gobi 65 recipe with step by step photos – gobi 65 is a tasty starter snack of spicy fried cauliflower florets.

a yum snack for the winters is this gobi 65. the genre of 65 recipes are pretty popular in southern parts of india. there is some prep work required to make these crisp snacks. the recipe i am sharing is not very spicy and adapted from my paneer 65 recipe. two more delicious variations are:

• mushroom 65
• potato 65 recipe

this is a dry version of gobi 65 and does not include sauces like soy sauce or tomato sauce. the recipe is a homely version and not a restaurant style version. i have also not deep fried the florets, but shallow fried them in less oil.

prepare gobi 65 as a starter dish or as an evening snack and serve with tomato ketchup or red chili sauce. you can also serve with coconut chutney or coriander-mint chutney.

if you are looking for more gobi recipes then do check:

• gobi pakoda
• tandoori gobi
• dry gobi manchurian

gobi 65 recipe

4.58 from 19 votes

Prep Time:50 mins

Cook Time:30 mins

Total Time:1 hr 20 mins

gobi 65 is a spicy and tasty starter snack of fried cauliflower florets.

Course:snacks

Cuisine:hyderabadi,south indian

Servings:2 to 3

Calories:613kcal

Author:Dassana Amit

INGREDIENTS FOR gobi 65 recipe

(1 CUP = 250 ML)

main ingredient for gobi 65

• 350 grams cauliflower (gobi) Or 3 cups small to medium cauliflower florets
• enough hot water for covering gobi florets

for red paste

• 4 dry red chilies (sookhi lal mirch) - soaked in hot water
• 5 to 6 garlic cloves Or 1.5 teaspoon chopped garlic (lahsun)
• 1 inch ginger Or 1.5 teaspoon roughly chopped ginger (adrak)
• 1 to 2 tablespoon water for grinding to paste

batter for gobi 65

• 6 tablespoon besan (gram flour)
• 4 tablespoon rice flour
• 2 tablespoon corn starch
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chilli powder (lal mirch powder)
• ½ teaspoon garam masala powder
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon lemon juice
• 1/3 cup water
• salt as required

other ingredients

• 5 to 6 tablespoon oil

tempering for gobi 65

• 2 teaspoon oil or leftover remaining oil
• ½ teaspoon mustard seeds (rai)
• 1 small onion Or ¼ cup chopped onion or spring onion whites
• 3 to 4 garlic Or 1 teaspoon finely chopped garlic (lahsun)
• ½ inch ginger Or 1 teaspoon finely chopped ginger (adrak)
• 3 to 4 green chilies (hari mirch) - slit
• 2 to 3 dry red chilies (sookhi lal mirch)
• 5 to 6 curry leaves (kadi patta)
• 1 tablespoon chopped coriander leaves (dhania patta)
• a pinch or two of salt or add as per taste
• a pinch or two of sugar or add as per taste (optional)

HOW TO MAKE gobi 65 recipe

preparation for gobi 65 recipe

• chop 350 grams cauliflower in small pieces. rinse them very well and keep in a bowl.
• now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.
• in a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.
• in a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.
• add the soaked red chilies.
• add 1 to 2 tbsp water and grind to a smooth paste. keep aside.

marination for making gobi 65

• drain the gobi florets well and take them in a mixing bowl or pan.
• add the red paste. mix very well.
• then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.
• add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.
• also add ½ tsp lemon juice. then add 1/3 cup water.
• next add salt. mix everything very well.
• cover and allow to marinate for 30 minutes.

frying gobi

• heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
• fry one side and when it becomes crisp, turn over and fry the other side.
• fry them evenly, till they are golden and crisp. fry them in batches.
• with a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.

tempering for gobi 65

• now remove the extra oil from the kadai and keep 2 tsp oil in it. add 1/2 tsp mustard seeds and crackle them. then add 2 to 3 dry red chilies. saute till the dry red chilies change color.
• next add 1/4 cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.
• stir and saute till the onions turn translucent.
• then add salt as per taste. you can also add a pinch or two of sugar. mix well.
• add the fried cauliflower florets. switch off the flame.
• toss and stir the whole mixture. add 1 tbsp coriander leaves.
• mix well and serve gobi 65 with coconut chutney, coriander-mint chutney or even tomato ketchup. you can also serve some chapatis or bread along side.

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preparation to make gobi 65 recipe

1. chop 350 grams cauliflower in small to medium pieces. rinse them very well and keep in a bowl. if you chop in small florets, then the fried gobi becomes more crisp as compared to medium or large florets.

2. now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.

3. in a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.

4. in a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.

5. add the soaked red chilies.

6. add 1 to 2 tbsp water and grind to a smooth paste. keep aside.

marination for making gobi 65

7. drain the gobi florets very well and take them in a mixing bowl or pan.

8. add the red paste.

9. mix very well.

10. then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch. you can also add corn meal or maize flour (makki ka atta) instead of corn starch.

11. add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.

12. also add ½ tsp lemon juice.

13. then add ⅓ cup water.

14. next add salt.

15. mix everything very well.

16. cover and allow to marinate for 30 minutes.

frying gobi for gobi 65 recipe

17. heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.

18. fry one side and when it becomes crisp, turn over and fry the other side.

19. fry them evenly, till they are golden and crisp.

20. with a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil. fry the florets in batches.

making tempering for gobi 65

21. now remove the extra oil from the kadai and keep 2 tsp oil in it. add ½ tsp mustard seeds and allow them to crackle. then add 2 to 3 dry red chilies. saute till the dry red chilies change color.

22. next add ¼ cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.

23. stir and saute till the onions turn translucent.

24. then add a pinch or two of salt or add as per your taste. you can also add a pinch or two of sugar. mix well.

25. add the fried cauliflower florets. switch off the flame.

26. toss and stir the whole mixture.

27. add 1 tbsp coriander leaves.

28. mix well and serve gobi 65 with coconut chutney or mint chutney or even tomato ketchup. you can also serve some chapatis or bread along side.