Gobi 65 Recipe | Fried Cauliflower Snack
User Reviews
4.8
84 reviews
Excellent
Gobi 65 Recipe | Fried Cauliflower Snack
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Gobi 65 features deep-fried cauliflower florets coated in a spiced gram flour batter and a bright red chili and garlic ginger paste, resulting in a crisp, flavorful snack with distinct South Indian seasoning. The batter combines gram, rice, and corn flours with turmeric, chili, and garam masala for a textured crust. A tempering with mustard seeds, curry leaves, and green chilies adds aromatic complexity after frying.
Description
This recipe starts by blanching cauliflower florets in hot water to soften slightly, then preparing a fiery red paste of soaked red chilies, garlic, and ginger. The cauliflower is coated with this paste, followed by a batter made from gram, rice, and corn flours mixed with turmeric, red chili powder, garam masala, coriander powder, and lemon juice, creating a spiced, thick coating.
Once coated, the cauliflower pieces are deep-fried in batches until crisp and golden. The combination of flours delivers a crunchy exterior while the spices infuse heat and aroma. After frying, a tempering of mustard seeds, chopped onions or spring onion whites, garlic, ginger, green chilies, dried red chili, curry leaves, coriander leaves, salt, and optionally sugar, is prepared in a small amount of oil and added to the fried cauliflower, enhancing the flavor with fresh spices and herbal notes.
This snack offers a spicy, textured treat ideal for enjoying hot as an appetizer or snack. The blend of flours and spices defines its characteristic crispness and piquant flavor typical of Gobi 65.
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Ingredients
For Blanching
- 350 grams cauliflower (gobi) or 3 cups small to medium cauliflower florets
- water as required - for covering gobi florets, hot
For Red Paste
- 4 red chili or Kashmiri red chillies with seeds removed - soaked in ¼ cup hot water, dry
- 1.5 teaspoons garlic or 5 to 6 medium-sized cloves, chopped
- 1.5 teaspoons ginger or 1 to 1.5 inches ginger, chopped
- 1 to 2 tablespoons water or as required - for blending
Other Ingredients
- 6 tablespoons gram flour (besan) - sub with chickpea flour instead
- 4 tablespoons rice flour
- 2 tablespoons corn starch
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon garam masala
- ½ teaspoon coriander powder (ground coriander)
- ½ to 1 teaspoon lemon juice or white vinegar or apple cider vinegar
- ⅓ cup water or as needed
- salt as required
- 7 to 8 tablespoons neutral cooking oil or as needed, generic cooking oil
For Tempering
- 2 teaspoons neutral cooking oil or 2 tsp of the fried leftover oil, generic cooking oil
- ½ teaspoon mustard seeds
- ¼ cup onion or spring onion whites or 1 small onion, finely chopped
- 1 teaspoon garlic or 3 to 4 medium garlic cloves, finely chopped
- 1 teaspoon ginger or 1 inch ginger, finely chopped
- 3 to 4 green chilies - slit
- 2 to 3 red chili broken and seeds removed, dry
- 5 to 6 curry leaves
- 1 tablespoon Coriander leaves cilantro, chopped
- 1 to 2 pinches salt or add as per taste
- 1 to 2 pinches caster sugar or superfine sugar (finely granulated), brown sugar or powdered sugar; add as per taste (optional
Instructions
Preparation
- Chop the 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 15 to 20 minutes.
- In a small bowl, add ¼ cup warm or hot 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 tablespoon water or as needed and grind to a smooth paste. Set aside.
Making Marination
- Drain the cauliflower florets of all the water very well and take them in a mixing bowl or pan.
- Add the red paste. Mix very well.
- Then add gram flour, rice flour and corn starch.
- Add turmeric powder, red chilli powder, garam masala powder and coriander powder.
- Also add ½ to 1 tsp lemon juice and ⅓ cup water.
- Next add salt. Combine and mix everything very well. The batter should coat the cauliflower pieces and must not be runny or thin.
- If the mixture looks dry, doughy, sprinkle a few tablespoons of water and mix. If the batter drips from the florets or is runny or thin, add a few tablespoons of gram flour or chickpea flour.
- Cover and allow to marinate for 20 to 30 minutes.
Frying Marinated Cauliflower
- Heat oil in a kadai (wok) or a frying pan. When the oil becomes medium hot, use a spoon to carefully place the cauliflower florets in the hot oil. Ensure that you do not overcrowd the pan, so you will have fry in batches.
- The oil should be medium hot at about 350 to 356 degrees Fahrenheit (175 to 180 degrees Celsius).
- Fry one side and when it becomes crisp, turn over with a slotted spoon and fry the other side.
- Fry them evenly, until they are golden and crisp turning them as needed. Fry them in batches.
- With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil. Work in batches this way.
Making Tempering
- Now remove the extra oil from the kadai and keep 2 teaspoon oil in it or add fresh 2 teaspoon oil in another pan. Add ½ teaspoon mustard seeds and crackle them. Then add 2 to 3 dry red chilies. Fry until the dry red chilies change color and become a darker shade of red.
- Next add ¼ cup chopped onions, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger and 5 to 6 curry leaves.
- Stir and sauté until the onions turn translucent and are softened.
- Then add one to pinches of salt or add as per taste. You can also add a pinch or two of castor sugar. Mix well.
- Add the fried cauliflower florets. Switch off the heat.
- Toss and stir the whole mixture. Add chopped coriander leaves.
Serving Suggestions
- Serve gobi 65 as is or pair with Coconut Chutney, Coriander Chutney or Mint Chutney or even tomato ketchup. You can also serve with some Roti or Bread.
Storage
- Gobi 65 tastes best when eaten right after being prepared. But you can keep any leftovers in an airtight container in the fridge for up to 1 to 2 days.
- While serving later, reheat by baking in an oven for about 5 to 10 minutes at 175 degrees Celsius (350 degrees Fahrenheit).
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
721mg
(30%)
Potassium
590mg
(13%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
438IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
20mg
Vitamin B6
1mg
Vitamin C
101mg
(112%)
Vitamin E
7mg
Vitamin K
21µg
Calcium
62mg
(6%)
Vitamin B9 (Folate)
272µg
Iron
4mg
(22%)
Magnesium
33mg
(8%)
Phosphorus
94mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 721mg | 30% |
| Potassium | 590mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 438IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 20mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 101mg | 112% |
| Vitamin E | 7mg | |
| Vitamin K | 21µg | |
| Calcium | 62mg | 6% |
| Vitamin B9 (Folate) | 272µg | |
| Iron | 4mg | 22% |
| Magnesium | 33mg | 8% |
| Phosphorus | 94mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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