Crispy Gobi 65 (cauliflower 65)
This crispy gobi 65 recipe is irresistibly delicious, perfectly cooked with crunchy layer makes it better than restaurant style, you will love this fried cauliflower recipe over and over again!
This post was originally posted in April 2014. It has been updated with photos and contents.
This Gobi 65 also called a cauliflower 65 recipe is super easy to make and pretty crazy delicious.
I have served this cauliflower 65 with tea for our evening snacks which are partly good and this fried cauliflower is crispy and crunchy just the way you get it from a roadside shop.
This Fried Cauliflower is about to become a new family favourite.
What You'll Find in This Post (Show all)
How to make gobi 65?
Make a marinade using all-purpose flour, rice flour, cornflour, chilli powder, ginger garlic paste, and curry leaves.
Marinate the cauliflower for a minimum of 15 minutes and deep fry the cauliflower florets to a nice golden colour.
Why this recipe works:
You can make crunchy cauliflower 65 just at home.
Can be served as starter, sides or snacks. Perfectly works for any occasion.
You can add the spices as per your taste bud.
How to make Cauliflower 65:
Tips to make perfect cauliflower 65:
1. Cauliflower: Get the cauliflowers are that is fresh and tender, stale cauliflower doesn’t give you a right texture.
Cut the cauliflower florets to a small bite-sized that helps you cook the cauliflower faster.
Blanching is an absolute must that actually destroys the pesticides in the cauliflower florets and then pats dry them well.
2.Marination: Make the marinade little thicker, once you add the blanched cauliflower the moisture in the cauliflower helps you to coat the cauliflower florets.
Marinating from to 15 minutes to 1 hour helps you to develop the flavour.
3.Deep fry: Fry the cauliflower florets over a medium-low flame to golden colour that gives you crispy texture. Do not overcrowd the florets.
4.Flour ratio: I have an equal amount of all-purpose flour, cornflour and one-third amount of rice flour. This gives me a crunchy cauliflower 65.
5.Spices: The spice level can be adjusted as per your tastebud. You can add a pinch of pepper powder or chat masala or dry mango powder.
Variations:
Broccoli: You can follow the same method to make broccoli 65.
Cottage cheese/Paneer/Tofu: Do not blanch the paneer, simply mix the same marinade for paneer cubes to get the crispy paneer 65.
FAQ:
How long to deep fry the cauliflower to get the crispiness?
Over a low-medium heat deep fry, the cauliflower for 4 to 5 minutes to get the crispy layer and the colour is golden.
How long can I marinate?
Marinating for a longer time for 30 minutes to 1 hour helps you get the flavours, however, if you are short in time, just marinate for 15 minutes.
How do you serve the fried cauliflower?
This cauliflower 65 served best as starter, sides or snacks.
How to fry the cauliflower 65 in Air-fryer method?
To fry the cauliflower in an air fryer: Just follow the method and marinate.
Oil the base of the air fryer basket and place the florets.
Air fry for 180 degrees C for 12 minutes shaking the florets occasionally till you get a nice golden brown colour.
Other Recipes you would like to try:
Paneer Tikka (Southindian style)
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Cauliflower 65
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 1x
- Diet: Vegetarian
Description
This crispy gobi 65 recipe is irresistibly delicious, perfectly cooked with crunchy layer makes it better than restaurant style, you will love this fried cauliflower recipe over and over again!
Ingredients
- 1. 5 cup cauliflower florets.
- 3 tablespoon all-purpose flour
- 2 tablespoon Cornflour
- 1 tablespoon rice flour
- 1 tablespoon chilli powder
- 1 teaspoon Kashmir chilli powder
- 1 teaspoon turmeric powder
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 5 sprigs of curry leaves
- 1 teaspoon vegetable oil
- 1 cup vegtable oil ( to deep fry)
Instructions
- Cut the cauliflower florets in small bite-sized and blanch in hot water for 5 minutes adding turmeric powder and salt. Drain the water. You can put in the colander as the water drains off completely or you can Pat dry the cauliflower and set aside.
- To a mixing bowl, add all-purpose flour, cornflour, rice flour, chilli powder, turmeric powder, Kashmiri red chilli powder, ginger garlic paste, salt and some crushed lemon curry leaves, add very little water to make a thick paste.
- Add all the cauliflower florets, sprinkle some lemon juice and mix well. Let it marinate for 15 to 30 minutes.
- Heat oil in deep pot /Kadai, over low medium heat. Once the oil is heated up, drop the cauliflower florets one by one and fry them to a nice golden colour and it has to be crunchy.
- Cauliflower 65 is ready to be served.
Notes
Tips to make perfect cauliflower 65
Cauliflower: Get the cauliflowers are that is fresh and tender, stale cauliflower doesn’t give you a right texture.
Cut the cauliflower florets to a small bite-sized that helps you cook the cauliflower faster.
Blanching is an absolute must that actually destroys the pesticides in the cauliflower florets and then pats dry them well.
Marination: Make the marinade little thicker, once you add the blanched cauliflower the moisture in the cauliflower helps you to coat the cauliflower florets.
Marinating from to 15 minutes to 1 hour helps you to develop the flavour.
Deep fry: Fry the cauliflower florets over a medium-low flame to golden colour that gives you crispy texture. Do not overcrowd the florets.
Flour ratio: I have an equal amount of all-purpose flour, cornflour and one-third amount of rice flour. This gives me a crunchy cauliflower 65.
Spices: The spice level can be adjusted as per your tastebud. You can add a pinch of pepper powder or chat masala or dry mango powder.
Variations:
Broccoli: You can follow the same method to make broccoli 65.
Cottage cheese/Paneer/Tofu: Do not blanch the paneer, simply apply the same marinade for paneer cubes to get the crispy paneer 65.
- Category: Snacks, starter,sides
- Method: Stovetop
- Cuisine: indian
Keywords: gobi 65, cauliflower65, fried cauliflower
Currt leaves are not available in my area. What can yu use it place of the curry leaves? I can’t eat deep fried anything and don’t have an air fryer. Can these be baked instead? What temperature and time please.
Hi Kathleen,
1. You can omit to add Curry leaves.
2. To bake the cauliflower 65, in a baking tray line an aluminum foil, arrange the cauliflower florets in a line and bake in the preheated oven at 400 degrees F for 15 minutes, flipping them once.
once baked, grill for 3 to 4 minutes to get the crispness.
Hope you find this helpful. Happy Cooking.