Gobi 65 Recipe | Crispy South Indian Cauliflower 65

Gobi 65 Recipe | Crispy South Indian Cauliflower 65

Introduction

Gobi 65, also known as Cauliflower 65, is a popular South Indian snack loved for its bold flavors and crispy texture. Soft cauliflower florets are coated in a spiced batter and fried until golden, then tossed with curry leaves, green chillies, and garlic. It is a favorite starter in restaurants and a perfect evening snack with tea.

Traditional & Regional Value of Gobi 65

Gobi 65 has its roots in South Indian cuisine, especially from Tamil Nadu, where the famous Chicken 65 originated.
Over time, vegetarian versions like Gobi 65 became equally popular. This dish reflects the South Indian style
of using curry leaves, chilli, garlic, and tangy spices to create strong, memorable flavors.

Is it Healthy?

Gobi 65 can be enjoyed as part of a balanced diet when eaten in moderation. Cauliflower is rich in fiber,
vitamins, and antioxidants. However, deep frying increases calorie content. For a healthier version,
it can be shallow fried or air fried.

• Cauliflower is low in calories and high in fiber
• Contains vitamin C and antioxidants
• Healthier when air fried or pan fried
• Best enjoyed occasionally as a snack or starter

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Cauliflower florets
• Cornflour
• Rice flour or all-purpose flour
• Ginger-garlic paste
• Red chilli powder
• Black pepper powder
• Salt
• Curry leaves
• Green chillies
• Oil for frying

Quick Steps

• Soak cauliflower florets in hot salted water for a few minutes.
• Drain and pat dry completely.
• Mix flours, spices, ginger-garlic paste, and water to make a thick batter.
• Coat cauliflower florets evenly with the batter.
• Deep fry until crisp and golden.
• Toss fried gobi with curry leaves, green chillies, and garlic.

Watch video and learn how to make Gobi 65 ( Cauliflower 65)

Tips & Tricks

• Always dry cauliflower well to get a crispy coating.
• Do not overcrowd the frying pan.
• Add a little rice flour for extra crunch.
• Serve immediately to enjoy the crisp texture.

Variations of Gobi 65

• Air Fryer Gobi 65: Uses less oil and stays crispy.
• Dry Gobi 65: No sauce, perfect as a tea-time snack.
• Gobi 65 Gravy: Tossed in a spicy, tangy sauce.
• Chettinad Style: Extra black pepper and curry leaves.

What Can Be Eaten Together or What to Serve With

• Green chutney or mint chutney
• Tomato ketchup
• Lemon wedges and sliced onions
• As a starter before South Indian meals

Frequently Asked Questions (FAQ)

Why is it called Gobi 65?

The exact reason is unknown, but the name comes from the original Chicken 65 recipe from South India.
Vegetarian versions later adopted the same name.

Can I make Gobi 65 without cornflour?

Yes, you can use rice flour or gram flour, but cornflour gives the best crisp texture.

How do I keep Gobi 65 crispy for longer?

Serve it hot and avoid covering it immediately after frying, as steam can make it soft.

Is Gobi 65 vegan?

Yes, Gobi 65 is completely vegan as long as no dairy-based ingredients are added.

Gobi 65

Gobi 65, also known as Cauliflower 65, is a popular South Indian restaurant appetizer made with deep-fried cauliflower florets coated in a spiced batter and tossed with aromatic tempering. It is a vegetarian variant of the famous Chicken 65 and is celebrated for its crispy texture and bold flavors, often served with chutneys or dips.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Cauliflower florets: 2½ cups approximately 1 medium cauliflower head
• All-purpose flour: ¼ cup 30g
• Rice flour or cornstarch: ¼ cup 30g
• Ginger garlic paste: 1½ teaspoons or 1 teaspoon each grated
• Garam masala: ½ teaspoon
• Ground black pepper: ¼ teaspoon
• Red chili powder: 1 teaspoon adjust for heat
• Curry leaves: 2 sprigs chopped, plus 1 sprig (pat dry)
• Salt: ½ to ¾ teaspoon adjust to taste
• Water: ¼ cup 60ml, plus more as needed
• Vegetable oil: 1½ cups 360ml for deep frying
• Green chilies: 2 slit and deseeded
• Garlic cloves: 2 to 3 chopped finely

Equipment

• Large mixing bowl
• Heavy-bottomed pot or deep-fat fryer
• Slotted spoon
• Measuring cups and spoons
• Chopping board and knife
• Optional: Air fryer with parchment paper for a lighter version

Method

 

1. Heat 4 cups of water in a pot until slightly hot (not boiling). Turn off the stove, immerse the cauliflower florets, and let them rest for 2 to 3 minutes. Rinse well and drain completely to remove any worms; this step can be omitted if preferred.
2. In a large mixing bowl, combine all-purpose flour, rice flour or cornstarch, garam masala, salt, red chili powder, chopped curry leaves, and ginger garlic paste.
3. Gradually pour in water and mix to form a slightly thick batter—neither too thin nor too thick. Taste and adjust seasoning if needed. Add the cauliflower florets and toss to coat evenly.
4. Heat oil in a heavy-bottomed pot to 320°F (160°C). Carefully add the battered cauliflower and fry for 5 minutes without disturbing to prevent the batter from falling off. Once the batter is no longer sticky, flip the florets once and transfer to a bowl.
5. Increase the oil temperature to 375°F (190°C). Re-fry the cauliflower until golden and crisp.
6. In a separate pan, heat 2 tablespoons of oil and add star anise and kalonji seeds. Fry until fragrant. Add chopped garlic and ginger, and cook until the garlic caramelizes.
7. Add the fried cauliflower to the pan with the tempered spices. Toss well to combine. Add chopped red onions and additional garam masala if desired.
8. Sprinkle with flaky finishing salt (like kosher or Maldon) and garnish with fresh cilantro before serving.

Notes

Safety Notes:

Use caution when handling hot oil; never leave it unattended.
Ensure the oil temperature is monitored with a thermometer to avoid burning or undercooking.
Substitutions:

Use chickpea flour (besan) instead of all-purpose flour for a gluten-free option.
Replace cornstarch with potato starch for a lighter, crispier texture.
Substitute lemon juice with vinegar for tanginess.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to restore crispiness; avoid microwaving to prevent sogginess.
Pro Tips:

Blanching the cauliflower briefly in hot water helps remove any worms and ensures even cooking.
The double-fry method (first at lower temperature, then higher) ensures a crisp exterior while keeping the inside tender.
For a healthier version, use an air fryer at 375°F (190°C) for 10 minutes, flipping halfway through.
Serve immediately after frying to maintain maximum crispness.