GOBI 65 RECIPE | CRISPY CAULIFLOWER 65 – RESTAURANT STYLE CAULIFLOWER FRY

gobi 65 recipe

I got this crispy Gobi 65 / Cauliflower 65 recipe from Aval vikatan’s “ 30 Restaurant style recipes” supplementary. This is a dry version. Before I got this book, I used to try Chef Damodaran’s recipe which is also similar to this. This recipe has dry kasoori methi leaves in addition. I have tried this several times and it comes out super crispy , tasty with nice flavour like hotel style cauliflower 65. We love it a lot. I usually make in weekends with veg pulao or biryani.

 
Sometimes, I make this cauliflower fry for my daughter after she comes from school. This is one of her favourite snacks. U can prepare this recipe well in advance for parties or get together & fry it when required. The more time the cauliflower marinates, the tastier it would be. You can try without marination as well.. Please go through the Notes section for do’s & dont’s.. Lets see how to make crispy Gobi 65 recipe with step by step photos and video !
Gobi 65



Gobi 65 – Cauliflower fry recipe

Gobi 65 - Cauliflower fry recipe

Restaurant style crispy Gobi 65 – Cauliflower fry recipe

 
Cuisine: Indian
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

 

INGREDIENTS

1 cup = 250ml

  • Gobi/Cauliflower – medium size flower (20 florets)
  • All purpose flour / Maida – 1/2 cup
  • Corn flour – 1/2 cup OR rice flour + corn flour – 1/4 cup each
  • Red color powder – 1/4 tsp
  • Red chilli powder or green chilli paste – 2 tsp
  • Ginger – garlic paste – 1.5 tsp
  • Garam masala powder – 1 tsp
  • Crushed fennel seeds – 1 tsp
  • Lemon juice – Few drops
  • Dry Kasoori methi leaves – 1.5 tsp (crushed )
  • Salt & water – As needed
  • Cooking oil – To deep fry
HOW TO MAKE GOBI 65
  1. Remove florets from cauliflower. Parboil adding salt and turmeric powder.
  2. Take a bowl and mix all the ingredients to make the batter.
  3. Add water to make bajji batter consistency.
  4. Lastly add cauliflower florets. Marinate for 30 minutes to 1 hour.
  5. Heat oil and deep fry the cauliflower pieces. Fry till golden in both the sides.
  6. Remove from oil once its crispy. Drain in a tissue paper. Enjoy with tomato ketchup.

METHOD – STEP BY STEP PICTURES
 
  • Remove the florets from the cauliflower & par boil it for 5 minutes adding salt and turmeric powder. Make sure cauliflower florets are small in size. 
  • When the water roll boils, switch off the flame. Leave it for 3 minutes and drain the hot water completely & wash it in cold water immediately to avoid over cooking of cauliflower. Drain all the water completely.

gobi 65 tile 1

  • Now in a wide bowl, add all the powders, crushed spices & salt, lemon juice mix well . Add water carefully to make bajji batter consistency. The batter should fall like a ribbon. Now put the florets, mix well & marinate for minimum 30 minutes to 2-3 hours. Please watch video for better understanding.  Cauliflower should be well coated with flour.( watery batter absorbs more oil). If you don’t have enough time, you can fry it instantly without marination.

gobi 65 tile 2

  • Heat oil in a kadai and put the cauliflower florets in a sprinkled way one by one. Deep fry on both the sides till all the bubbles cease. Do it batches in medium flame  Deep fry curry leaves in the last batch & decorate it while serving !!

    gobi tile 3

Super crispy gobi 65 is ready !! Enjoy eating hot with tomato sauce !!

NOTES
  • It will stay crispy for 30 minutes. But for best taste, you should eat it hot hot !!
  • While you make the batter add less water & bring to bajji batter consistency. If you add more water, gobi 65 may absorb more oil. Adding less water & more flour makes it hard.. Please be careful while adding water. Approximately it takes 3/4 to 1 cup of water I guess. If you add more water, add some more flour to bring the right consistency.
  • If you feel adding maida is unhealthy , add wheat flour instead of maida.
  • Adding food color is optional. But it gives a nice look to the fries like we get in restaurants.

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32 thoughts on “GOBI 65 RECIPE | CRISPY CAULIFLOWER 65 – RESTAURANT STYLE CAULIFLOWER FRY”

  15. Revathi Ramkumar

    Best title and nice blog.First time here and i like all ur recipes. When u r free please drop into my space

    Reply
  25. Chitra

    Thank u friends . Thanks mahi 🙂 U r the first person who noticed it 🙂 Will soon inform everyone with a post 🙂

    Reply
  28. Unknown

    I visited your blog today for the first time n couldnot stop myself from trying this recipe, the gobi 65 pics are so tempting. And It turned out awesome , soo crispy n yummy.. looking forward to try other recipes from your blog.. the first one was a hit !. Thanks for this lovely recipe n for explaining everything in detail.. keep up the good work.. well done 👍

    Reply
  29. Pavithra

    Hi Chitra,
    I don't have corn flour and kasoori methi leaves. Any suggestions for substitutions? Can I shallow fry? Thanks!

    Reply
    1. Chitra

      Please add more rice flour in place of corn flour and try it.Kasuri methi is optional.It adds flavor,tats it.You can try shallow frying.But do it patiently till it becomes crisp.

      Reply
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