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Gobi 65 recipe, Cauliflower recipe

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gobi 65 recipe
     Gobi 65 is Aj’s most favourite in this whole universe.Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way. I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste. I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry,korma or in biryani. May be because of that I got bored of this veggie and I wont even touch this veggie😡.
gobi 65 recipe

Gobi 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Cauliflower – 1 medium

Corn flour – 4 tbsp,heaped

Thick curd – 2 tbsp

Cooking soda – a pinch

Salt – As needed

Red chilli powder – 1 – 2 tsp

Ginger garlic paste – 1/2 tsp

Curry leaves – A sprig

Method

  1. Separate the cauliflower into small florets, boil water with salt and keep the florets inside this water covered for 5 mins. Drain water completely.

    2. preparation gobi 65

  2. Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste. Heat kadai with oil enough to deep fry.

    3. prepare gobi 65

  3. Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy hot!

    4. how to make gobi 65

Notes

  • Boiling is optional but it ensures the outer layer coats well,otherwise while deep frying the cauliflower and outer layer may separate.
  • I don’t add ginger garlic paste sometimes, still we love it.
  • Do not add cooking soda more.

Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!

gobi 65 recipe

Happy to send in my entries to Priya of Easy ‘N’ Tasty recipes event – CWS event, this month with Mung beans.

Reader Interactions

Comments

  56. I simply love gobi 65–it's one of my favorite veggie preparation. Your delicious pictures are making me want to make this now–unfortunately I don't have any cauliflower in my fridge.

    Reply

  76. I LOVE this fry… I even bought a ready made mix for this at some food exhibition back home & if i remember right it had a lemon extract or citric acide added for a tangy taste. Irresistible Raks and the bright green fried curry leaves make a beautiful garnish!

    Reply

  124. Wow, beautiful, I love your blog. Me, my daughter and my husband visited Singapore and we went to see the adorable orangutangs in the famous park. We still have the pictures. I'm following you from Rome, Italy!

    Reply

  134. Gobi 65 is always a disaster for me. Never turns out crispy; once the flour separated in oil and all i had was oily gobi left out.. please suggest.

    Reply

  138. For years I had been trying to make decent Gobi 65 but to no avail. Frustratingly the batter and veggie would always separate leaving me fuming and ordering from out while wondering about the quality of oil, etc.
    But tried this recipe yesterday and Lo Behold…the batter actually stuck on!!! Thanks a ton for sharing a great recipe!!!

    Reply

  140. Hi. the pics look amazing. but when i tried the stuff stuck to the pan and i has a tough time to take it out. later it was so hard , the covering we could not eat. what is the problem? more curd or corn flour?

    Reply

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