Gobi 65 or Cauliflower fry

Gobi 65 or Cauliflower fry is a vibrant Indian dish that transforms humble cauliflower into a crispy, spicy delight. Originating from South India, this popular appetizer is known for its bold flavours and crunchy texture, making it a favourite at gatherings and restaurants alike. The dish involves marinating cauliflower florets in a spiced mixture, coating them in a batter, and deep-frying until golden brown. Often served with a garnish of fried curry leaves and green chillies, Gobi 65 is a vegetarian twist on the classic Chicken 65, offering a perfect balance of heat, tanginess, and crispiness that appeals to all palates. Whether enjoyed as a snack, side dish, or party appetizer, Gobi 65 is sure to be a crowd-pleaser.

Choose Fresh Cauliflower:

Select cauliflower with firm, compact florets and no signs of browning or wilting. Fresh cauliflower holds up better during cooking and ensures a better texture.

Blanch Correctly:

Blanch cauliflower for just 2-3 minutes in boiling water to soften slightly without losing its crunch. Immediately cool in ice water to stop the cooking process.

Dry Thoroughly:

Ensure the cauliflower is thoroughly dried after blanching to prevent excess moisture, which can affect the batter’s adherence and result in soggy florets.

Marinade for Flavour:

For deeper flavour, marinate the cauliflower for at least 30 minutes, or up to 2 hours in the refrigerator if possible. This allows the spices to penetrate the florets fully.

Perfect Batter Consistency:

Aim for a thick, smooth batter that coats the cauliflower well. If the batter is too thin, it will not stick properly. If it is too thick, it might become lumpy.

Maintain Oil Temperature:

Make sure the oil is hot (175°C to 190°C) before adding the cauliflower. This helps in creating a crispy texture and prevents excess oil absorption.

Avoid Overcrowding:

Fry in batches to maintain oil temperature and ensure even cooking. Overcrowding lowers the oil temperature, leading to soggy florets.

Enhance the Colour:

Natural Colour: For a rich red colour, use Kashmiri red chilli powder. It adds a vibrant hue and a mild, sweet heat.

Optional Food Colour: If desired, a pinch of red food colouring can be added to achieve a restaurant-style colour.

Garnish for Extra Flavour:

Adding fried curry leaves and slit green chillies enhance both the flavour and presentation of the dish.

Fresh coriander leaves and lemon wedges add a fresh contrast and a hint of citrus that complements the spiciness.

Serve Immediately:

Gobi 65 tastes best when served immediately after frying while it is still crispy. If needed, keep it warm in a low oven to maintain crispiness before serving.

Looking for More Snack Ideas?

If you enjoyed this crispy Cauliflower 65, you’d love exploring my Snack Recipe List! From savoury bites to quick munchies, there’s something for every craving.

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Gobi 65/Cauliflower fry

Print Recipe

Gobi 65 is a popular Indian appetizer made from deep-fried cauliflower florets coated in a spiced batter.

Course Appetizer, Snacks

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marination time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 5

Author sumisculinarynotes

Ingredients

• 1 medium cauliflower gobi, cut into bite-sized florets (approximately 390 grams of florets)
• 1 ½ tsp ginger-garlic paste
• 1 tbsp Kashmiri red chilli powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• ½ tsp black pepper powder
• ½ tsp fennel powder
• ¼ tsp asafoetida hing
• 2 tbsp oil
• 2 tbsp lemon juice
• Salt to taste
• 3 tbsp cornflour
• 3 tbsp rice flour
• 1 tbsp besan flour
• Water as needed to make a batter
• Oil for deep frying

For Garnishing

• Fresh curry leaves
• Green chillies slit (optional)
• Fresh coriander leaves chopped
• Lemon wedges

Instructions

• Cut the cauliflower into bite-sized florets, ensuring they’re all roughly the same size for even cooking.
• Bring a large pot of water to a rolling boil. Simmer the flame, add turmeric and salt to the water.
• Carefully add the cauliflower florets to the boiling water. Let them cook for 2-3 minutes. The cauliflower should soften slightly but remain firm.
• Using a slotted spoon or strainer, quickly remove the cauliflower from the boiling water and immediately plunge it into the ice bath. This stops the cooking process and helps retain the cauliflower’s crisp texture and bright colour.
• Once the cauliflower is cooled completely (after a minute or two), drain it well and pat dry with a clean kitchen towel or paper towel.
• Now, your cauliflower is blanched and ready to be marinated for the Gobi 65 recipe!
• In a large mixing bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, coriander powder, fennel powder, garam masala, cumin powder, black pepper powder, lemon juice, oil, rice flour, besan flour, corn flour and salt. Mix well.
• Add water gradually to make a thick, smooth batter.
• Add the blanched cauliflower florets to the marinade. Mix well to ensure the florets are coated evenly. Let it marinate for at least 30 minutes (you can marinate it for up to 2 hours in the refrigerator for better flavour).
• Heat oil in a deep pan or kadai over medium heat.
• Carefully drop the florets into the hot oil, a few at a time, without overcrowding the pan. Do not disturb for a minute.
• Fry until the cauliflower is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
• In the same oil, add fresh curry leaves and slit green chillies. Sauté for a minute until they become crisp.
• Garnish over the fried Gobi 65 for added flavour.
• Transfer the Gobi 65 to a serving plate. Garnish with chopped coriander leaves and serve hot with lemon wedges on the side.

Notes

It is important to cool the cauliflower after blanching before marinating it with spices. Cooling helps the cauliflower maintain its structure, allowing it to absorb the marinade more effectively. If the cauliflower is too hot, it might not hold onto the spices as well.

Do not disturb the cauliflower for a minute after dropping it into the hot oil. When you first drop the cauliflower into the oil, the batter starts to cook and form a crust. If you move the cauliflower too soon, the batter might not have been set properly, leading to a less crispy coating or causing the batter to come off entirely. Allowing the cauliflower to sit undisturbed initially helps prevent it from sticking to the bottom of the pan or other florets. Once the outer layer is firm, the cauliflower will naturally release from the pan.

Ensuring that the oil is hot enough before dropping in the cauliflower is important to avoid excessive oil absorption. If the oil isn’t hot enough, the cauliflower will soak up more oil, making it greasy and soggy instead of crispy. Hot oil quickly seals the outer layer of the batter, creating a barrier that prevents excess oil from entering the cauliflower. This results in a light, crisp texture.

The ideal oil temperature for frying cauliflower florets for Gobi 65 is between 175°C to 190°C. At this temperature, the batter will crisp up quickly, creating a crunchy exterior while keeping the inside tender. A kitchen thermometer is the most accurate way to monitor the oil temperature.

If you don’t have a thermometer, you can test the oil temperature by adding a small drop of batter to the oil. The batter should sizzle immediately and rise to the surface quickly, turning golden brown in about a minute or so. This indicates that the oil is at the right temperature for frying. If the batter sinks to the bottom without much bubbling and takes a long time to rise, the oil is too cool. Let it heat up further before frying. If the batter browns too quickly or burns as soon as it hits the oil, the oil is too hot. Reduce the heat and let it cool slightly before continuing.

For that vibrant restaurant-style appearance, you can add a pinch of red food colour to the batter. However, if you prefer a more natural option, using Kashmiri red chilli powder is a great choice. It imparts a beautiful deep red hue to the dish without the need for artificial colouring, while also adding a mild, pleasant heat.

Frequently Asked Questions