Diwali Oct - 29

Wednesday, August 6, 2014


Gobi 65
Gobi 65 |Crispy cauliflower fry is a very easy and super hit party snack. Generally we order this in restaurants. I wanted to try this for a long time but somehow don't have a proper recipe in hand to try out. Few times when i attempted it become soggy. Recently while cleaning my props shelf, i got a cook book which i bought 2 years back. It was so simple and the cauliflower stayed crispy  too.
Check out my Tandoori Gobi recipe


  Preparation Time :15 mins | Cooking Time : 20 Mins |   Serves : 2

     Cauliflower florets    2 cup (around 15 pieces)
     Thick Yogurt   1/4 cup
     Red chilli powder    1 tsp
     Fennel powder      1/4 tsp
     Salt   to taste
     Curry leaves   few
     Orange food colour    A pinch (optional) 
     Rice flour     3 tblsp
     Oil    to fry      

Cauliflower- fry
  • Wash and clean the cauliflower florets. I generally do not blach the cauliflowers which we get here ad it will get mashed while cooking. I wash it twice in hot water.
  • You can dip this cauliflower in hot water for 2 minutes and pat dry them completely.
  • If the yogurt is not thick put this in a tea strainer and keep it in the refrigerator for 15 minutes.
  • Mix the yogurt, fennel powder, red chilli powder and salt together into a paste. Add food colour,if adding, at this stage.
cauliflower- florets spice
  • Add this masala paste to the cauliflower florets and mix well for even coating. Add this just before frying. Sprinkle the rice flour to this .
Add-yogurt mixture Add-flour
  • Mix well after adding rice flour. Heat the oil and when it is hot, put the flame to medium and fry in batches.
  • Never over  crowd the pan.
Add-yogurt mixture Frying
  • Fry till golden brown and drain excess oil in a kitchen towel.
  • fry little curry leaves in the last and mix with this.
Gobi 65

  • Always fry this mixture immediately.  Else it will turn soggy. Even if you want to make it later, make the yogurt mixture ready and just mix the rest of the ingredients before and fry.



  1. Fennel seed powder can be replaced with garam masala too.
  2. Ginger garlic paste can also be added.
  3. Chaat masala can also be added.
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  1. Very tempting, Aj's favorite!!!

  2. So tempting, colour also very nice

  3. just need a cup of coffee and plate of gobi 65 in this monsoon...visit my space too

  4. hai Jeyashri i. hope you keeping well. Was away from the blogworld for some time. So wanted to catch up on all of you. My ! this is just great. Soo crispy and neat.

  5. hey jeya its a lovely and well explained recipe.. i am going to try these crispy cauliflowers yummy :)

  6. awesome click!!!!Looks super crispy on picture itself!!

  7. Is there any way to avoid deep frying...?

  8. The pictures are tempting ..... And thank u for sharing such a simple drool worthy recipe

  9. Hi jeya I tried the recipe as stated above however whilst frying the cauliflower the crispy layer seperated from the florets. As a result I had plain florets and crispy batter. Please let me know if I have done something incorrect. Thanks, Archana

    1. Hi, the batter must be loose , so the ingredients disintegrated while frying. Loose yogurt may be the reason. If the yogurt is not thick just keep in a tea strainer for 10 minutes and keep a vessel below. the yogurt will become thick

    2. I made it today wow came out delicious

  10. Wow yummmmmy I never knew it will come good in yogurt... It came very crispy...thanks for your receipe

  11. Hi,doesn't taste good.. It tasted bitter.

    1. It may be the nature of the vegetable.

  12. Hi jeyashri.. I followed this receipe for the first tym using ginger garlic paste and yogurt. I was very suspicious as how it's gonna turn out. I must say it was amazing 👍

  13. Yes jeyashri. It was very yummy and my 5 year old son enjoyed it as Eve snack. Thanks for the recipe. Delicious!


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