Why Make This Recipe
Gobi 65 is a popular Indian snack that brings crispy, spicy, and flavorful cauliflower to your plate. It is a perfect appetizer for any party or as a snack during tea time. The delightful crunch and bold spices make this dish a favorite for vegetarians and non-vegetarians alike. Plus, it’s easy to prepare and can be made in a fairly short amount of time.
How to Make Gobi 65
Ingredients:
- 2½ cups cauliflower florets (1 medium cauliflower head)
- ¼ cup all-purpose flour (or wheat flour)
- ¼ cup rice flour (or corn starch)
- 1½ teaspoon ginger garlic paste (or 1 teaspoon each grated)
- ½ teaspoon garam masala
- ¼ teaspoon ground black pepper
- 1 teaspoon red chili powder (can use more for high heat)
- 2 sprigs curry leaves (chopped)
- ½ to ¾ teaspoon salt (adjust to taste)
- ¼ cup water (more as needed)
- 1½ cups oil for deep frying
- 2 green chilies (slit & deseeded)
- 2 to 3 large garlic cloves (chopped finely)
- ½ teaspoon cumin seeds
- 1 sprig curry leaves (pat dry)
- 1 tablespoon oil
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- 2 to 3 tablespoons plain thick yogurt/Greek yogurt (or 1½ teaspoon vinegar + 2 tablespoons water, avoid runny yogurt)
- Salt (if required)
Directions:
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Preparation: Start by washing the cauliflower and cutting it into small florets. In a mixing bowl, combine the all-purpose flour, rice flour, ginger garlic paste, garam masala, black pepper, red chili powder, chopped curry leaves, and salt. Mix well.
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Fry Cauliflower: Gradually add water to the flour mixture, stirring until it forms a smooth batter. Dip each cauliflower floret into the batter, coating it well. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop in the coated cauliflower florets. Fry them until golden brown and crispy. Remove them and place them on paper towels to drain excess oil.
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How to Temper Gobi 65: In another pan, heat 1 tablespoon of oil. Add the chopped garlic, slit green chilies, and cumin seeds. Sauté until the garlic becomes golden. Add the fried cauliflower to this mixture along with dry curry leaves, red chili powder, and garam masala. Toss everything together gently to combine well.
How to Serve Gobi 65
Serve Gobi 65 hot as an appetizer or snack. It goes well with green chutney or tomato ketchup for dipping. You can also garnish it with fresh coriander leaves for added flavor.
How to Store Gobi 65
If you have leftovers, store them in an airtight container in the refrigerator. However, it’s best to consume Gobi 65 fresh to enjoy its crunchiness. Reheating may soften the florets.
Tips to Make Gobi 65
- Ensure the oil is hot enough before frying to achieve maximum crispiness.
- You can adjust the spices according to your taste preferences.
- For extra flavor, marinate the cauliflower florets for about 30 minutes before frying.
Variation
For a twist on the classic Gobi 65, consider adding a sprinkle of lemon juice or a dash of chaat masala before serving. You can also try using other vegetables like paneer or broccoli in the same batter.
FAQs
Q1: Can I bake Gobi 65 instead of frying?
A1: Yes, you can bake them by coating the florets with the batter and placing them in a preheated oven at 425°F (220°C) for about 25-30 minutes until crispy.
Q2: Is Gobi 65 gluten-free?
A2: You can make a gluten-free version by using gluten-free flour instead of all-purpose flour.
Q3: How spicy is Gobi 65?
A3: The spice level can be adjusted by modifying the amount of red chili powder. You can start with less if you’re sensitive to heat.
Gobi 65
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, spicy, and flavorful cauliflower snack, perfect for parties or tea time.
Ingredients
- 2½ cups cauliflower florets (1 medium cauliflower head)
- ¼ cup all-purpose flour (or wheat flour)
- ¼ cup rice flour (or corn starch)
- 1½ teaspoon ginger garlic paste (or 1 teaspoon each grated)
- ½ teaspoon garam masala
- ¼ teaspoon ground black pepper
- 1 teaspoon red chili powder (or more for high heat)
- 2 sprigs curry leaves (chopped)
- ½ to ¾ teaspoon salt (adjust to taste)
- ¼ cup water (more as needed)
- 1½ cups oil for deep frying
- 2 green chilies (slit & deseeded)
- 2 to 3 large garlic cloves (chopped finely)
- ½ teaspoon cumin seeds
- 1 sprig curry leaves (pat dry)
- 1 tablespoon oil
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- 2 to 3 tablespoons plain thick yogurt/Greek yogurt (or 1½ teaspoon vinegar + 2 tablespoons water, avoid runny yogurt)
- Salt (if required)
Instructions
- Wash the cauliflower and cut it into small florets.
- In a mixing bowl, combine all-purpose flour, rice flour, ginger garlic paste, garam masala, black pepper, red chili powder, chopped curry leaves, and salt. Mix well.
- Gradually add water to the flour mixture, stirring until it forms a smooth batter.
- Dip each cauliflower floret into the batter, coating it well.
- Heat oil in a deep frying pan over medium heat. Carefully drop in the coated cauliflower florets once the oil is hot.
- Fry the florets until golden brown and crispy. Remove and place on paper towels to drain excess oil.
- In another pan, heat 1 tablespoon of oil. Add chopped garlic, slit green chilies, and cumin seeds. Sauté until garlic becomes golden.
- Add the fried cauliflower to this mixture along with dry curry leaves, red chili powder, and garam masala. Toss everything together gently to combine well.
Notes
Serve hot with green chutney or tomato ketchup. Store leftovers in an airtight container but best enjoyed fresh.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
