Gobi 65

why make this recipe

Gobi 65 is a popular Indian snack that brings a delicious twist to simple cauliflower. It’s flavorful, crispy on the outside, and soft on the inside, making it a great treat for both vegetarians and non-vegetarians. This dish is perfect for serving at parties, as an appetizer, or just as a tasty snack. The spices used enhance the taste of the cauliflower, giving it a unique and memorable flavor.

how to make Gobi 65

Ingredients

• 2½ cups cauliflower florets (from 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 or Greek yogurt (or 1½ teaspoon vinegar + 2 tablespoons water; avoid runny yogurt)
• Salt (if required)

Directions

1. Preparation: Begin by washing the cauliflower and cutting it into bite-sized florets. In a mixing bowl, combine all-purpose flour, rice flour, ginger garlic paste, garam masala, black pepper, red chili powder, chopped curry leaves, salt, and water. Mix well to form a batter that coats the cauliflower.

2. Fry Cauliflower: Heat oil in a deep frying pan over medium heat. Once the oil is hot, dip the cauliflower florets in the batter and gently drop them into the hot oil. Fry until they turn golden brown and crispy. Remove them from the oil and place them on paper towels to absorb excess oil.

3. How to temper Gobi 65: In another pan, heat 1 tablespoon of oil over medium heat. Add the slit green chilies, chopped garlic, cumin seeds, and dry curry leaves. Sauté until fragrant. Add the fried cauliflower pieces into this tempering. Sprinkle with extra red chili powder and garam masala according to taste, and mix well to coat the cauliflower evenly.

how to serve Gobi 65

Gobi 65 is best served hot as an appetizer or snack. You can enjoy it plain or with a side of yogurt dip or chutney. Garnishing with fresh coriander leaves adds an extra touch.

how to store Gobi 65

To store leftover Gobi 65, place it in an airtight container in the refrigerator. It’s best consumed within a couple of days for optimal crunchiness. Reheat in an oven or air fryer for crispy results.

tips to make Gobi 65

• Make sure the cauliflower florets are dry before coating them with the batter to help it stick better.
• You can adjust the spices according to your taste preference; add more chili powder if you like it spicier.
• Ensure the oil is hot enough before frying to avoid soggy florets.

variation

You can make a baked version of Gobi 65 for a healthier option. Simply coat the cauliflower in the batter and bake at 425°F (220°C) for about 25-30 minutes, turning halfway through.

FAQs

1. Can I use frozen cauliflower for Gobi 65?
   Yes, you can use frozen cauliflower. Make sure to thaw and dry it well before using.

2. What can I use instead of yogurt?
   If you don’t have yogurt, you can use vinegar diluted with water for a similar tanginess.

3. Is Gobi 65 gluten-free?
   To make it gluten-free, use rice flour and gluten-free all-purpose flour in the recipe.

Gobi 65

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• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Gobi 65 is a flavorful Indian snack made from crispy cauliflower florets, perfect for parties or as an appetizer.

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Ingredients

• 2½ cups cauliflower florets
• ¼ cup all-purpose flour
• ¼ cup rice flour
• 1½ teaspoon ginger garlic paste
• ½ teaspoon garam masala
• ¼ teaspoon ground black pepper
• 1 teaspoon red chili powder
• 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 or Greek yogurt
• Salt (if required)

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Instructions

1. Wash the cauliflower and cut it into bite-sized florets.
2. In a mixing bowl, combine the all-purpose flour, rice flour, ginger garlic paste, garam masala, black pepper, red chili powder, chopped curry leaves, salt, and water to form a batter.
3. Heat oil in a deep frying pan over medium heat.
4. Dip cauliflower florets in the batter and gently drop into the hot oil.
5. Fry until golden brown and crispy, then remove and place on paper towels.
6. In another pan, heat 1 tablespoon of oil over medium heat, add slit green chilies, chopped garlic, cumin seeds, and dry curry leaves, and sauté until fragrant.
7. Add the fried cauliflower to the tempering, sprinkle with extra chili powder and garam masala, and mix well to coat.

Notes

Ensure cauliflower florets are dry for better batter adherence. Adjust spices for heat preference and check oil temperature before frying.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Deep Frying
• Cuisine: Indian