Gobi 65 Recipe, is a popular Indian snack or Appetizer made using cauliflower. Cauliflower is coated in spices, ginger, garlic and lemon juice. Later it is coated in plain flour, corn starch, rice flour and fried till crispy. It is a cauliflower-based variant of Chicken 65. It is also known as cauliflower 65 or fried cauliflower which is one of the most ordered dish in restaurants. Learn how to make the gobi 65 with expert tips on getting it super crispy, step by step pictures and video.
Gobi 65
Gobi 65 is one of my all time favorite. I make it quite often, this is my mom’s favorite one too. Fried cauliflower is quite a tasty dish and it goes as a perfect appetizer with soups.
Gobi 65 is one of the dish we make in our house more often than anything else. Whenever we buy cauliflower this dish has to be done. Amma insist me to make this always, because this was her favorite. This one is so easy and far quicker to make. You can check out my simple cauliflower fry recipe.
About Gobi 65 | Cauliflower 65
Crispy cauliflower 65 is made using cauliflower coated in spices, ginger, garlic and lemon juice. Later it is coated in plain flour, cornflour, rice flour and fried till crispy. It is a cauliflower-based variant of Chicken 65.
Gobi 65 is one of the most popular dish or Appetizer ordered in restaurants. It is a dish made with cauliflower which has a spicy coating on it and fried till crispy. It is most loved vegetarian Appetizer in and around India.
Cauliflower is cut into bite sized florets, blanched in boiling water and tossed with spices, ginger garlic paste, lemon juice and salt. Just before frying a combination of flour is added and coated well with the cauliflower. This masala coated cauliflower is fried till crispy and served hot with ketchup.
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Watch Gobi 65 Video
Gobi 65 Ingredients
Cauliflower – use fresh cauliflower, cut into bite size small florets. Ensure you cut them small because this makes the gobi 65 super crispy when frying.
Spices – you can use a combination of your favorite spices. Chilli powder, garam masala powder and turmeric is what I used.
Ginger & Garlic – use freshly ground ginger and garlic paste for marinating the cauliflower which adds aroma when frying.
Flour to Use – A combination of three types of flour is usually added in making gobi 65. Plain flour, rice flour and cornstarch is used. Plain flour helps in binding, while cornstarch and rice flour makes the gobi 65 super crispy.
Curry leaves – make sure you use curry leaves in the end when frying cauliflower which makes them flavourful.
Baking Soda – a small pinch of baking soda also known as cooking soda is used in gobi 65 which makes the dish extra crispy and crunchy.
Lemon Juice – In my opinion, lemon juice and vinegar is essential to make it tasty.
Optional – once the cauliflower is fried, sprinkle with some chaat masala powder to make it tasty.
How to Make Gobi 65 Crispy?
Choosing Cauliflower & Prepping – choose fresh cauliflower and make sure you cut them into small bite size florets. Ensure to cut them in even size which is essential for even frying. Cauliflower that is cut into small pieces fry evenly and turns out more crispy.
Blanching – boiling cauliflower in salted water is essential. It par-cooks the cauliflower which reduces the frying time and and also flavours the cauliflower with salt which makes the end product tasty.
Using Right Flour Combination – ½ cup plain flour, ½ cup rice flour & ¼ cup cornstarch is the correct proportion of flour. Using wheat flour or gram flour instead of plain flour will affect the texture of the gobi 65.
Baking Soda Trick – addition of baking soda makes the coating crispy and flakier. Don’t add too much baking soda (cooking soda) which can make the gobi 65 oily.
Frying Time – most importantly frying time is essential and main in making crispy cauliflower. Take your time and fry the cauliflower in medium high heat. It will take around 6 to 10 minutes for the cauliflower to get crispy.
How to Make Restaurant Style Gobi 65
Cooking Cauliflower – Add cut cauliflower florets in salted boiling water and cook for 4 to 5 minutes. Strain and take it in a bowl.
Marinating Cauliflower – add spice powders, salt, lemon juice, ginger garlic paste to cauliflower and mix well. Allow it to marinate for 10 minutes.
Coating – add flour, baking soda to the cauliflower just before frying and mix well.
Frying – Heat oil for deep frying, fry the cauliflower till it is golden. drain in a paper towel. Serve immediately.
How to Make Gobi 65 (Stepwise Pictures)
Blanching Cauliflower
1)Take cauliflower and cut it into florets. Make sure you cut them small so it turns out crispy. Broccoli works great in this recipe too. Once the cauliflower is cut into small pieces wash them well with water multiple times.
2)take water in a sauce pan. Bring it to full boil, add in salt and turmeric powder for blanching cauliflower.
3)Add cauliflower into the boiling water, cook for 3 to 4 minutes till it is fork tender. Now use a slotted spoon to remove the cauliflower from the water strain it completely. you can pour the blanched cauliflower in a sieve to remove the water too.
