Gobi 65 recipe, Cauliflower recipe

Updated on July 1, 2022 by Raks Anand 82 Comments

Jump to Recipe

Gobi 65 is a popular restaurant appetizer menu, batter fried snack with cauliflower florets crispy fried. Let's see how to make this at home with these easy steps.

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (1)

Aj’s most favourite in this whole universe. Yeah,that’s how he says. I usually make crispy cauliflowers with simply sambar powder and corn flour.

It’s best accompaniment as varuval for our south Indian meals. But if he wants as a snack for eating alone, then I have to make this way.

I have adapted the recipe from Pavi’s space, but tweaked a bit according to my convenience and taste.

I must thank her for sharing the recipe, both Aj & Vj loves this way. For Aj, I cook cauliflower at least twice a week as curry, korma or in biryani.

May be because of that I got bored of this veggie and I wont even touch this veggie😡.

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (2)

Method

Separate the cauliflower into small florets.
Boil water with salt, turmeric and keep the florets inside this water covered for 5 mins. Drain water completely.

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (3)

2. Mix curd,corn flour,cooking soda,salt,red chilli powder, lemon juice and ginger garlic paste.

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (4)

3. Heat kadai with oil enough to deep fry.

4. Dip and deep fry the cauliflower florets until golden brown and crisp in hot oil in medium flame.

5. Add the curry leaves a sprig per batch.

6. Drain in paper towel and enjoy hot!

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (5)

Serve with lemon wedges, raw onions and chaat masala sprinkled over. Enjoy hot!

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (6)

Recipe card

Print Pin

5 from 2 votes

Gobi 65 recipe

Gobi 65 is a popular restaurant appetizer menu, batter fried snack with cauliflower florets crispy fried. Let's see how to make this at home with these easy steps.

Course Appetizer

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Author Raks Anand

Servings 3 people

Cup measurements

Ingredients

1 Cauliflower medium
4 tablespoon Corn flour heaped
2 tablespoon Thick curd
1 pinch Cooking soda
½ Lemon
Salt
1 teaspoon Red chilli powder
½ teaspoon Ginger garlic paste
1 sprig Curry leaves

Instructions

Separate the cauliflower into small florets firstly.
Then boil water with salt, turmeric and keep the florets inside this water covered for 5 mins.
Drain water completely.
Mix curd, corn flour, cooking soda, salt, red chilli powder, lemon juice and ginger garlic paste to make a batter. Batter should just coat it as a layer, not thick.
Add drained cauliflower to it and mix to coat.
Heat kadai with oil enough to deep fry.
Deep fry the cauliflower florets until golden brown and crisp in hot oil in medium flame.
Add the curry leaves a sprig per batch.
Drain in paper towel and enjoy hot!

Notes

Boiling is optional but it ensures the outer layer coats well, otherwise while deep frying the cauliflower and outer layer may separate.
Depending on the cauliflower variety, decide to par boil or to just keep immerse in hot water.
I don’t add ginger garlic paste sometimes, still we love it.
Do not add cooking soda more than mentioned.
Once you drop the cauliflower in oil, do not disturb it until it gets cooked. Turn only after that otherwise it gets stuck to the ladle.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Other Kid's favorite recipes

Cooking without fire recipes
Gur paratha recipe
Cheesy potato quesadilla recipe
Instant Pot Mac and Cheese recipe

Reader Interactions

Comments

Hamaree Rasoi
November 22, 2011 at 1:57 am

Amazingly colorful and delicious looking gobi 65.Kudos to you.
Deepa
Hamaree Rasoi
Reply
Ramya
November 22, 2011 at 2:10 am

Looks amazing Raks:-) Lovely flavors and this is one of my fav as well!
Reply
Prathibha
November 22, 2011 at 2:18 am

I love this snack too....loooks super delicious
Reply
aipi
November 22, 2011 at 2:45 am

Absolutely love it, they look so crisp n lovely color! The fork is super cute 🙂
USMasala
Reply
Gayathri NG
November 22, 2011 at 2:57 am

