Gobi 65 is a popular crispy fried snack made with cauliflower. Gobi 65 recipe with step by step pictures and video. Gobi 65 or cauliflower 65 is immensely popular in many restaurants served as a snack or starter or appetizer.
Gobi 65 is loved by almost everyone so thats 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 togethers.
About Gobi 65
Gobi 65 is a crispy fried snack made with cauliflower. To make gobi 65 first clean cauliflower by soaking in warm water for few minutes to get rid of worms if any. Then rinse well 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 gpbi 65 while hot so that its crisp. Adding curry leaves and green chillies while frying gives a great aroma to this dish. Gobi 65 is flavorful, aromatic and yes its addictive too.
Gobi 65 Ingredients
The ingredients are pretty simple which will be readily available in most of our pantries.The measurements ,batter consistency and deep frying method are the most important which makes this dish perfect just like in restaurants.
Variations
- You can heat oil in a kadai add curry leaves,red chilli powder and toss the fried gobi pieces too.
- You can replace maida with wheat flour too.
- Add food color and use normal red chilli powder to replace kashmiri red chilli powder.
- You can even make a mild tadka with garlic, curry leaves and kashmiri chilli powder add fried gobi and toss it.
Memories
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 it properly or not so we always stick with paneer 65. Attimes I make gobi 65 at home and we enjoy it.Do try this restaurant style gobi 65 and enjoy.
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 n having it. So while planning for this restaurant style gobi 65 recipe itself I knew am going to keep toothpicks as a main prop and while clicking all these fond memories were flashing by.
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📖 Recipe Card
Gobi 65 | Cauliflower 65
Ingredients
- 1 cauliflower around 40 small florets
- salt to taste
- oil to deep fry
- water as needed
For the batter:
- 1/4 cup wheat 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
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.
How to make Gobi 65
1.Clean cauliflower,cut into small florets, keep immersed in warm water to remove worms if any. Boil water add 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 mins.
4.Drain water completely and set aside.
5.Rinse it well with cold water, set aside.
6.To a mixing bowl add all the ingredients listed under ‘for the batter’.
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.
9.Add cauliflower, mix it well.
10.Mix well so that each cauliflower is coated well with the batter.
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 chillies fry until crisp and garnish with it.
Crispy gobi 65 ready. Serve with onion rings,chat masala powder sprinkled.
Pro tips
- 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.
FAQs
1.What is Gobi 65?
Gobi 65 is a popular crispy fried snack or starter made with cauliflower.
2.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 chillies for eack kg of chicken as ingredients measure and called it so, following it gobi 65, paneer 65 was orginated and named so I guess. When I was in my teens I thought 65 ingredients were used to make gobi 65 haha.
3.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 and cauliflower is ready to cook.
4.Can Gobi 65 be baked?
Yes you can bake gobi 65 but sure the flavour,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 200deg 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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