Gobi 65
Crisp, spicy cauliflower bites with a bold South Indian flavor and a bright finish of curry leaves and lemon. This popular starter is crunchy outside, tender inside, and great with onion rings or mint chutney.
For 4 servings
- prep
Prep the cauliflower.
Wash the cauliflower and cut it into medium bite-size florets so they cook evenly and stay crisp after frying.
- boil · ~5 min
Blanch the cauliflower.
1.Bring 1 liter water to a boil with 1 pinch salt.2.Add the cauliflower florets and cook for 2 minutes.3.Drain well and let the florets cool slightly so the batter sticks better.TIPDo not overboil the florets or they will turn soft and break while frying. - mix · ~4 min
Make the spiced batter.
1.Add all-purpose flour, corn flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and 0.25 tsp salt to a bowl.2.Pour in lemon juice and 0.5 cup water little by little.3.Mix into a thick batter that coats the back of a spoon. - mix
Coat the cauliflower.
Add the blanched cauliflower to the batter and toss well until every floret is evenly coated.
- fry · ~15 min
Deep fry the cauliflower.
1.Heat 2 cups oil for deep frying over medium heat until hot.2.Slide in the coated florets in small batches without crowding the pan.3.Fry until crisp and lightly deep red, 4 to 5 minutes per batch.4.Lift out and drain briefly before frying the next batch.TIPKeep the oil at medium heat so the coating cooks through without getting too dark. - temper · ~2 min
Make the final tempering.
1.Heat 1 tsp oil in a small pan.2.Add chopped garlic and sauté for 20 to 30 seconds.3.Add green chili and curry leaves and cook until fragrant and the leaves turn crisp. - assemble
Toss the gobi with the tempering.
Add the fried cauliflower to a large bowl, pour the hot tempering over it, and toss quickly so the garlic and curry leaves cling to the florets.
- serve
Serve the Gobi 65 hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch only 2 minutes, then drain thoroughly; excess moisture makes the batter slide off.
- 2Keep the batter thick enough to cling, not drip, so each floret gets a craggy crisp coating.
- 3Fry in small batches to prevent the oil temperature from dropping and the gobi turning greasy.
- 4Look for a light deep-red crust and crisp edges; if it browns too fast, lower the heat slightly.
- 5Add the hot garlic-curry leaf tempering just before serving so the fried coating stays crunchy.
- 6For extra crunch, rest the battered florets 5 minutes before frying to help the coating adhere.
- 7Leftovers re-crisp best in a hot oven or air fryer, not the microwave.
Adapt it for your goals.
Air-fryer
Brush or spray the battered florets with oil and air-fry until crisp for a lighter version with less deep frying.
extra spicyExtra-spicy
Increase red chili powder and add more slit green chilies in the tempering for a hotter, street-style finish.
gluten freeGluten-free
Replace the all-purpose flour with more rice flour and corn flour for a crisp coating without wheat.
restaurant style double friedRestaurant-style-double-fried
Fry once until set, rest briefly, then fry again just before tempering for an even crunchier exterior.
Why this is on our healthy list.
Cauliflower-Rich Starter
Cauliflower brings fiber and vegetable bulk, making this snack more satisfying than a flour-only fried appetizer.
Aromatic Spice Benefits
Garlic, ginger, curry leaves, and spices add strong flavor so the dish tastes bold without needing heavy sauces.
Bright, Balanced Finish
Lemon juice adds acidity that lifts the fried coating and helps the dish taste less heavy.
Frequently asked questions
The florets are usually too wet after blanching or the batter is too thin. Drain and cool the gobi well, then use a thick coating batter.