Wow crispy n tempting snack...I am also big fan of c.flower looks perfect in color...
Reply
Sudha Sabarish
November 22, 2011 at 3:06 am

A crispy and a delicious snack.Surely will taste heavenly.
Reply
Shri
November 22, 2011 at 3:15 am

Love the addition of curry leaves. Nice colors and pics, as always!
Reply
Nisha
November 22, 2011 at 3:16 am

looks perfect and yum
Reply
Shanthi
November 22, 2011 at 3:30 am

Crispy and colourful. One lays in my draft will have to post it soon.
Reply
மகி
November 22, 2011 at 3:39 am

Catchy pictures as usual Raji! yumm!
Reply
Divya Kudua
November 22, 2011 at 4:02 am

I love it too!!cauliflower fry with sambar powder is a very new recipe,should try it once:)
Reply
ANU
November 22, 2011 at 4:07 am

wow awesome 65....love it!
LGSS -"Tomato" - Nov 5th to Dec 5th
100 Friends/Followers & GIVEAWAY
Reply
See Also
Gluten-Free Pizza Recipe Made With Chickpea Flour Gluten-Free Vegan Bread - Rhian's Recipes Gluten-Free Vegan Bread - Rhian's Recipes Pumpkin Bread Recipe
Aarthi
November 22, 2011 at 4:39 am

Awesome...Looks so crispy and yummy...Great job raji..
Reply
Indrani
November 22, 2011 at 5:04 am

Mouth watering platter, Raks as always, just love it..........
Reply
Priya's Feast
November 22, 2011 at 5:05 am

Pass the plate,raks...I can finish it,since u hate this veggie 🙂
Reply
Amarendra
November 22, 2011 at 5:18 am

Amazing recipe.... Looks yum..Gr8
Reply
Sharmilee! :)
November 22, 2011 at 5:23 am

Crispy and perfect they look....Very tempting clicks
Reply
Paaka Shaale
November 22, 2011 at 6:07 am

Oh gosh!!! The gobi 65 looks absolutely divine. Great clicks as usual 🙂
Reply
lata raja
November 22, 2011 at 6:17 am

Like like like.....very nice as always:)
Reply
faseela
November 22, 2011 at 6:41 am

it luks so perrfect..wonderful deasr
Reply
Tina
November 22, 2011 at 6:50 am

Simply superb nd crispy..
Reply
Annapoorani
November 22, 2011 at 6:55 am

I wish I grab ur snap plate 🙂
Reply
Premalatha Aravindhan
November 22, 2011 at 7:01 am

Perfect Gobi-65,luks crispy and tempting...
Reply
Spandana
November 22, 2011 at 7:08 am

Looks so perfect and crispy, I make it in a semi-gravy method...
Delicious Pics!!
Reply
Hari Chandana
November 22, 2011 at 7:13 am

Looks absolutely perfect.. Yummy !!
Indian Cuisine
Reply
Amy
November 22, 2011 at 7:17 am

wow!!yummy dish!!
Midweek Fiesta @every Wednesday
Reply
Priya
November 22, 2011 at 7:33 am

Super like, gobi 65 looks super crispy and definitely addictive,thanks for ur lovely entries to CWS Raji..
Reply
Plateful
November 22, 2011 at 7:46 am

I simply love gobi 65--it's one of my favorite veggie preparation. Your delicious pictures are making me want to make this now--unfortunately I don't have any cauliflower in my fridge.
Reply
Happy Cook / Finla
November 22, 2011 at 8:57 am

Wowo they look so crispy delicious, how i wish i had them even this early in the morning 🙂
Reply
Vandana Rajesh
November 22, 2011 at 9:13 am

Brilliant clicks..these look absolutely crispy and delicious. Tried your sponge dosa the other day, came out perfect. Thank you for the wonderful recipe
http://cookingupsomethingnice.blogspot.com/2011/11/sponge-dosa.html
Reply
Vaanisree
November 22, 2011 at 9:21 am

