Gobi 65 recipe with step by step photos – gobi 65 is a tasty starter snack of spicy fried cauliflower florets. Gluten-free and a vegan snack.
A yum snack for the winters is this gobi 65. the genre of 65 recipes is 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. two more delicious variations are:
- Mushroom 65
- Aloo 65 (with potatoes)
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 cauliflower 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.
How to make gobi 65
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 cauliflower 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 cauliflower 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 (gram flour or chickpea flour), 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 chili 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 cauliflower
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 cauliflower 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.
More Gobi recipes
Gobi 65
Ingredients
main ingredient
- 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 - soaked in hot water
- 5 to 6 garlic cloves or 1.5 teaspoon chopped garlic
- 1 inch ginger or 1.5 teaspoon roughly chopped ginger
- 1 to 2 tablespoon water for grinding to paste
batter for gobi 65
- 6 tablespoon besan (gram flour or chickpea flour)
- 4 tablespoon rice flour
- 2 tablespoon corn starch
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder (ground coriander)
- 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
- 1 small onion or ¼ cup chopped onion or spring onion whites
- 3 to 4 garlic or 1 teaspoon finely chopped garlic
- ½ inch ginger or 1 teaspoon finely chopped ginger
- 3 to 4 green chilies - slit
- 2 to 3 dry red chilies
- 5 to 6 curry leaves
- 1 tablespoon chopped coriander leaves (cilantro leaves)
- a pinch or two of salt or add as per taste
- a pinch or two of sugar or add as per taste (optional)
Instructions
preparation
- 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 cauliflower 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 cauliflower
- 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.
Great thank you.
welcome.
Super!
This was simply superb!! Thank you so much!
Welcome Rheena
Nice
Hi Dassana, you are the best thing to have happened to me in the last one year when I discovered your site. My daughter would never eat veggies like kaddu and doodhi. But the amazing kaddu recipes like kaddu paratha, soups like kaddu and doodhi have converted her. These being high prana veggies I am happy she eats these now. Also all your restaurant style recipes are amazing and her craving for eating out is now gone. I too don’t prefer eating out more ‘coz of the vibrations carried by the restaurant staff as being a meditator, I get a upset tummy. Many thanks to you. You are amazing and very sweet. Please do continue to post amazing reçipes and may the best happen to you. Thanks so much
Thanks Veena for this awersome feedback. Glad to know that your daughter has started eating veggies. Its good to have these healthy veggies specially during growing up years. Thanks again for your positive feedback on recipes. Home cooked food is always best. Healthy, hygienic and made with love.
Your patience and perseverance in replying to each and every comment is really appreciable. thanks so much. with lots of love
welcome veena. thanks for your kind words.
Excellent Recipe wow
Thanks Sriram
Amazing taste… Really loved it perfect recipe nd perfect guide for beginners.. plzz keep posting.. we are glad that ur here to teach us .. love all ur recipes I tried out many.. thnx alot..
Welcome Fazila. Glad to know that recipes are helping you.
Hello dassana I try ur recipe everything as am.new to.cook I tried many dishes of urz .. this am.gonna try today ..some.were.gud some.were wrong coz of my mistakes but overall ur site helped me a lot.. whenever I browse for.cooking I always select ur.site to.be first watched thnx keep posting …
Welcome Fazila. Nice to know this. Thanks for sharing your positive feedback.
Superb recipe.. Every 1 loved it.. For a beginner like me it was so useful.. Keep posting.. Thank u ..
thanks vini for this feedback. glad everyone liked the gobi 65 recipe.
Hi
These recipes are so yummy..i enjoy cooking now..I have cooked nearly 10-15 recipes n they were all very tasty.. Thankuu for ur recipes. Helped me a lot after my marriage..
Welcome Shruti. Glad to know that recipes are helping you.
It’s very tasty, thanks for awesome and easy recipe.
thanks madhuri for sharing this feedback.
I like your website very much
Superb! Keep up the good work
thanks padmini.
Just amazing …..i tried an impressed everyone in my family….thankyou so much….your recipes are yummy …..thankyou.
thanks for this feedback. happy cooking.
Dasanna..thank you so much for sharing ur recipes..me and my mom have tried many of ur recipes and they were so delicious..
Iam from kerala but I like north indian flavours. I saw ur page wen I was searching for samosa recipe..from there on I am using only ur recipes..we hav tried many curry recipes, biriyanis, snacks,sweets..all were too good..today made gobi 65 and that too?
Thank you?…please keep sharing recipes..
Preethy
thanks a lot preethy. convey my regards to your mom. its nice to hear when the family cooks together 🙂 happy cooking and sharing 🙂
i will be adding recipes 🙂
Hii
I want the recipe of Gobi rice will u please share it for me
will try to add a recipe.
