Gobi 65 is a popular crispy fried snack made with cauliflower. Gobi 65 or Cauliflower 65 is immensely popular in many restaurants served as a snack or starter or appetizer. Cauliflower fry is popularly known as Gobi 65 / Cauliflower 65. Learn to make perfect restaurant style Gobi 65 Recipe with step by step pictures and video.
Gobi 65 is loved by almost everyone so that is the most demanded starter while dining at restaurants too. I have shared a restaurant style gobi 65 recipe here with tips and tricks to get a perfect crispy starter. It is served both as a snack or starter or appetizer in parties and get together.
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What is Gobi 65?
Gobi 65 is a crispy fried snack made with cauliflower, plain flour, rice flour, cornflour along with spice powders, ginger garlic paste, curd, lemon juice, salt and cooking soda. Many 65 recipes are popular throughout Tamil Nadu especially in hotels and restaurants and this Gobi 65 or Cauliflower 65 is one of the most popular starters.
The ingredients are pretty simple which will be readily available in most of our kitchen.The measurements and batter consistency are the most important which makes this dish perfect just like in restaurants.
To make gobi 65 first clean cauliflower by soaking in warm water along with rock salt for few minutes to get rid of worms if any. Then rinse well, and blanching it in turmeric salt water and add it to a batter containing flour, spices, herbs and yogurt. Mix and coat well then deep fry until golden and crisp. This makes a best party snack or starter loved by almost everyone and its always a hit with kids.
It is always best to serve gobi 65 hot so that its crisp. Adding curry leaves and green chilies while frying and adding gives a great aroma to this dish. Gobi 65 is flavorful, aromatic and yes its addictive too.
Most kids love gobi 65 and that will be the most wanted starter while dining at restaurants. Both mittu and gugu are fond of it too but I am always reluctant to buy cauliflower based dishes at hotels doubting whether they clean cauliflower properly or not so we always stick with paneer 65. At times I make gobi 65 at home and we enjoy it.
Watch Gobi 65 Video
The first time I saw gobi 65 was at a restaurant named Sugam hotels in R.S.Puram here in Coimbatore. Guess I was in my 4th std and those days dining at restaurants happens only once in a blue moon. On one such day just after ordering the dishes amma asked appa what was that red thing with toothpicks served in the next table, appa asked the server what was that and he said it was Gobi 65 and we ordered it too.
More than the taste, the color & toothpicks standing erect on each gobi was the main attraction for me. As a kid I enjoyed pricking each gobi with a toothpick and having it. So while planning for this restaurant style gobi 65 recipe itself I knew am going to keep toothpicks as one of the props and while clicking all these fond memories were flashing by.
Crisp gobi 65 with onion rings, lemon wedges on the side with a heavy sprinkle of chat masala powder is something I want for a evening snack. If you are looking for restaurant style gobi 65 then this recipe is just perfect for you! Do try and let me know how you liked it.
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Gobi 65 Ingredients
- Cauliflower – Choose a medium sized cauliflower, clean it and cut into small florets. Rinse well and soak in warm water to get rid of worms if any.
- Flour – Plain flour or maida is added for a binding base for this dish while rice flour and cornflour adds crisp texture to gobi 65.
- Ginger garlic paste – Ginger garlic paste is added for flavor and aroma.
- Spice powders – Turmeric powder, Kashmiri chili powder and garam masala powders are added.
- Curd / Yogurt – Curd or yogurt makes the cauliflower stay moist and gives flavor.
- Lemon juice – Lemon juice is added for balance.
- Cooking Soda – Cooking soda gives a crunchy texture and also avoids gobi 65 from becoming hard.
- Oil – Any flavorless oil is best for deep frying. I often use refined oil.
Gobi 65 Garnish
Gobi 65 is best served with garnishing like fried curry leaves, green chilies along with a lemon wedge and onion rings. Sprinkle chat masala powder on top and enjoy!
How to make Gobi 65 Step by Step
Cleaning & Cooking Cauliflower
1.Clean a medium sized cauliflower,cut into small florets, keep immersed in warm water to remove worms if any. Boil around 2 cups water add 1/4 teaspoon turmeric powder,salt to it.
2.Switch off add cleaned cauliflower florets to this hot water.
3.Keep covered and let it sit for 5 minutes.
4.Drain water completely and set aside.
5.Rinse it well with cold water, set aside.
Preparing batter
6.To a mixing bowl add all the ingredients listed under ‘for the batter’.
- 1/4 cup plain flour (maida)
- 1/4 cup rice flour
- 1/8 cup corn flour
- 1 teaspoon ginger garlic paste
- 2 tablespoon curd
- 1 tablespoon kashmiri chilli powder
- 1 teaspoon garam masala powder
- 1/8 teaspoon cooking soda
- 1 teaspoon lemon juice
- 1/4 teaspoon hot oil
7.Add water little by little.