Yummy................ looks really hot and tasty.. would b definitely a good starter for this season.And clicks are good Raji..
Reply
Archana
November 22, 2011 at 10:14 am

Great starter and ender. Could have an entire meal of this only the thought that now I must take care and diet stops me from doing so.
Yummy one will make for the kids tiffin box
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
Reply
vineetha
November 22, 2011 at 11:26 am

Feeling sooo Hungry right now after seeing those tempting clicks..First time here,loved ur space 🙂
Reply
Shanavi
November 22, 2011 at 11:55 am

Adding curd is really a good idea..Will add next time I make Gobi 65.Love it
Reply
Rinku Naveen
November 22, 2011 at 12:45 pm

Wow! Gobhi 65 has come out so good. Crisp.Lovely clicks too..
Reply
See Also
Paneer Tikka | Paneer Tikka Recipe | Paneer Tikka made in Tawa or Stove Top
divya
November 22, 2011 at 2:07 pm

Amazing recipe.... Looks yum..Gr8
Reply
Anu
November 22, 2011 at 2:33 pm

wonderful recipe!!!
Reply
Laavanya
November 22, 2011 at 3:24 pm

I LOVE this fry... I even bought a ready made mix for this at some food exhibition back home & if i remember right it had a lemon extract or citric acide added for a tangy taste. Irresistible Raks and the bright green fried curry leaves make a beautiful garnish!
Reply
MyKitchen Flavors-BonAppetit!.
November 22, 2011 at 3:42 pm

Amazingly delicious Gobi 65 Manchurian Dear.Luv it.
Hi Raji,there's an award waiting for U at my space. Feel really honoured and happy if U visit to collect it.
Reply
Uma
November 22, 2011 at 4:16 pm

Eye catching picture raks. A simple crispy gobi with crispy curry leaves wud pair perfectly with any southIndian meal. Love it.
Reply
S.Menaga
November 22, 2011 at 5:28 pm

looks amazing,love this 65 always...
Reply
Suja
November 22, 2011 at 5:56 pm

Wow love it,looks awesome..
Reply
sangee vijay
November 22, 2011 at 6:28 pm

looks crispy and perfect...crisp n clear shots !!
Reply
Manju
November 22, 2011 at 9:50 pm

That looks so crispy and nice! good job!
Reply
Jay
November 23, 2011 at 12:58 am

save some raks..I'll be right over..;P
Tasty Appetite
Reply
Hyma
November 23, 2011 at 2:40 am

simply yummm...mouth watering!
Reply
Anisha
November 23, 2011 at 3:48 am

That is an awesome starter!
Reply
sanjeeta kk
November 23, 2011 at 3:56 am

I want a few pieces from that beautifully arranged platter! Lovely color and crispy snack.
Lite Bite
Reply
Vardhini
November 23, 2011 at 7:26 am

Yummy snack and lovely presentation.
Vardhini
Checkout my 200th Post Giveaway
Event: Bake Fest
Event: Dish it Out - Soy and Tomatoes
Reply
hemalata
November 23, 2011 at 10:28 am

Very yummy n crispy snack.Well presented.
Reply
Prathima Rao
November 23, 2011 at 11:00 am

Such a crispy & yummy starter!!!! This is our family fav!!
Prathima Rao
Parts Corner
Reply
Raji
November 23, 2011 at 2:00 pm

This looks superb...amazing clicks and wonderful recipe.
Reply
Pavithra
November 23, 2011 at 3:25 pm

Looks way too tempting and who will not say no to this If my son seee this he will start pestering me ..yumm 🙂
Reply
srikars kitchen
November 23, 2011 at 5:10 pm

Looks really perfect & fantastic... nice click..
Reply
Sumee
November 23, 2011 at 5:39 pm

wow... looks delicious and crispy
Reply
PriyaVaasu
November 23, 2011 at 7:07 pm

What a Color Raks!!! Can have it as a meal!!!!
Reply
San
November 23, 2011 at 7:18 pm

