Starter recipes | Tea time snacksGobi 65 recipe, Crispy cauliflower fry

Gobi 65 recipe, Crispy cauliflower fry

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.



  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

    • 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

  • 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

  • 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

  • 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. 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

  2. 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 ?

  3. 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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