Had a lovely spicy feast tonight with your palak paneer ,aloo bonda and gobi 65-finger licking good! My sons absolutely loved it and so did I.
Do you think gobi65 can be made using broccoli florets or runner beans?
Also, in so many recipes there are curry leaves , which are difficult if not impossible to get over here. Is there any substitute? I have a packet of powdered curry leaves ,I suppose for medicinal use, but they seem very bitter. Can I use a pinch of these?
Thank you again for the fantastic recipes.
thanks a lot ewa for this feedback. yes you can make gobi 65 with broccoli as well as runner beans. if they are bitter, then avoid. curry leaves are not bitter. the ones we get in india do not have a bitter taste. if ever you get a bunch of curry leaves, then you can dry them in shade. before drying rinse them well. once they become crisp, then powder them and add a pinch o two in the recipes or you can use the dried curry leaves as they are.
Hello,
Looking for some besan recipes, I found your site and although I haven’t tried any of the recipes yet, I must say just the look is absolutely delicious! The photo guide is excellent, the best I’ve ever seen and makes it so much easier for somebody like me (a Pole) to get the idea of the required textures, colours etc. Regrettably, not all ingredients are available here, but so far my humble attempts at cooking Indian dishes( my favourite cuisine!) have yielded very tasty results.
Thank you very much for sharing the wealth of recipes, I’ll definitely be a regular visitor here. All the best!
very pleased to know this ewa thankyou for your kind and encouraging words. surely try recipes and let us know how they were? if you have any recipe request do ask us. god bless you 🙂 and you are always welcome.
Thank you ma’am for such good recipe.. I am just 15 year old and your site has inspired me to cook..In love with your recipes they are so easy to make..Keep up the good work..
very pleased to know this saba 🙂 thankyou so much and god bless you.
super
thankyou lasikjayan 🙂
Yummy.
What can I use if I do not have corn starch?
you can add all purpose flour/maida or just skip and add instead more of 1 tbsp rice flour and 1 tbsp besan.
Hi
I have been living in US for last 8 yrs. Although it is a small city, it has great diversity. One of my colleagues at work today, who is Hispanic origin US citizen was exclaiming about how good gobi 65 was and asked if I had a recipe and I shared your link. She was so happy with your elaborate step by step method. Just wanted to share, as I know what it would mean to you.
Love and regards
very pleased to know this sayanti 🙂 thankyou for referring our blog to your friend. glad your friend liked please convey our thanks to her. it means a lot to us thankyou for your kind gesture god bless you.
Loved this….
Thanks for sharing the recipe
welcome always and thankyou shona all our pleasure 🙂
Just became ur fan.
Gr8 recipe!?
I want recipe of white sauce nd veg macaroni. Will u post it?? Reply soon eagerly waiting 4 ur reply.
pleased to know this manu 🙂 have taken your request for veg macaroni recipe on our file would try posting them soon thankyou so much.
Hi
Hello
I m very big fan of u…
Ur site is very good enough for learners
Thank u soooo much
I want recipe of aloo masala rice which we can also use the masala to capsicum also
Will u post it for me….pls
thankyou chandu for your kind and positive words 🙂 glad our blog is helping the beginners as we had started to help the amateurs. also have taken your request fro aloo masala rice on our file.
Superb
thankyou sabi 🙂
i am very big fann of urs… u have inspired me to cook. thank u very much for posting such beautiful recipes 🙂 i have a request 4 u, would u pls mind post veg puffs recipe. i will be waiting 4 ur reply 😉
thanks a lot anusha. have taken down a note of your request. will add in some time.
Thank u for a lovely dish..Step by steps Pics really help in cooking.
welcome pawan and thankyou 🙂
thank you dear for giving us that precipices..all are to easy to make at home…
glad to know this thankyou lochani 🙂
Hello!
This is not the first recipe I have tried from your site. Your recipes and the photos are so very helpful. They help a ordinary homecook like me in a very smooth easy way. Thanks a lot!
thank you nandini for these words. most welcome 🙂
which oil do you use too cook?
sufi we use ricebran oil, groundnut oil, mustard oil and even olive oil depends which kind of cuisine we are making. hope this help’s you.
It was delicious but i avoided tempering part…it was truly hyderabadi ☺ thnx a lot
thank you ria. these can be had without tempering too. tempering is extra work, so if no time, then can be easily skipped 🙂
Is there any substitute for rice flour i don’t have rice flour….thnk u
riya, you can use all purpose flour/maida. you can also use whole wheat flour, but with whole wheat flour, the crispness is not much.
looks delicious and spicy. yummy
thanks.
thank you
welcome neera.