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
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Gobi 65
By Dassana Amit
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.
Nutrition Info Approximate values
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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.