Gobi 65 | Easy and Crispy Fried Cauliflower | Restaurant style Gobi 65


Gobi 65 | Easy and Crispy Fried Cauliflower | Restaurant style Gobi 65

  • Servings: 2
  • Difficulty: Easy
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 Author: PRIYA SRINIVAS    Course: Snacks/ Appetizers        Cuisine: Indian   Preparation time: 10 minutes     Cooking time: 20 minutes



  • Oil- for deep frying

To parboil cauliflower

  • Cauliflower- 1 medium
  • Boiling Water- 3 cups
  • Turmeric powder- a pinch

For dry coating cauliflower:

  • Corn flour- 2 tbsp
  • Salt- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Pepper powder- 1/2 tsp
  • Gram flour- 1 tbsp
  • Rice flour- 1 tbsp (optional)

For batter:

  • All purpose flour- 1/3 cup
  • Corn flour- 1/3 cup
  • Rice flour- 2 tbsp
  • Salt- as required
  • Kashmiri red chilli powder- 2 tsp
  • Ginger garlic paste- 1 tsp
  • Baking soda- a pinch
  • Water- as required

To garnish:

Slit Green chilli, curry leaves, sliced onion, lemon wedge 


  1. Cut cauliflower into small florets and add to a large bowl
  2. Add boiling water and keep the florets immersed for 2-3 minutes
  3. Drain the water completely and add the florets to the bowl and add corn flour and toss well to absorb moisture
  4. Add the ingredients under “For dry coating” (other than rice flour) and toss well. Add rice flour only when the cauliflower mixture has moisture. 
  5. In another bowl, add the ingredients for the batter and add water slowly and mix using a whisk to make thick batter. 
  6. Add the batter to the cauliflower and mix well with your hands  to coat the batter evenly
  7. Heat oil in a pan and when hot, add the cauliflower florets one by one using a spoon to leave space in between and fry till golden and crispy. Remove on a paper towel to drain excess oil. Finally, fry the curry leaves and slit green chilli for a few seconds and transfer to a plate 
  8. Garnish the gobi 65 with fried green chilli, curry leaves, onion and lemon.


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