivers just that. Gobi 65 is:

• Quick to prepare
• Crispy and flavorful
• Perfect as a starter or evening snack
• Easily customizable with sauces and spice.

The Secret to Crispy Cauliflower

The recipe begins with blanching cauliflower florets and coating them in a mix of spices, rice flour, and all-purpose flour. Marinating the florets for at least 20 minutes ensures that the flavors are absorbed well. If you prefer stronger flavors, marinate for a longer time.

Different Frying Methods

There are two common ways to fry Gobi 65:

• Single frying: Cook florets on medium-high heat until golden brown. This method saves time and gives a nice crunch.
• Double frying: Fry once, rest the florets, then fry again for an extra crispy bite.

Both methods work perfectly, so you can choose based on your preference.

Flavor Variations

Once the cauliflower is fried, you can enjoy it in multiple ways:

• Toss with curry leaves and green chilies for a South Indian touch.
• Add soy sauce, chili sauce, and ginger-garlic for an Indo-Chinese twist.
• Serve plain with chutney or ketchup for a classic style.
• Can serve as a side dish with biryani or fried rice.

Try out some more snacks recipes

• Mumbai Style Bread Pakoda
• Banana Cutlets
• Crispy Corn
• Cajun Spiced Potatoes

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Gobi 65

Gobi 65 is most commonly found in any Indian restaurants, it is crispy crunchy and little spicy cauliflower which is made using common Indian spices. This cuisine basically belongs to Hyderabad and now found in any corner of India. Gobi 65 is a best starter for parties or just have it with your evening tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinate cauliflower 20 minutes mins

Total Time 55 minutes mins

Servings: 5 people

Course: Appetizer, Snack, starter

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

Boiling Cauliflower:

• 30 qty Cauliflower florets
• 6 cups Water

Marinate Cauliflower:

• 2 tsp Kashmiri red chili powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tbsp Ginger garlic paste
• 2 tbsp Chopped coriander
• 1 tsp Red chili sauce
• 1 tsp Salt
• half Lemon

For Batter:

• 1/3 cup Corn flour
• 1/4 cup Rice flour
• 2 tbsp All-purpose flour
• 1/2 tsp Salt
• 1 tsp Oil
• as required Water

For Frying:

• for frying Oil
• For Tempering:
• 2 tsp Oil
• 1 tsp Cumin seeds
• 5 qty Green chili
• Curry leaves
• 1 tbsp Ginger garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tsp Red chili sauce

Method

 

1. Cut cauliflower into florets. Blanch in boiling water for 1–2 minutes. Drain and keep aside.
2. Add chili powder, cumin, coriander powder, ginger-garlic paste, coriander leaves, chili sauce, salt, and lemon juice. Mix and rest for 15–20 minutes.
3. In a bowl, add corn flour, rice flour, all-purpose flour, oil, and salt. Add water slowly to make a thick batter.
4. Coat marinated florets in batter. Deep fry on high flame until golden and crispy. Drain on tissue paper.
5. Heat oil, add cumin seeds, green chili, curry leaves, and ginger-garlic paste. Fry for a minute. Add Kashmiri chili powder and chili sauce. Toss fried cauliflower in this mix.
6. Gobi 65 is ready! Serve hot with chutney or ketchup.

Notes

• If you are in hurry you can skip marination step, but I suggest to do marination because it enhances the taste of recipe.
• Many people do double frying but if cauliflower fried in very hot oil then there is no need of double frying.
• You can use corn starch instead of corn flour, corn starch helps to get nice crispy texture. 
• All purpose flour is optional so you can skip it if you don’t have.
•  Do not blanch cauliflower more than 2 minutes otherwise it it consume more oil.

GOBI 65 WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Step 1: Add cauliflower florets into boiling water, blanch them just for 1 0r 2 minutes. Do not overcook.

Step 2: Drain out excess water and transfer them into bowl. Let them cool a little.

Step 3: Add all the spices in cauliflower that is red chili powder, cumin powder, coriander powder, ginger garlic paste, chopped coriander, red chili sauce, salt and lemon. Mix everything well and marinate cauliflower for 15 to 20 minutes.

Step 4: In a bowl add corn flour, rice flour, all purpose flour, oil and salt. Mix everything well. Add water as required to make thick batter. Do not add too much water

Step 5: Now add the prepared batter into marinated cauliflower and mix everything really well.

Step 6: Fry cauliflower florets on hot oil on high flame until they turns nice golden in color and crispy. Remove them into kitchen paper.

Step 7: In a pan, add oil, cumin seeds, green chili, curry leaves, ginger garlic paste, fry everything for a minute on medium flame. Add kashmiri red chili powder, red chili sauce and mix all ingredients.

Step 8: Now, add fried cauliflower and toss them. Coat it well with masala. Gobi 65 is ready. Serve hot.

This crispy and spicy cauliflower snack is a must-try for anyone who loves restaurant-style starters. Whether you enjoy it plain or with added sauces, Gobi 65 is sure to satisfy your cravings and bring flavor to your table.