8.Mix well to form a thick flowing smooth batter without any lumps.It should be thick enough to coat the gobi but flowing not too runny too.
Mixing with cauliflower
9.Add cauliflower, mix it well.
10.Mix well so that each cauliflower is coated well with the batter.
Deep Frying
11.Heat oil in a kadai – keep in medium flame – add the florets in batches.
12.Flip over and fry.Deep fry until golden brown on both the sides.Repeat to finish.
13.Finally switch off add curry leaves,green chilies fry until crisp and garnish with it.
Crispy gobi 65 ready. Serve with onion rings, chat masala powder sprinkled.
Expert Tips
- Cauliflower – Make sure to clean cauliflower well before cooking. First adding warm water with rock salt helps to get rid of worms if any. Make sure to cut into small florets so that the marinade blends well.
- Flour – You can replace maida with wheat flour which is what I have done.
- Batter consistency – Make the batter slightly thick so that it coats the cauliflower florets well. No need for resting time, but you can make the marinade well head and refrigerate it in case if you are making for any party. Deep fry only at serving time.
- Color – Adding kashmiri red chili powder gives it a nice red color without adding any food color and is less spicy too.
- Soda – Adding baking soda makes gobi a bit soft to bite else it will become hard so I suggest to add it.
- Frying – Always deep fry in medium high flame else the gobi will drink more oil and will become soggy.
Serving & Storage
Serve gobi 65 as a starter or appetizer. You can serve it as a side dish for pulao or fried rice too. Goes well with onion rings and lemon wedges. Sprinkle a pinch of chat masala powder while serving.
Gobi 65 tastes best when served hot, so I would not recommend storing after it is fried. May be you can make the batter marinade ready and store in fridge. But in that case add cooking soda only while frying. The batter keeps well in fridge for 2-3 days. When needed blanch cauliflower then dip and dry.
FAQS
1.Why it is called Gobi 65?
I have always had this doubt and on googling found that a hotelier first made chicken 65 with 65 chilies for each kg of chicken as ingredients measure and called it so, following it gobi 65, paneer 65 was originated and named so I guess.
2.How do you cook raw cauliflower?
First cut the cauliflower from the central stem then cut into small florets.Rinse it well then add in warm water with rock salt to remove any worms if any. Drain water then blanch in salt turmeric water then cook it as needed for the dish.
3.Can Gobi 65 be baked or airfried?
Yes you can bake gobi 65 but sure the flavor, taste and texture wouldn’t be the same as deep fried. So I strongly recommend gobi 65 to be deep fried. If you are baking parboil cauliflower then proceed with the steps .For baking preheat at 200 deg C then spread the coated gobi florets on a tray with aluminium foil. Bake at 200 deg C for 10-15 mins or until the edges turn crisp and golden.
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📖 Recipe Card
Gobi 65 Recipe | Cauliflower 65 Recipe
Ingredients
- 1 medium sized cauliflower around 40 small florets
- salt to taste
- oil to deep fry
- water as needed
For the batter:
- 1/4 cup plain flour (maida)
- 1/4 cup rice flour
- 1/8 cup corn flour
- 1 teaspoon ginger garlic paste
- 2 tablespoon curd
- 1 tablespoon kashmiri chilli powder
- 1 teaspoon garam masala powder
- 1/8 teaspoon cooking soda
- 1 teaspoon lemon juice
- 1/4 teaspoon hot oil
Garnish
- curry leaves
- green chilies
- lemon wedge
- chat masala powder
- onion rings
Instructions
- Clean cauliflower, cut into small florets, keep immersed in warm water to remove worms if any.
- Boil water add turmeric powder, salt to it. Switch off add cleaned cauliflower florets to this hot water keep covered and let it sit for 5 mins.
- Drain water completely and set aside.
- To a mixing bowl add all the ingredients listed under 'for the batter' mix it well.
- Add water little by little to form a thick flowing smooth batter without any lumps.
- Add cauliflower, mix it well. Heat oil in a kadai – keep in medium flame – add the florets in batches.
- Flip over and fry. Deep fry until golden brown on both the sides. Repeat to finish. Finally switch off add curry leaves, green chillies fry until crisp and garnish with it
- Serve Gobi 65 with onion rings, chat masala powder sprinkled.
Video
Notes
- Always deep fry in medium flame else the gobis will drink more oil and will become soggy.
- Make the batter slightly thick not too runny not too thick so that it coats the gobi florets well.
- Adding kashmiri red chilli powder gives it a nice red color without adding any food color and is less spicy too.
- Adding baking soda makes gobi a bit soft to bite else it will become hard and crisp so I suggest to add it.
- No need for resting time, but you can make the marinade well head and refrigerate it incase if you are making for any party.Deep fry only at serving time.
- You can replace maida with wheat flour which is what I have done.
- Make sure to cut into small florets so that the marinade blends well.
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