Cauliflower 65
Crispy, spicy, and incredibly addictive cauliflower florets, deep-fried to golden perfection. This popular South Indian appetizer is bursting with flavor from a blend of aromatic spices, making it an irresistible snack or party starter.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Blanch the Cauliflower
- b.Bring a large pot of water to a rolling boil. Add 0.5 tsp of salt.
- c.Add the cauliflower florets and blanch for exactly 3 minutes. This helps to cook them partially and remove any raw smell.
- d.Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
- 2
Step 2
- a.Prepare the Batter and Marinate
- b.In a large mixing bowl, combine maida, corn flour, rice flour, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric powder, and 0.75 tsp salt.
- c.Add the whisked curd and mix to form a thick paste.
- d.Gradually add water, about 1 tablespoon at a time, whisking continuously to form a thick, smooth batter. It should be the consistency of a thick pancake batter, able to coat the florets without dripping off easily.
- e.Add the dry, blanched cauliflower florets to the batter. Gently toss until each floret is evenly and generously coated.
- f.Set aside to marinate for at least 15 minutes.
- 3
Step 3
- a.Deep Fry the Cauliflower
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
- c.Carefully drop the battered florets one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried florets and drain them on a wire rack or a plate lined with paper towels.
- 4
Step 4
- a.Prepare the Tempering
- b.In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
- c.Once the oil is hot, add the slit green chilies and curry leaves. Be careful as they will splutter.
- d.Sauté for 30-45 seconds until the curry leaves turn crisp and fragrant.
- 5
Step 5
- a.Toss and Serve
- b.Add the fried cauliflower florets to the pan with the tempering.
- c.Toss everything together quickly for about 30 seconds to coat the florets evenly with the tempered spices.
- d.Turn off the heat. Squeeze fresh lemon juice over the top and garnish with chopped coriander leaves.
- e.Serve immediately while hot and crispy for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick. A runny batter will not stick to the cauliflower and won't result in a crispy coating.
- 2Do not over-blanch the cauliflower, or it will become mushy. 3 minutes is usually sufficient.
- 3Fry in batches to maintain the oil temperature. Overcrowding the pan will lower the oil temperature and result in soggy, oily florets.
- 4For an even crispier texture, you can double-fry the cauliflower. Fry once until light golden, remove, and then fry again for 1-2 minutes just before tempering.
- 5Toss the fried gobi in the tempering just before serving to retain maximum crispiness.
- 6For a vibrant red color, as seen in restaurants, you can add a pinch of food-grade red food color to the batter.
Adapt it for your goals.
Healthier Baked Version
Preheat oven to 200°C (400°F). Arrange the battered florets on a parchment-lined baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp. Then toss in the tempering.
Air Fryer VersionAir Fryer Version
Preheat air fryer to 190°C (375°F). Place the battered florets in a single layer in the basket, spray with oil, and air fry for 12-15 minutes, shaking the basket halfway through, until crispy.
Spicy Garlic Gobi 65Spicy Garlic Gobi 65
Add 4-5 cloves of finely chopped garlic to the tempering along with the green chilies and curry leaves for an extra pungent flavor.
Gluten Free VersionGluten-Free Version
Replace the maida (all-purpose flour) with an equal amount of chickpea flour (besan) or a gluten-free all-purpose flour blend.
Why this is on our healthy list.
Rich in Fiber
Cauliflower is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
Packed with Antioxidants
Cauliflower contains antioxidants like sulforaphane, while spices like turmeric provide curcumin. These compounds help protect your cells from harmful free radicals and inflammation.
Immunity Boosting Spices
Ingredients like ginger, garlic, and turmeric are known for their anti-inflammatory and immune-boosting properties, which can help support the body's natural defenses.
Frequently asked questions
The origin of the name '65' is debated. The most popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Other theories suggest it originally contained 65 chili peppers or was the 65th item on the menu.