Great appetizer to start with. The color is so eye catchy raji.
Reply
Sobha Shyam
November 23, 2011 at 9:10 pm

looks absolutely yummy..perfect n delicious..
Reply
Kitchen Flavours
November 24, 2011 at 5:37 am

Love it....simple yet indulging recipe with gobi....
Reply
Bharathy
November 24, 2011 at 6:20 am

Ithu double sooper...bookmarking this too! 🙂
Reply
themustardseed
November 24, 2011 at 6:49 am

This is too good!! It has made me so hungry now. Love your step wise instructions too
Reply
Francesca
November 24, 2011 at 10:26 am

Wow, beautiful, I love your blog. Me, my daughter and my husband visited Singapore and we went to see the adorable orangutangs in the famous park. We still have the pictures. I'm following you from Rome, Italy!
Reply
Sandhya Hariharan
November 24, 2011 at 1:01 pm

Crispy... what a perfect 65 !! for a wintery evening...
Reply
Anonymous
November 25, 2011 at 3:38 am

Winter special, Crispy Gobi looks awesome. The picks are cute..raji!!
Reply
Nupur
December 12, 2011 at 8:59 pm

Parboiling is a nice tip. I always wondered why my coating is not even , this might be the reason behind it
Thanks for sharing 🙂
Reply
Unknown
March 23, 2012 at 2:05 am

Rak's.. Tried this today & came out very well.. Thanks for the receipe.. 🙂
Reply
Deepika
June 11, 2012 at 9:53 am

Gobi 65 is always a disaster for me. Never turns out crispy; once the flour separated in oil and all i had was oily gobi left out.. please suggest.
Reply
RAKS KITCHEN
June 11, 2012 at 9:54 am

Parboiling cauliflower will be the solution for your problem. The 3/4th or fully cooked cauliflower holds the flours well than raw...do try it and let me know
Reply
Anonymous
November 10, 2012 at 11:42 am

For years I had been trying to make decent Gobi 65 but to no avail. Frustratingly the batter and veggie would always separate leaving me fuming and ordering from out while wondering about the quality of oil, etc.
But tried this recipe yesterday and Lo Behold...the batter actually stuck on!!! Thanks a ton for sharing a great recipe!!!
Reply
Nithya
August 12, 2013 at 9:21 pm

Hi. the pics look amazing. but when i tried the stuff stuck to the pan and i has a tough time to take it out. later it was so hard , the covering we could not eat. what is the problem? more curd or corn flour?
Reply
Raks anand
August 12, 2013 at 9:29 pm

More curd probably
Reply
Unknown
December 30, 2015 at 1:50 am

Hi Raks. can i prepare the same recipe with Mushrooms instead of Gobi
Reply
Raks anand
December 30, 2015 at 2:19 am

Sure.
Reply
Ramya Nambiar
March 24, 2016 at 8:25 am

Looks delicious!One quick question.. Can we add cumin pwder and garam masala for extra flavour?
Reply
Raks anand
March 24, 2016 at 8:38 am

Sorry for my late response. Yes sure it adds extra flavour, you can use.
Reply
Janani Baran
June 28, 2016 at 11:22 am

What if we don't use the baking powder or cooking soda?
Reply
Samsu Gani
July 18, 2016 at 9:20 am

Wat can I add instead of curd
Reply
Raks anand
July 18, 2016 at 9:50 am

You can try, but there will be slight difference in the looks of the coating.
Reply
Raks anand
July 18, 2016 at 9:51 am

Just skip it, you can add 1 tsp of lemon juice.
Reply
Unknown
July 18, 2017 at 9:40 am

Yummy & my all time snacks
Reply
anu
February 18, 2024 at 11:50 pm

Can any other flour like rice flour or maida be used instead of corn flour? Thank you for sharing great recipes so generously.
Reply
- Raks Anand
  February 19, 2024 at 2:29 pm
  
  Arrowroot powder or rice flour can be used 🙂
  Reply

Gobi 65 recipe, Cauliflower recipe - Raks Kitchen (2024)