Crispy Gobi 65 or Cauliflower 65 is a tasty and popular South Indian snack or appetizer known for its crispy texture and spicy flavours. This popular vegetarian dish features cauliflower florets coated in a perfectly seasoned batter, deep-fried to golden perfection, and then tossed in a fragrant tempering of garlic,...
Ingredients
- 1pieceCauliflower (300 gm floret)
- 1 1/2tspSalt (divided)
- 1/2tspTurmeric powder
- 1/2cupRice Flour
- 1/2cupCornflour
- 1 1/2tbspKashmiri Red Chilli Powder
- 1/2tspGaram Masala powder
- 1tspCumin Powder
- 1tspBlack Pepper Powder (freshly ground)
- 1tbspGinger Garlic paste
- 2sprigsCurry leaves (finely chopped)
- 1tbspLemon juice
- 3tbspYogurt
- 1tbspOil
- Water (as required for batter)
- Oil (for frying)
For Tempering
- 2tbspOil
- 1tbspGarlic (finely chopped)
- 4pieceGreen Chillies (slit)
- 2pieceDry Red Chillies (broken)
- 1sprigCurry leaves
How to make Gobi 65
Cut the cauliflower into bite-sized florets. Soak them in water with ½ tsp salt and turmeric for about 10 minutes. Drain and set aside.
Make the Batter
Combine rice flour, cornflour, Kashmiri red chili powder, garam masala, salt, cumin powder, and freshly ground black pepper in a large mixing bowl. Mix well.
Add the ginger-garlic paste, chopped curry leaves, lemon juice, yogurt and oil. Gradually add water to form a thick, smooth batter that can just coat the cauliflower florets.
Taste the batter and adjust the salt and pepper as needed.
Coat the Cauliflower
Add the cauliflower florets to the batter, mixing well to ensure they are evenly coated. Set them aside for a few minutes to absorb the flavors.
For Frying
Heat oil in a heavy-bottomed pan over medium-high heat (approx. 170°C/340°F). To test if the oil is ready, drop a small portion of the batter into it; it should sizzle and rise to the surface without browning.
Add the coated florets to the hot oil in batches. Do not disturb them for the first few minutes to prevent sticking. Gently flip them over and fry until they turn golden and crisp.
Remove the fried florets and place them on a plate lined with paper towels to absorb excess oil.
For an extra crispy texture, briefly flash fry the florets in hot oil for a second time for a few seconds. Transfer them onto paper towels to soak up any excess oil.
For Tempering
In a separate pan, heat 2 tbsp oil. Sauté the chopped garlic until it turns lightly golden.
Add the green chilies, dry red chilies, and curry leaves. Fry for a few seconds until fragrant.
Add the fried cauliflower florets, and stir quickly to coat them with the fragrant tempering.
Serve Gobi 65 hot and enjoy the crispy, flavorful dish.
Tips & Tricks
To keep your Gobi 65 crispy, fry the florets in advance and temper them just before serving as they can become slightly soggy if left sitting for too long.
When frying the cauliflower, avoid disturbing it initially to prevent sticking. Flip only after the florets start to cook.
Adjust the amount of chili based on your spice preference.
For a softer texture, skip the flash-frying step.
Mix a little yogurt into the tempering before adding the fried florets for a tangy finish.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