Gobi 65
Crispy, spicy cauliflower florets marinated in a vibrant blend of South Indian spices and deep-fried to golden perfection. A classic vegetarian appetizer that's addictively delicious and perfect for parties.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Blanch and Dry the Cauliflower
- b.Bring a large pot of water to a rolling boil. Add 1/2 teaspoon of salt.
- c.Add the cauliflower florets and blanch for exactly 3 minutes. This partially cooks them and removes any raw smell.
- d.Immediately drain the florets in a colander and spread them on a clean kitchen towel. Pat them completely dry. This step is critical for achieving a crispy texture.
- 2
Step 2
- a.Prepare the Batter and Marinate
- b.In a large mixing bowl, whisk together the all-purpose flour, corn starch, rice flour, Kashmiri red chili powder, turmeric powder, garam masala, and 3/4 tsp salt.
- c.Add the ginger-garlic paste, thick curd, and lemon juice. If using, add the pinch of red food coloring.
- d.Mix everything to form a thick paste. Gradually add water, 1 tablespoon at a time, until you achieve a thick, smooth batter that coats the back of a spoon without being runny.
- e.Add the completely dry cauliflower florets to the batter. Gently toss until each floret is evenly and thoroughly coated. Let it marinate for at least 15 minutes.
- 3
Step 3
- a.Deep Fry the Gobi
- b.Heat oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a small bit of batter; it should sizzle and rise to the surface immediately.
- c.Carefully place the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-6 minutes, turning occasionally, until they are deep golden brown, crisp, and cooked through.
- e.Using a slotted spoon, remove the fried gobi and drain on a wire rack to allow excess oil to drip off and maintain crispiness.
- 4
Step 4
- a.Garnish and Serve Hot
- b.Once all batches are fried, carefully add the curry leaves and slit green chilies to the hot oil. Fry for 20-30 seconds until crisp.
- c.Remove the fried garnish and sprinkle over the hot Gobi 65.
- d.Serve immediately while it's hot and crispy, with lemon wedges and onion rings on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure cauliflower florets are completely dry before battering; any moisture will result in a soggy finish.
- 2The batter consistency is key. It should be thick enough to coat the florets well but not clumpy.
- 3Maintain a steady medium-high oil temperature. If the oil is too cool, the gobi will absorb excess oil; if it's too hot, the outside will burn before the inside cooks.
- 4For an extra crispy texture, double-fry the gobi. First, fry until light golden, remove and cool slightly. Then, just before serving, fry again in hot oil for 1-2 minutes until deep golden brown.
- 5Fry in small batches. Overcrowding the pan will lower the oil's temperature and lead to greasy, soft gobi.
- 6Use a wire rack for draining instead of paper towels. This allows air to circulate underneath, keeping the bottom crispy.
Adapt it for your goals.
Healthier
For a lower-calorie version, bake or air-fry the battered florets. Spray with a little oil and bake at 200°C (400°F) for 20-25 minutes or air-fry at 190°C (375°F) for 15-18 minutes, flipping halfway through.
VeganVegan
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt to make the recipe fully vegan.
Different VegetableDifferent Vegetable
This '65' preparation works wonderfully with other ingredients like mushrooms (Mushroom 65), paneer (Paneer 65), or baby corn.
SpicierSpicier
Increase the heat by adding 1/2 teaspoon of black pepper powder to the batter and using spicier green chilies for the garnish.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower is an excellent source of Vitamin C, an antioxidant that helps boost the immune system and protect the body against cellular damage.
Good Source of Fiber
As a cruciferous vegetable, cauliflower provides a good amount of dietary fiber, which is essential for promoting digestive health and regular bowel movements.
Contains Anti-inflammatory Spices
The recipe uses spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol, known for their potent anti-inflammatory properties.
Plant-Based Appetizer
This dish offers a delicious and satisfying way to incorporate more vegetables into your diet, making it a great plant-based option for parties and snacks.
Frequently asked questions
A single serving of Gobi 65 (about 1 cup) contains approximately 280-350 calories, primarily from the flours and the oil absorbed during deep-frying. The exact number can vary based on the amount of oil absorbed.