Gobi 65 Recipe | Crispy Cauliflower 65 | Restaurant Style Cauliflower Fry

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Learn how to make super crispy restaurant style Gobi 65 recipe (crispy cauliflower 65) at home with step-by-step photos and video. Made with flavorful spices and fragrant kasoori methi, this easy vegetarian starter makes a perfect evening snack or party appetizer.

gobi 65 recipe

I got this crispy Gobi 65 / Cauliflower 65 recipe from Aval Vikatan’s “30 Restaurant Style Recipes” supplementary. This is a dry version. Before I got this book, I used to try Chef Damodaran’s recipe which is also similar to this. This recipe has dry kasoori methi leaves in addition. I have tried this several times and it comes out super crispy, tasty with nice flavour like hotel style cauliflower 65. We love it a lot. I usually make in weekends with veg pulao or biryani.

Sometimes, I make this cauliflower fry for my daughter after she comes from school. This is one of her favourite snacks. You can prepare this recipe well in advance for parties or get together and fry it when required. The more time the cauliflower marinates, the tastier it would be. You can try without marination as well. Please go through the Notes section for do’s & don’ts. Let’s see how to make crispy Gobi 65 recipe with step by step photos and video!

Gobi 65

Quick Notes for US & Abroad Kitchens

  • Cauliflower Selection: US grocery stores (Costco, Trader Joe’s, Safeway, Whole Foods) offer large, dense cauliflower heads. Cut florets into uniform, small bite-sized pieces so they cook evenly through to the center while staying crunchy outside.
  • Flour Options: Standard All-Purpose Flour (Gold Medal, King Arthur) and Corn Starch (Argo) work identically to Indian maida and corn flour. For extra crunch, substitute half of the corn starch with fine rice flour.
  • Frying & Heat Control: On electric coil or flat glass-top induction stoves, maintain steady medium heat. If the oil cools down when adding florets, the batter may turn soggy; keep oil at approx. 350°F / 175°C throughout frying.
  • Air Fryer Alternative: To air fry instead of deep frying, preheat the air fryer to 375°F / 190°C. Spray the basket generously with oil, place coated florets in a single layer without touching and air fry for 15 to 18 minutes while shaking the basket and spraying lightly with oil halfway through.

Gobi 65 Recipe (Crispy Cauliflower 65)

Chitra
Learn how to make super crispy restaurant style Gobi 65 (cauliflower 65) at home with step-by-step photos and video.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snacks
Cuisine Indian
Servings 3 servings

Ingredients
  

Main Ingredients

  • 1 medium head Gobi / Cauliflower (approx. 400 g / 14 oz – 20 small florets)
  • ½ cup All purpose flour / Maida (approx. 60 g / 2.1 oz)
  • ½ cup Corn flour / Corn starch (approx. 60 g / 2.1 oz – or rice flour + corn flour 1/4 cup each)
  • 2 tsp Red chilli powder (or green chilli paste)
  • 1 ½ tsp Ginger garlic paste
  • 1 tsp Garam masala powder
  • 1 tsp Crushed fennel seeds (saunf)
  • 1 ½ tsp Dry kasoori methi leaves (crushed)
  • ½ tsp Lemon juice (few drops)
  • ¼ tsp Red food color powder (optional)
  • Salt as needed
  • ¾ to 1 cup Water (approx. 180 to 240 ml – as needed for bajji batter consistency)
  • Cooking oil (approx. 500 ml / 17 fl oz – for deep frying)
  • 2 sprigs Curry leaves (for frying and garnish)

Instructions
 

  • Remove florets from cauliflower into small bite-sized pieces. Parboil in boiling water for 5 minutes with a little salt and turmeric powder. When water rolls boil, turn off flame, leave for 3 minutes, then drain hot water completely and rinse in cold water immediately to stop overcooking. Drain excess water thoroughly.
    Blanching and preparing cauliflower florets for Gobi 65
  • In a wide mixing bowl, add maida, corn flour, red chilli powder, ginger garlic paste, garam masala, crushed fennel seeds, crushed kasoori methi, red food color (if using), salt, lemon juice and mix well. Gradually add water and whisk to a smooth, lump-free bajji batter consistency that falls like a ribbon. Add the drained cauliflower florets and mix gently until every floret is well coated. Marinate for 30 minutes (or up to 2 hours) for best flavor.
    Mixing spices and flours to coat cauliflower for Gobi 65
  • Heat oil in a heavy-bottomed kadai on medium heat. Drop the marinated cauliflower florets one by one in a scattered manner without overcrowding the pan. Deep fry patiently on medium flame, flipping both sides until crispy and bubbles cease completely. In the final batch, drop a handful of fresh curry leaves into the hot oil, fry until crisp, and drain on tissue paper. Serve hot Gobi 65 garnished with fried curry leaves and onion rings!
    Deep frying crispy coated cauliflower florets in hot oil for Gobi 65

Video

Notes

  • Gobi 65 stays crispy for about 30 minutes, but for the best crunch and flavor, enjoy it hot hot immediately after frying.
  • While preparing the batter, add water gradually to achieve bajji batter consistency. If the batter is too watery, the cauliflower will absorb excess oil; if too thick, the coating becomes hard. Aim for a smooth ribbon consistency (approx. 3/4 to 1 cup water).
  • For a healthier alternative to maida, you can substitute whole wheat flour (atta) in equal measurement.
  • Adding red food color is optional, but gives a bright restaurant-style look to the crispy florets.
  • Marinating the florets for 30 minutes allows spices to penetrate well, but if short on time, you can deep fry immediately as well.
Keyword caulifllower recipes, cauliflower fry, crispy gobi 65, Gobi 65, gobi 65 recipe, gobi fry, hotel style gobi 65, restaurant style gobi 65
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Super crispy Gobi 65 is ready!! Enjoy eating hot with tomato sauce!!

gobi 65 recipe

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32 thoughts on “Gobi 65 Recipe | Crispy Cauliflower 65 | Restaurant Style Cauliflower Fry”

  15. Revathi Ramkumar

    Best title and nice blog.First time here and i like all ur recipes. When u r free please drop into my space

    Reply
  28. Unknown

    I visited your blog today for the first time n couldnot stop myself from trying this recipe, the gobi 65 pics are so tempting. And It turned out awesome , soo crispy n yummy.. looking forward to try other recipes from your blog.. the first one was a hit !. Thanks for this lovely recipe n for explaining everything in detail.. keep up the good work.. well done 👍

    Reply
  29. Pavithra

    Hi Chitra,
    I don't have corn flour and kasoori methi leaves. Any suggestions for substitutions? Can I shallow fry? Thanks!

    Reply
    1. Chitra

      Please add more rice flour in place of corn flour and try it.Kasuri methi is optional.It adds flavor,tats it.You can try shallow frying.But do it patiently till it becomes crisp.

      Reply
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