Gobi 65 Recipe | Cauliflower 65 Recipe

Today I am sharing Gobi 65 Recipe / Cauliflower 65 Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. It can be had as an appetizer or perfect tea time snack or even as a side dish with our regular lunch menu. This Gobi 65 is a close variant of chicken 65, which originated from a small military canteen in Chennai. Though there are many variations to prepare this recipe, I am hooked to this method and this tastes so similar to restaurant ones. There is no doubt, that it is an evergreen addictive snack from kids to elders. Let’s go to the recipe…

Cauliflower 65 Recipe

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Gobi 65 Recipe | Cauliflower 65 Recipe

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

Recipe Cuisine:  Indian |  Recipe Category: Snacks / Appetizer Preparation + Cook Time: 45 minutes  |  Serves : 2

Course: Snack, Starters

Cuisine: Indian

Keyword: Cauliflower 65 Recipe, Gobi 65 Recipe

Servings: 2 People

Author: Priya Santhamohan

Ingredients

• 1 Medium Cauliflower
• Few Sprigs Curry Leaves optional
• Onion / Lemon For garnishing
• Oil For deep frying

For the Batter

• 2 tbsp All Purpose Flour / Maida
• 2 tbsp Corn Flour - 2 tblsp
• 2 tsp Rice Flour (optional)
• 2 tbsp Thick Curd Link for Homemade curd
• 1 tsp Ginger Garlic Paste Link for Ginger-garlic paste.
• 2 tsp Chilli Powder
• ½ tsp Garam Masala Powder Link for Homemade Garam masala
• ½ tsp Pepper Powder
• 2 Pinch Cooking Soda
• 1 Pinch Food Colour Optional
• Salt As Required

Instructions

1. First, get ready with the ingredients. Cut cauliflower into small florets and rinse well.
2. Roll boil water in a pan, add salt and switch off flame. Add the florets to the water. Close the lid and let it be in the boiling water for 2 to 3 minutes. Drain the water completely.
3. In a large bowl, add maida, cornflour and rice flour.

4. Then add chilli powder, pepper powder, garam masala and ginger-garlic paste.

5. Add curd and mix well. Then add food colour, cooking soda and required salt. Whisk everything well without any lumps. The batter should be in the dosa batter consistency, not too thin or thick.

6. Now add the drained cauliflower florets to the batter. Mix carefully without breaking the florets. Ensure every floret it coated well. Keep it in the refrigerator for 30 minutes. Heat oil in a pan, the oil should not be fuming or low. Adjust flame/temperature accordingly and drop the florets carefully in the oil. Don't overcrowd it. Fry till golden brown on both sides and drain it in a kitchen towel.

   Garnish with onion/lemon wedges. Serve this Gobi 65 Recipe hot.

Recipe Video

Recipe Notes

Tips for Cauliflower 65 Recipe

1. Par boiling the florets is optional, but it helps to get rid of worms and impurities.
2. Also Par boiling helps the florets to get coated with the batter easily and the oil will not get spoiled.
3. Adjust pepper powder and chilli powder as per your spice level for this Gobi 65 recipe.
4. Use thick curd / hung curd for better result.
5. Addition of rice flour is optional but it gives crispiness to the cauliflower 65 recipe.
6. The batter should be smooth without any lumps. 
7. Use of food colour is optional only, as it is not good for health.
8. Don't add cooking soda more than mentioned, else the cauliflower absorbs more oil.
9. If preferred, chat masala or curry leaves can be sprinkled for additional flavour.
10. For perfect restaurant touch, the cauliflower can be double fried.

Cauliflower 65 Recipe

Method for Gobi 65 Recipe

1. First, get ready with the ingredients. Cut cauliflower into small florets and rinse well.
2. Roll boil water in a pan, add salt and switch off flame. Add the florets to the water. Close the lid and let it be in the boiling water for 2 to 3 minutes. Drain the water completely.
3. In a large bowl, add maida, cornflour and rice flour.
4. Then add chilli powder, pepper powder, garam masala and ginger-garlic paste.
5. Add curd and mix well. Then add food colour, cooking soda and required salt. Whisk everything well without any lumps. The batter should be in the dosa batter consistency, not too thin or thick.
6. Now add the drained cauliflower florets to the batter. Mix carefully without breaking the florets. Ensure every floret it coated well. Keep it in the refrigerator for 30 minutes. Heat oil in a pan, the oil should not be fuming or low. Adjust flame/temperature accordingly and drop the florets carefully in the oil. Don’t overcrowd it. Fry till golden brown on both sides and drain it in a kitchen towel.
Garnish with onion/lemon wedges. Serve this Gobi 65 Recipe hot.

Gobi 65 Recipe