Gobi 65 is a popular restaurant appetizer menu, batter fried snack with cauliflower florets crispy fried. Let's see how to make this at home with these easy steps.
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😡.
Method
- Separate the cauliflower into small florets.
- Boil water with salt, turmeric and keep the florets inside this water covered for 5 mins. Drain water completely.
2. Mix curd,corn flour,cooking soda,salt,red chilli powder, lemon juice and ginger garlic paste.
3. Heat kadai with oil enough to deep fry.
4. Dip and deep fry the cauliflower florets until golden brown and crisp in hot oil in medium flame.
5. Add the curry leaves a sprig per batch.
6. Drain in paper towel and enjoy hot!
Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!
Gobi 65 recipe
Ingredients
- 1 Cauliflower medium
- 4 tablespoon Corn flour heaped
- 2 tablespoon Thick curd
- 1 pinch Cooking soda
- ½ Lemon
- Salt as needed
- 1 teaspoon Red chilli powder
- ½ teaspoon Ginger garlic paste
- 1 sprig Curry leaves
Instructions
- Separate the cauliflower into small florets firstly.
- Then boil water with salt, turmeric and keep the florets inside this water covered for 5 mins.
- Drain water completely.
- Mix curd, corn flour, cooking soda, salt, red chilli powder, lemon juice and ginger garlic paste to make a batter. Batter should just coat it as a layer, not thick.
- Add drained cauliflower to it and mix to coat.
- Heat kadai with oil enough to deep fry.
- Deep fry the cauliflower florets until 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!
Notes
- Boiling is optional but it ensures the outer layer coats well, otherwise while deep frying the cauliflower and outer layer may separate.
- Depending on the cauliflower variety, decide to par boil or to just keep immerse in hot water.
- I don’t add ginger garlic paste sometimes, still we love it.
- Do not add cooking soda more than mentioned.
- Once you drop the cauliflower in oil, do not disturb it until it gets cooked. Turn only after that otherwise it gets stuck to the ladle.
Hamaree Rasoi
Amazingly colorful and delicious looking gobi 65.Kudos to you.
Deepa
Hamaree Rasoi
Ramya
Looks amazing Raks:-) Lovely flavors and this is one of my fav as well!
Prathibha
I love this snack too....loooks super delicious
aipi
Absolutely love it, they look so crisp n lovely color! The fork is super cute 🙂
USMasala
Gayathri NG
Wow crispy n tempting snack...I am also big fan of c.flower looks perfect in color...
Sudha Sabarish
A crispy and a delicious snack.Surely will taste heavenly.
Shri
Love the addition of curry leaves. Nice colors and pics, as always!
Nisha
looks perfect and yum
Shanthi
Crispy and colourful. One lays in my draft will have to post it soon.
மகி
Catchy pictures as usual Raji! yumm!
Divya Kudua
I love it too!!cauliflower fry with sambar powder is a very new recipe,should try it once:)
ANU
wow awesome 65....love it!
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Aarthi
Awesome...Looks so crispy and yummy...Great job raji..
Indrani
Mouth watering platter, Raks as always, just love it..........
Priya's Feast
Pass the plate,raks...I can finish it,since u hate this veggie 🙂
Amarendra
Amazing recipe.... Looks yum..Gr8
Sharmilee! :)
Crispy and perfect they look....Very tempting clicks
Paaka Shaale
Oh gosh!!! The gobi 65 looks absolutely divine. Great clicks as usual 🙂
lata raja
Like like like.....very nice as always:)
faseela
it luks so perrfect..wonderful deasr
Tina
Simply superb nd crispy..
Annapoorani
I wish I grab ur snap plate 🙂
Premalatha Aravindhan
Perfect Gobi-65,luks crispy and tempting...
Spandana
Looks so perfect and crispy, I make it in a semi-gravy method...
Delicious Pics!!
Hari Chandana
Looks absolutely perfect.. Yummy !!
Indian Cuisine
Amy
wow!!yummy dish!!
Midweek Fiesta @every Wednesday
Priya
Super like, gobi 65 looks super crispy and definitely addictive,thanks for ur lovely entries to CWS Raji..
Plateful
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.
