Gobi 65 Recipe (Crispy Cauliflower 65)
Learn how to make super crispy restaurant style Gobi 65 (cauliflower 65) at home with step-by-step photos and video.
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.
- 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.
- 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!
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.