Gobi 65 is a south Indian snack recipe is prepared by mixing the cauliflower florets with all purpose flour (maida) with rice flour and red chilli powder. The addition of curry leaves, coriander leaves makes crispy fritters very flavorful. Later the coated cauliflower florets are deep fried in batches till it gets more crisp golden brown.These Gobi 65 recipe are crispy, delicious with coconut chutney or tomato ketchup, easy to make, perfect for recipe as starter.

During winters, when I came back from my college, my mom always make crispy Gobi 65. So I am so used to eating these crispy & crunchy Gobi 65 dipping coconut chutney.The recipe makes for crispy fritters having the texture of some cauliflower caramelized from the outside.Gobi 65 comes from paneer 65. There are some variations Potato 65, Paneer 65, Mushroom 65.

GOBI 65 RECIPE

How to make Gobi 65 crispy?

To make Gobi 65 crispy, always add in rice flour along with Besan in the batter. You can also add in corn flour instead of rice flour in the batter.

Tips for making Gobi 65 recipe

Don’t fry on low flame or your pakoda will get soggy. When deep frying, always fry at medium flame and not very high flame. To check whether the oil is hot, put in a small mixture into the oil, if it comes up instantly then your oil is adequately hot.
To get crispy Gobi 65, chopped the cauliflower florets into small pieces..
Don’t overcrowd the pan or kadhai or else the fritters will not cook evenly.
Avoid adding too much water in the batter, to get crispy onion pakoda.
You can also use Kashmiri red chilli whole instead of using red chilli powder and soak the red chillies in hot water for 15 minutes.Take a jar, add soaked red chillies and grind them. Mix grounded red chilli powder and oil and mix well. This will give you nice colour.

Recipe card for Gobi 65 recipe:

GOBI 65 RECIPE

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: SOUTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Making batter and frying florets

Oil for frying

1 cup cauliflower florets

4 tablespoon all-purpose flour (maida)

4 tablespoon rice flour

1 teaspoon ginger garlic paste

4 whole red chilli or 1 teaspoon red chilli powder

½ teaspoon black pepper powder

½ teaspoon garam masala

2 spring curry leaves

Water as required

Salt to taste

Tempering

1 teaspoon oil

2 green chilies, slit

2 garlic

½ teaspoon cumin seeds

½ teaspoon red chilli powder

¼ teaspoon garam masala powder

3 tablespoon curd

Salt as required

INSTRUCTIONS

Making batter

Rinse cauliflower florets well in a running water and chop the cauliflower florets into medium pieces and keep in a bowl.
Now, add them to hot water and so that all the florets are covered and keep it aside for 15 minutes
In a bowl, add flour, salt, ginger garlic paste, kashmiri red chilli powder, pepper powder and garam masala powder.
Add chopped curry leaves and water.
Mix well to make thick batter.
Now, add cauliflower to the bowl.
The mixture will become quite sticky, but mix well to ensure that the cauliflower florets are completely coated by the batter.

Frying Gobi 65

Heat large saucepan or kadhai, add one-third full of oil. Deep-fry for 4–5 minutes until crisp and golden brown.
Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t over crowd the cauliflower florets while frying.
When the florets are a bit cooked, turn over with a slotted spoon and continue to fry.
Turn the florets a few times in the oil to make sure they colour evenly. Fry them till they look crisp and golden.
Once slightly golden brown, remove with a slotted spoon and drain on kitchen paper towels for excess oil to be absorbed and keep it aside.

Tempering

Now, in the same pan, remove the extra oil and keep 2 teaspoon oil in it.
Add cumin seeds and let it splutter.
When cumin seeds starts splutter, add chopped garlic and green chillies, yogurt, red chilli powder, garam masala and coriander leaves and mix well.
Stir until the mixture thickens.
Now, add fried cauliflower and saute for 2 minutes.
Serve Gobi 65 as snack with coconut chutney or green chutney or tomato sauce.

How to make Gobi 65 recipe with step by step photo

Making batter

1. Rinse cauliflower florets well in a running water and chop the cauliflower florets into medium pieces and keep in a bowl.

2. Now, add them to hot water and so that all the florets are covered and keep it aside for 15 minutes

3. In a bowl, add flour, salt, ginger garlic paste, Kashmiri red chilli powder, pepper powder and garam masala powder.

4. Add chopped curry leaves and water.

5. Mix well to make thick batter.

6. Now, add cauliflower to the bowl.

7. The mixture will become quite sticky, but mix well to ensure that the cauliflower florets are completely coated by the batter.

Making Gobi 65

1. Heat large saucepan or kadhai, add one-third full of oil.Deep-fry for 4–5 minutes until crisp and golden brown.

2. Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t over crowd the cauliflower florets while frying.

3. When the florets are a bit cooked, turn over with a slotted spoon and continue to fry.

4. Turn the florets a few times in the oil to make sure they colour evenly. Fry them till they look crisp and golden.

5. Once slightly golden brown, remove with a slotted spoon and drain on kitchen paper towels for excess oil to be absorbed and keep it aside.

Tempering

1. Now, in the same pan, remove the extra oil and keep 2 teaspoon oil in it.

2. Add cumin seeds and let it splutter.

3. When cumin seeds starts splutter, add garlic and green chillies,yogurt, curry leaves, red chilli powder, garam masala and coriander leaves and mix well.