Last updated on June 15th, 2021 at 11:14 am
Recipe for Gobi 65 / Cauliflower 65 – Try this tender on the inside and super crisp on the outside cauliflower dish which is pretty much everyone’s favorite. This is so easy to make and tastes amazing without any added artificial colors!
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I’m almost embarrassed to say this, but the only way I eat cauliflower is when I make cauliflower 65 / gobi 65 with them. I am such a picky eater that I have to crisp them up to enjoy it. Whereas other members in my family are total lovers of cauliflowers in general so that makes all of us cauliflower 65 lovers. In simple words, we make this cauliflower 65 at least once a month.
We often have them for lunch to go with any lighter meal like rasam rice but sometimes when we have guests over, we serve them as a snack or as an appetizer. It is super easy to make and it sure is a crowd pleaser.
Recipe for Gobi 65:
What goes into this:
- Cauliflower: Pick fresh cauliflowers for this recipe for gobi 65. The more fresher the better it tastes and it doesn’t have too many black spots or worms. Blanching the florets removed the worms (if any) and also cooks it until just right. Ensure that you don’t let them boil for more than 3 minutes.
- Spices: Chilli powder, garam masala, amchur powder is all you need for spiciness. Black salt and salt is added for extra flavor. Both black salt and amchur powder add some necessary sourness to this cauliflower 65.
- Flour: Almost equal quantity of rice flour and corn starch is required. Corn starch binds everything together and helps the spices to stick on the cauliflower florets. The rice flour is for the crispiness.
Serving and Storage Instructions for this gobi 65 / cauliflower 65:
Serve this cauliflower 65 soon after you fry them. It tastes better and crispier that way. As they cool down, they tend to go soggy and fast. Serve it alongside any meal or just as an evening snack. Sprinkle a dash of chaat masala befor you serve, for that restaurant like flavor.
I don’t like how it turns out when I store the cooked cauliflowers for later. And storing them with batter coated on is also a no-no for me. I suggest you make them afresh. If you must fry another batch later after a few hours, don’t mix that batch of cauliflower in the batter. Save some batter for later and mix it in before frying.
Can I make gobi 65 in Air Fryer?
Of course, you use this recipe for gobi 65 to make it in an air fryer. Place the batter-coated florets in the air fryer basket and fry at the highest temperature. Repeat in batches. As for me, to make crispy cauliflower 65, I always stick with making it in a deep fryer. We limit deep-fried items to once per week and we go about cooking it in coconut oil.
Tips to note:
- Cauliflowers – Try to pick fresh cauliflowers, fresh cauliflowers do not have too many black spots. I like to buy organic cauliflowers whenever I can.
- Batter – I use about 8 tablespoons to get a runny batter, you should begin with a few tablespoons and see how it goes. The batter shouldn’t be too runny or too thick.
- Coating – The cauliflowers just be coated with the thin batter. The batter will thin down with moisture from the cauliflowers. So don’t make the batter too thin and ensure that you pat the cauliflowers. Too much of batter coating over the cauliflowers will make cauliflower bajji which we don’t want.
- If you have to make some for later, then just mix the cauliflower required then and there instead of mixing all the cauliflower florets with the batter. An even better idea would be to make the batter in separate batches.
- We love cauliflower 65 so 500g would just get over quickly. It is pretty heavy so we pair it with rasam. You can halve or double this recipe.
More recipes you might like:
- Chickpeas Falafel recipe
- Paneer Jalfrezi recipe
- Crispy Sweet Banana fritters recipe
- Banana Blossom Fritter recipe
Recipe for Gobi 65 | Cauliflower 65 – Tender and Crisp!
Equipment
- Saucepan
- Deep Fryer or a skillet
Ingredients
- 1.5 tbsp Sea Salt
- 2 medium Cauliflowers , approx 500g
- 8 tbsp Corn Flour / Corn Starch
- 10 tbsp Rice Flour
- 1.5 tsp Chilli Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Amchur Powder
- 1/2 tsp Black Salt
- 3/4 tsp Table salt , adjust to taste
- Chat Masala , for garnish
- Lemon wedges , for serving
- Onion , for serving
Instructions
- Separate the florets or chop them to 2-3 inch bite-sized pieces. Bring some water to a boil in a saucepan big enough to hold all the cauliflower florets.
- Once the water has begun to boil, add the cauliflower florets and let them boil for 3 minutes only. Once the time is up, immediately pour it through a colander to drain the hot water.
- And run some cold water over the cauliflowers immediately. Spread them on a towel to dry them out. Set it aside.
- In a mixing bowl, mix together the rice flour, corn starch, chilli powder, salt, black salt, garam masala powder and amchur powder. Add few tablespoons of water and mix to make a runny batter. It shouldn't be too watery or too thick. Once we add the cauliflower, it'll further thin down by a bit.
- Add the cauliflower to the mixing bowl and mix it to coat it. No need to be thorough. Heat enough oil in a frying pan.
- Once the oil is hot, fry the cauliflowers in batches with enough room for the florets to float around. Let it cook for 4-5 minutes or until it is nice and crisp on the outside.
- Serve it immediatley with a sprinkle of chat masala and lemon wedges and onion on the side!
Notes
- Cauliflowers – Try to pick fresh cauliflowers, fresh cauliflowers do not have too many black spots. I like to buy organic cauliflowers whenever I can.
- Batter – I use about 8 tablespoons to get a runny batter, you should begin with a few tablespoons and see how it goes. The batter shouldn’t be too runny or too thick.
- Coating – The cauliflowers just be coated with the thin batter. The batter will thin down with moisture from the cauliflowers. So don’t make the batter too thin and ensure that you pat the cauliflowers. Too much of batter coating over the cauliflowers will make cauliflower bajji which we dont want.
- If you have to make some for later, then just mix the cauliflower required then and there instead of mixing all the cauliflower florets with the batter. An even better idea would be to make the batter in separate batches.
- We love cauliflower 65 so 500g would just get over quickly. It is pretty heavy so we pair it with rasam. You can halve or double this recipe.
Made this? Got doubts? Let me know what you think in the comments below!
