Gobi 65 is a South Indian street food recipe prepared with Cauliflower, a vegetarian counterpart for Chicken 65. Serve this simple yet delicious snack with tomato ketchup as an evening snack or a vegetarian starter for a party meal.
There are multiple recipes available for this Cauliflower fry based on an individual’s taste. Here I give you the basic version of the recipe for beginners and of course, any tasty addition or deletion is up to you.
Also, you can avoid all-purpose flour if you prefer. It is added for the gluten bond and the masala stick well with the cauliflower. I always half cook the cauliflower Flore before frying them in oil. As I don’t want to cook the vegetable completely in oil by deep-frying, this blanching(flash cooking in hot water) helps me to achieve the crisp Gobi 65 in no time.
Cauliflower is one of the vegetables, in which lots of pesticides are used to prevent the insects’ attacks. Hence it is highly recommended to wash the vegetable thoroughly with lots of salted warm water always before cooking.
For the same reason, it is better to use organic cauliflower whenever possible.
Gobi 65 | Crispy Cauliflower 65 recipe
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Gobi 65 | Crispy cauliflower fry | Cauliflower 65 recipe
Ingredients
Ingredients:
- 1 Cauliflower (medium size)
- ½ tsp salt
- ½ tsp turmeric powder
- ¼ cup water
To make 65 masala batter:
- 2 tbsp all purpose flour
- 1 tbsp rice flour
- 1 tbsp corn starch
- ¾ tsp chilli powder (as needed)
- ½ tsp Kashmiri chilli powder (for color)
- ¾ tsp salt (as needed)
- 1 tsp ginger garlic paste
- ¼ cup water (as needed)
- ½ lemon
- Oil to deep fry
Instructions
Preparation:
- Cut the florets of the cauliflower into medium bite-sized pieces.
- Wash the pieces thoroughly to remove the chemical sediments. If necessary keep the cauliflower pieces in warm salted water for few minutes before cooking.
Recipe:
- Take cleaned cauliflower in a cooking pan and add a quarter cup of water.
- Add some salt and turmeric powder, mix well.
- Cover with a lid and cook in medium heat for only just five minutes.
- In five minutes, the cauliflower will be 3/4 the cooked.
- Switch off and strain the excess water if any and keep aside.
How to make the 65 batter masala:
- In another mixing bowl, add all-purpose flour.
- Also some rice flour and corn starch flour.
- Add chilli powder and some Kashmiri chilli powder (optional-for color).
- Also, add salt and some crushed ginger garlic paste.
- Add a few lemon drops and mix all the ingredients well.
- Gradually add water(do not pour - add in tbsp) and combine the items.
- Make a thick masala paste with a consistency thicker than bajji batter.
- Now add the half boiled cauliflower pieces without water.
- Mix the pieces properly to make the masala stick well each floret.
- Meanwhile, heat oil to deep-frying temperature. You can check with one piece and if it comes up without burning that is the right temperature.
- Add the marinated pieces separately one by one and deep fry.
- Keep the heat in medium setting and fry all the pieces without crowding.
- Stir in between and fry until crispy gold brown color.
- Drain the pieces from the oil and keep them in kitchen tissue to remove the excess oil if any.
- Serve cauliflower 65 hot with crispy fried curry leaves.
Video
Notes
1) Plain flour is to act as the binding agent and rice flour plus corn starch for the crispness of gobi65
2) If you want to pack these cauliflower 65, please allow them to cool down completely before boxing as they will sweat out and become soggy.
Nutrition
Preparation:
- Cut the florets of the cauliflower into medium bite-sized pieces.
- Wash the pieces thoroughly to remove the chemical sediments. If necessary keep the cauliflower pieces in warm salted water for few minutes before cooking.
Recipe:
- Take cleaned cauliflower in a cooking pan and add a quarter cup of water.
- Add some salt and turmeric powder, mix well.
- Cover with a lid and cook in medium heat for only just five minutes. In five minutes, the cauliflower will be 3/4 th cooked. Do not overcook.
- Switch off and strain the excess water if any and keep aside. You can tap the moisture with a kitchen towel and keep the cooked florets dry.
How to make the 65 batter masala:
- In another mixing bowl, add all-purpose flour.
- Also some rice flour and corn starch flour.
- Add chilli powder and some Kashmiri chilli powder (optional for color).
- Also, add salt and some crushed ginger garlic paste.
- Add a few lemon drops and mix all the ingredients well.
- Gradually add water(do not pour – add in tbsp) and combine the items.
- Make a thick masala paste with a consistency thicker than bajji batter.
- Now add the half boiled cauliflower pieces without water. Mix the pieces properly to make the masala stick well each floret.
- Meanwhile, heat oil to deep-frying temperature. You can check with one piece and if it comes up without burning that is the right temperature.
- Add the marinated pieces separately one by one and deep fry.
- Keep the heat in medium setting and fry all the pieces without crowding.
- Stir in between and fry until crispy gold brown color.
- Drain the pieces from the oil and keep them in kitchen tissue to remove the excess oil if any.
- Serve cauliflower 65 hot with crispy fried curry leaves.
Tips:
1) Plain flour is to act as the binding agent and rice flour plus corn starch for the crispness of gobi65
2) If you want to pack these cauliflower 65, please allow them to cool down completely before boxing as they will sweat out and become soggy.
3) If you are in places like the USA, the cauliflower available there is already too soft to cook prior. Hence just hot water blanching would be enough before adding masalas.
