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Crispy, spicy cauliflower florets marinated in a vibrant blend of South Indian spices and deep-fried to golden perfection. A classic vegetarian appetizer that's addictively delicious and perfect for parties.
For 4 servings
Blanch and Dry the Cauliflower
Prepare the Batter and Marinate
Deep Fry the Gobi
Crispy, spicy cauliflower florets marinated in a vibrant blend of South Indian spices and deep-fried to golden perfection. A classic vegetarian appetizer that's addictively delicious and perfect for parties.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 239.36 calories per serving with 4.73g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Garnish and Serve Hot
For a lower-calorie version, bake or air-fry the battered florets. Spray with a little oil and bake at 200°C (400°F) for 20-25 minutes or air-fry at 190°C (375°F) for 15-18 minutes, flipping halfway through.
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt to make the recipe fully vegan.
This '65' preparation works wonderfully with other ingredients like mushrooms (Mushroom 65), paneer (Paneer 65), or baby corn.
Increase the heat by adding 1/2 teaspoon of black pepper powder to the batter and using spicier green chilies for the garnish.
Cauliflower is an excellent source of Vitamin C, an antioxidant that helps boost the immune system and protect the body against cellular damage.
As a cruciferous vegetable, cauliflower provides a good amount of dietary fiber, which is essential for promoting digestive health and regular bowel movements.
The recipe uses spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol, known for their potent anti-inflammatory properties.
This dish offers a delicious and satisfying way to incorporate more vegetables into your diet, making it a great plant-based option for parties and snacks.
A single serving of Gobi 65 (about 1 cup) contains approximately 280-350 calories, primarily from the flours and the oil absorbed during deep-frying. The exact number can vary based on the amount of oil absorbed.
While cauliflower itself is very healthy, Gobi 65 is a deep-fried dish, making it high in calories and fat. It's best enjoyed as an occasional indulgent treat. For a healthier alternative, you can try the baked or air-fried version.
The origin of the name '65' is debated. Popular theories suggest it was introduced in 1965 at the Buhari Hotel in Chennai, that the original recipe called for 65 different spices, or that it was the 65th item on the menu.
The keys to crispiness are: using a combination of corn starch and rice flour, ensuring the cauliflower is bone dry before battering, maintaining the correct oil temperature, not overcrowding the pan, and draining on a wire rack. For ultimate crispiness, try the double-frying method mentioned in the tips.
Gobi 65 is best served immediately to enjoy its crispy texture. However, you can do a single fry until light golden, store it, and then do a second, quick fry in hot oil just before serving to crisp it up again.
It's a fantastic standalone appetizer. It is traditionally served with sliced onions and lemon wedges. It also pairs well with a simple mint chutney or can be served as a side dish with rasam and rice.
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