Happy Cook / Finla
Wowo they look so crispy delicious, how i wish i had them even this early in the morning 🙂
Vandana Rajesh
Brilliant clicks..these look absolutely crispy and delicious. Tried your sponge dosa the other day, came out perfect. Thank you for the wonderful recipe
http://cookingupsomethingnice.blogspot.com/2011/11/sponge-dosa.html
Vaanisree
Yummy................ looks really hot and tasty.. would b definitely a good starter for this season.And clicks are good Raji..
Archana
Great starter and ender. Could have an entire meal of this only the thought that now I must take care and diet stops me from doing so.
Yummy one will make for the kids tiffin box
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
vineetha
Feeling sooo Hungry right now after seeing those tempting clicks..First time here,loved ur space 🙂
Shanavi
Adding curd is really a good idea..Will add next time I make Gobi 65.Love it
Rinku Naveen
Wow! Gobhi 65 has come out so good. Crisp.Lovely clicks too..
divya
Amazing recipe.... Looks yum..Gr8
Anu
wonderful recipe!!!
Laavanya
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!
MyKitchen Flavors-BonAppetit!.
Amazingly delicious Gobi 65 Manchurian Dear.Luv it.
Hi Raji,there's an award waiting for U at my space. Feel really honoured and happy if U visit to collect it.
Uma
Eye catching picture raks. A simple crispy gobi with crispy curry leaves wud pair perfectly with any southIndian meal. Love it.
S.Menaga
looks amazing,love this 65 always...
Suja
Wow love it,looks awesome..
sangee vijay
looks crispy and perfect...crisp n clear shots !!
Manju
That looks so crispy and nice! good job!
Jay
save some raks..I'll be right over..;P
Tasty Appetite
Hyma
simply yummm...mouth watering!
Anisha
That is an awesome starter!
sanjeeta kk
I want a few pieces from that beautifully arranged platter! Lovely color and crispy snack.
Lite Bite
Vardhini
Yummy snack and lovely presentation.
Vardhini
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hemalata
Very yummy n crispy snack.Well presented.
Prathima Rao
Such a crispy & yummy starter!!!! This is our family fav!!
Prathima Rao
Parts Corner
Raji
This looks superb...amazing clicks and wonderful recipe.
Pavithra
Looks way too tempting and who will not say no to this If my son seee this he will start pestering me ..yumm 🙂
srikars kitchen
Looks really perfect & fantastic... nice click..
Sumee
wow... looks delicious and crispy
PriyaVaasu
What a Color Raks!!! Can have it as a meal!!!!
San
Great appetizer to start with. The color is so eye catchy raji.
Sobha Shyam
looks absolutely yummy..perfect n delicious..
Kitchen Flavours
Love it....simple yet indulging recipe with gobi....
Bharathy
Ithu double sooper...bookmarking this too! 🙂
themustardseed
This is too good!! It has made me so hungry now. Love your step wise instructions too
Francesca
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!
Sandhya Hariharan
Crispy... what a perfect 65 !! for a wintery evening...
Anonymous
Winter special, Crispy Gobi looks awesome. The picks are cute..raji!!
Nupur
Parboiling is a nice tip. I always wondered why my coating is not even , this might be the reason behind it
Thanks for sharing 🙂
Unknown
Rak's.. Tried this today & came out very well.. Thanks for the receipe.. 🙂
Deepika
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.
RAKS KITCHEN
Parboiling cauliflower will be the solution for your problem. The 3/4th or fully cooked cauliflower holds the flours well than raw...do try it and let me know
Anonymous
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!!!
Nithya
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?
Raks anand
More curd probably
Unknown
Hi Raks. can i prepare the same recipe with Mushrooms instead of Gobi
Raks anand
Sure.
Ramya Nambiar
Looks delicious!One quick question.. Can we add cumin pwder and garam masala for extra flavour?
Raks anand
Sorry for my late response. Yes sure it adds extra flavour, you can use.
Janani Baran
What if we don't use the baking powder or cooking soda?
Samsu Gani
Wat can I add instead of curd
Raks anand
You can try, but there will be slight difference in the looks of the coating.
Raks anand
Just skip it, you can add 1 tsp of lemon juice.
Unknown
Yummy & my all time snacks