Yellow Chili's

menu icon
go to homepage
  • Foods
  • Drinks
  • Collections
  • About Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Foods
    • Drinks
    • Collections
    • About Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Street food » Cauliflower Fry

    Gobi 65 Recipe (Cauliflower Fry)

    Published: September 2, 2020 by Sangeetha Vel | Updated: October 2, 2024 Leave a Comment

    43Facebook2kPinterestRedditWhatsAppEmail
    2.1k
    SHARES
    Jump to Recipe

    Gobi 65 is a tantalizing, crispy Indian starter, a vegetarian twist on the classic Chicken 65. This popular dish, found in restaurants and street food stalls alike, features cauliflower as its star. Marinated in a blend of flour, garam masala, ginger-garlic paste, and herbs, then deep-fried, it offers a crunchy, satisfying bite. Perfect as an appetizer, a side dish, or even a tea-time snack, this recipe brings a burst of flavor to any meal.

    Final Output of Cauliflower fry/Gobi 65Pin

    Explore More Cauliflower and Indian Snack Delights:

    • Aloo Gobi
    • Roasted Cauliflower
    • Samosa
    • Samosa Chaat
    • Aloo Chaat
    • Pav Bhaji
    • Paneer Tikka
    • Medu Vada
    cauliflower fry final outputPin

    Gobi 65 (Cauliflower Fry)

    Gobi 65: A crispy, vegetarian delight, this dish transforms cauliflower into a star appetizer. Marinated with spices like garam masala and ginger-garlic paste, then deep-fried to golden perfection, it's a crunchy, flavorful treat. Ideal as a starter, side, or snack!
    5 from 2 votes
    Author: Sangeetha Vel
    Save This Recipe! print (text-only) pin
    Watch Video
    Course: Appetizers, Snacks
    Cuisine: Indian
    Diet: Vegetarian
    Prep: 10 minutes mins
    Cook: 15 minutes mins
    Adjust 3 servings

    Ingredients
     
     

    • 2 cups Cauliflower, florets, cut into medium size
    • ¾ tsp Chili powder
    • 1 tsp Coriander powder
    • ½ tsp Turmeric powder
    • ½ tsp Garam masala powder
    • 1 tsp Ginger garlic paste
    • ¼ tsp Cornflour
    • ¼ tsp Rice flour
    • 1 tsp Curd
    • 1 tsp Lemon juice
    • Salt, to taste
    • Oil, for frying
    • 1 sprig Curry leaves
    • 2 cups Hot Water
    More on Unit Conversions »
    Prevent your screen from going dark

    Instructions
     

    Preparing Gobi 65

    • Begin by soaking the cauliflower florets in hot water with a pinch of turmeric for about 15 minutes. This helps in cleaning and slightly softening the florets. Drain them well afterwards.
      soaking cauliflower with turmeric power and salt
    • Marinate the cauliflower with a mix of chili, coriander, turmeric, pepper powder, ginger-garlic paste, curd, lemon juice, and salt. Let this sit for about 5 minutes, allowing the flavors to infuse into the florets.
      marinating cauliflower
    • Next, add corn and rice flour to the marinated cauliflower, ensuring each floret is evenly coated. This combination of flours will give a nice crisp texture to the Gobi 65.
      mixing corn flour with cauliflower
    • Heat oil in a pan over medium heat, add curry leaves for an aromatic touch, and then deep fry the marinated cauliflower florets. Fry until they turn crisp and golden brown, which indicates they're perfectly cooked.
      frying caluliflower
    • Finally, remove the cauliflower from the oil and let it drain to remove excess oil. This step is crucial for achieving that signature crunch.
      draining cauliflower

    Serving

    • Enjoy your Gobi 65 hot and crispy, perfect as a standalone snack or an appetizer. For more creative pairing ideas, refer to the serving suggestions section to elevate your meal experience.

    Save This Recipe!

    We'll email you the post link so you can come back later!

    Save This Recipe!

    We'll email you the post link so you can come back later!

    Recipe Video

    Chef's Notes and Tips

    Here are some valuable tips to make perfect Gobi 65.

    Preparation and Ingredients:

    • Ingredient Choices: Keep it authentic with no added sauces or ketchup. For a twist reminiscent of restaurant flavors, mix in soy and chili sauce during the marination and tempering process.
    • Optimal Floret Size: For the best texture, cut the cauliflower into small to medium florets. This size is key to achieving that desired crunchiness, setting it apart from the usual large florets.
    • Blanching Technique: Avoid discoloration and bitterness by soaking the florets in hot water, followed by blanching. This step is especially important if the cauliflower has been overly sun-exposed.
    • Batter Consistency: Ensure the batter is neither too thick nor too thin. A perfect batter coats the cauliflower well and doesn't drip off, contributing to the perfect crunch.
    • Freshness of Ingredients: Use fresh cauliflower and freshly ground spices for the best flavor. The freshness of ingredients plays a significant role in the final taste.
    • Allergy-Friendly Options: For gluten-sensitive individuals, use chickpea flour or a gluten-free all-purpose flour blend instead of regular flour.