4)Now add in the broccoli florets into the water and blanch for 1 minute. Broccoli doesn’t take much time to cook at all. 1 minute is more than enough. Strain it immediately using a slotted spoon and place it in a sieve to drain completely.
Marinating Cauliflower
5)Take the blanched cauliflower and broccoli in a large mixing bowl. Allow the mixture to cool completely.
6)Once the cauliflower is cooled completely. Add in salt and lemon juice over the cauliflower. Instead of lemon juice you can add some vinegar as well.
7)Add in kashmiri chilli powder and garam masala powder.
Pro Tip: gobi 65 is supposed to be bright red in colour which is achieved from the extra red food colour used in the gobi 65. Kashmiri chilli powder will give the colour naturally.
8)Add in turmeric power and ground ginger and garlic.
9)Mix this really well and allow it to marinate for 10 minutes.
Coating for Gobi 65
10)Now the cauliflower is marinated. Just before frying, Sprinkle in plain flour, rice flour evenly over the cauliflower.
11)Sprinkle in some cornstarch and baking soda. These flour combination makes the gobi 65 crispy.
12)Add in some water. Mix really well so the cauliflower is coated well with the flour and spices.
Frying Gobi 65
13)Heat oil in a deep frying kadai. I like to use my cast iron kadai which can retain the heat better. Drop in the gobi slowly and carefully. Don’t over fill the kadai. Drop little at a time and fry till golden and crispy on medium high heat.
Pro Tip: Fry on medium high heat for at least 8 to 10 minutes which makes the cauliflower super crispy.
14)Once it is almost fried. Add in a handful of curry leaves and fry for 10 more seconds by which time the curry leaves will be crispy. Strain the crispy gobi 65 using a slotted spoon.
15)Serve gobi 65 hot and crispy.
Gobi 65 (Restaurant Style) Cauliflower Fry Recipe
Some restaurant serve gobi 65 with fried garlic, onion and peppers. Even though I prefer to serve it just as it is. You can try this version if you want too.
Ingredients Used For Gobi 65 Seasoning
- 1 tsp Oil
- 6 cloves Garlic chopped finely
- 1 medium Onion sliced thinly
- 1 no Green Chilli chopped finely
- ¼ cup Bellpepper | Capsicum chopped finely
- 1 sprig Curry leaves
- Salt to taste
How to make Gobi 65 Restaurant Style
Fry gobi 65 as mentioned above. Just before serving, heat 1 tsp of oil in a kadai. Add in garlic and curry leaves and saute for 30 seconds. Add in green chillies and onions and saute for a minute. Now add in bell peppers and salt and mix well. Now add in fried gobi and mix well. Serve hot.
Expert Tips
- Make sure you cut cauliflower into bite size pieces so when frying it gets super crispy.
- Rice flour and cornstarch makes the gobi 65 crispy so don’t skip those.
- Fry the cauliflower on medium heat till it is crispy and golden, strain and serve hot.
- Taste and adjust lemon juice for better taste.
- Gobi 65 taste great when served hot. So serve it immediately after frying.
FAQ
What is Gobi 65 made of?
Cauliflower is cut into bite sized florets, blanched in boiling water and tossed with spices, ginger garlic paste, lemon juice and salt. Just before frying a combination of flour is added and coated well with the cauliflower. This masala coated cauliflower is fried till crispy and served hot with ketchup.
What is the difference between Gobi Manchurian and Gobi 65?
Gobi 65 is fried cauliflower which is made by mixing cauliflower with spices, flour, ginger and garlic which is then fried till crispy. While gobi manchurian has some kind of sauce coated with fried cauliflower.
Why is it called Gobi 65?
Gobi 65 is a vegetarian version of chicken 65. The story for chicken 65 remains unknown but Some say that nearly 65 ingredients used to make this dish perfect. Some say that the chicken used in this dish is 65 days old.
Cauliflower | Gobi Recipes to try
📖 Recipe Card
Gobi 65 | Cauliflower 65 Recipe | Cauliflower Fry Recipe
Servings: 4 servings
Calories: 190kcal
Equipment
Cooking pot
Deep Fry Pot
Slotted Spoon
Mixing Bowl
Instructions
For Making Gobi 65 with Seasoning
Notes
- Make sure you cut cauliflower into bite size pieces so when frying it gets super crispy.
- Rice flour and cornstarch makes the gobi 65 crispy so don’t skip those.
- Fry the cauliflower on medium heat till it is crispy and golden, strain and serve hot.
- Taste and adjust lemon juice for better taste.
- Gobi 65 taste great when served hot. So serve it immediately after frying.
Nutrition
Serving: 1servings | Calories: 190kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1418mg | Potassium: 594mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1206IU | Vitamin C: 83mg | Calcium: 66mg | Iron: 2mg
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