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Gobi 65 recipe, Crispy cauliflower fry

by Jeyashris Kitchen
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gobi-65-recipe

Gobi 65 or Crispy Cauliflower fry is a popular party snack. It is also very easy to make. Gobi 65

is one among the many varieties of 65 recipes which is quite popular in many restaurants in South
India. Having relished this in parties and hotels several times, I was craving to try this at home Just
when I was scouting for fail-proof recipe to get crispy cauliflower fries, I bumped into a cookbook.
This recipe is very simple and the cauliflower stayed crispier unlike my earlier attempts.
I have updated the recipe with video. Check out my Tandoori Gobi recipe and Cauliflower Pakoda which are  equally simple and lip-smacking.

Ingredients

GOBI 65

  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      
           Video of how to make Gobi 65

                

Cauliflower- fry
Method:

    • 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.
Gobi-fry

Notes:

  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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25 comments

Full Scoops August 6, 2014 - 5:54 am

So crispy and inviting!

Reply
Raks anand August 6, 2014 - 6:44 am

Very tempting, Aj's favorite!!!

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sankar saranya August 6, 2014 - 7:01 am

So tempting, colour also very nice

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Chitra Ganapathy August 6, 2014 - 9:17 am

Love it anytime 🙂

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Amrita Roy August 6, 2014 - 10:12 am

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

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Sona - quick picks/pick quicks August 6, 2014 - 11:07 am

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.

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MonuTeena RecipesPassion August 6, 2014 - 1:02 pm

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

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Sangeetha Nambi August 6, 2014 - 5:36 pm

Super crispy…. Love it !

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Suja Hari August 7, 2014 - 5:55 am

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

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Jayashree Krishnamurthy August 7, 2014 - 5:49 pm

Is there any way to avoid deep frying…?

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Sandhya Hariharan August 8, 2014 - 1:09 pm

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

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sindhuja August 9, 2014 - 12:21 pm

Super

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archana February 19, 2015 - 3:10 pm

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

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jeyashri suresh February 23, 2015 - 4:36 am

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

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Santhini Govindan February 8, 2016 - 6:40 am

I made it today wow came out delicious

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Kavitha S March 21, 2015 - 11:21 am

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

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Unknown March 25, 2016 - 1:56 am

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

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jeyashri suresh March 28, 2016 - 1:56 pm

It may be the nature of the vegetable.

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aishu ram June 6, 2016 - 6:26 pm

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 👍

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lakshmi October 22, 2016 - 2:17 pm

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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Gayathri November 25, 2016 - 11:49 am

Jeyashri ji, Gayathri here from Tatvabodha group. tried this recipe today as my son wanted this desperately. he enjoyed it very much. it didnt come out as neat as yours. I think I added more curd than required.But he liked the taste very much.Thanks to you.

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Vanitha Mahalingam November 27, 2016 - 5:44 am

It's very colorful and tempting, and my anytime favorite. Thank you.

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Shobana Anandaraj January 9, 2017 - 4:36 am

Tried this recipe today. Really quick and yummy.

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SANGEETHA KRISHNAN January 17, 2017 - 5:25 am

can we add corn flour instead of rice flour

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jeyashri suresh January 20, 2017 - 8:01 am

Yes you can but rice flour gives more crispiness to the gobi 65

Reply

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