    Cooking and Serving:

    • Frying Temperature: Fry the florets at a medium heat. This controlled temperature is crucial for ensuring that each piece is cooked through evenly while achieving a perfectly crispy exterior.
    • Versatile Cooking Methods: Whether you opt for deep-frying for that classic indulgence or pan-frying for a lighter touch, both methods will yield delectable results.
    • Consistent Oil Temperature: Maintain a consistent oil temperature while frying. If the oil is too hot, the florets will brown quickly but remain uncooked inside. If it's too cool, they'll absorb more oil and become soggy.
    • Resting Time Post-Frying: Once fried, let the Gobi 65 rest for a couple of minutes on a paper towel. This helps in draining excess oil and enhances the crispiness.
    • Avoiding Sogginess: Serve the Gobi 65 immediately after cooking to prevent it from becoming soggy, especially if you’re serving it as a starter or snack.

    Flavor Customization and Appeal:

    • Spice Blend Customization: Adjust the amount of garam masala and other spices according to your taste preferences. A little tweak can make a big difference in flavor.
    • Optional Tempering Step: While not included in the basic recipe, adding a tempering of fragrant ingredients like onion, cumin, ginger, and garlic after frying can elevate the dish with an aromatic twist.
    • Experiment with Flavors: Don't hesitate to experiment with different flavors like a pinch of chaat masala or lemon juice sprinkled over the top before serving for an extra zing.

    Nutrition Info

    Serving: 1serving | Calories: 26kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 37mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg

    Disclaimer

    We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.

    Tried this recipe?Please consider Leaving a Review!

    Serving Suggestions

    Discover the many ways to enjoy Gobi 65 with these versatile serving suggestions. From traditional pairings to innovative combinations, find the perfect match for every occasion:

    • Classic Indian Meal: Pair Gobi 65 with traditional Indian main courses like biryani, and pulao. The spiciness of the Gobi 65 complements these dishes well.
    • With Dipping Sauces: Serve with a range of dipping sauces such as mint chutney, tamarind sauce, or a yogurt-based dip to add different flavor profiles to each bite.
    • Tea-Time Snack: Gobi 65 makes for a perfect tea-time snack. Pair it with a cup of masala chai or coffee for a delightful mid-afternoon break.
    • As a Starter: Present Gobi 65 as a starter or appetizer before a main meal. It's a great way to kickstart a multi-course dinner.
    • Salad Accompaniment: Serve alongside a fresh green salad for a balance of flavors. The crispiness of Gobi 65 contrasts well with a light, refreshing salad.
    • With Raita: Pair it with a cooling cucumber or boondi raita to balance the spiciness of the dish.
    • Wrap or Sandwich Filling: Use Gobi 65 as a filling in wraps or sandwiches, adding lettuce, cucumber, and a spread of your choice for a fusion meal.
    • Party Platter: Serve as part of a larger appetizer spread in gatherings or parties, complementing other finger foods.
    • Kids’ Favorite Snack: Present it in a fun way for children, perhaps with a side of ketchup or a mild cheese dip, making it a hit among the younger crowd.
    • With Flavored Rice: Combine with lemon rice or coconut rice for a fulfilling, flavorful meal.

    5 from 2 votes (2 ratings without comment)

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe!




    Hey, Nice to see you!

    Sangeetha Vel Yellow Chili's

    Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Yellow Chili's. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

    More about me →

    Stay Connected

    Facebook Instagram Pinterest YouTube X

    Featured Recipes

    • Homemade pumpkin soup served in a green patterned bowl on a gray table. A wooden spoon, and a blue towel are neatly arranged around the bowl.
      Pumpkin Soup Recipe
    • Three slices of pumpkin bread on an oval white plate on a white table.
      Pumpkin Bread Recipe
    • Homemade creamed corn in a white bowl on a white table with a blue towel nearby.
      Creamed Corn Recipe
    • Homemade gravy in a white and brown patterned bowl on a white table, with a towel and a golden spoon placed nearby.
      Homemade Gravy Recipe
    • A white dish filled with warm spinach artichoke dip sits on a white table, with a blue towel nearby.
      Hot Spinach Artichoke Dip Recipe
    • Oven Roasted Brussels Sprouts in a baking tray.
      Oven Roasted Brussels Sprouts Recipe
    • Roasted vegetables in a baking tray with rice in a plate alongside
      Oven Roasted Vegetables Recipe
    • Green salad in a white bowl on a white table, surrounded by a blue towel.
      Green Salad Recipe with Lemon Vinaigrette

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Terms & Conditions

    Stay Connected

    • Contact Us
    • Subscribe

    Copyright © 2025 Yellow Chili's By Yellow Bag LLC

    It looks like you have an ad blocker enabled. Creating this content requires significant effort and resources. Please disable your ad blocker to support our site so we can stay online and continue sharing content for free.

    Disable AdBlocker on Yellow Chili's

    Steps to Disable AdBlocker on Yellow Chili's

    AdBlocker Guide
    1. Find your Ad Blocker Extension Icon (e.g., Adblock Plus, uBlock Origin, AdGuard, Ghostery etc.) near the browser's address bar like above.
    2. If you don't see it, click the puzzle icon (🧩) to reveal hidden extension icons.
    3. Click the ad blocker icon and look for options such as "Pause on this Site" or "Whitelist this Site". Choose the appropriate option to allow ads on this site.
    4. If your ad blocker has a Toggle Switch or Power Button, disable it to allow ads on this site.
    5. Refresh the page to apply the changes.

    Rate This Recipe!

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.