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Making easy Gobi 65 recipe

Updated: May 20

Making easy Gobi 65 recipe

Total cooking time

35 minutes



Gobi 65 is a popular and mouthwatering Indian snack or appetizer that is loved by people of all ages. It is a vegetarian dish made from cauliflower florets that are marinated in a flavorful blend of spices, coated with a crispy batter, and deep-fried to perfection. This dish is not only delicious but also easy to prepare, making it a great addition to your culinary repertoire as a home maker. In this article, we will delve into the world of Gobi 65, exploring its history, ingredients, preparation, and some variations to help you master this delightful dish.

The origin of Gobi 65 can be traced back to the southern part of India, specifically the state of Tamil Nadu. It is believed to have been created by a chef in a Chennai-based restaurant as an innovative way to serve cauliflower. The “65” in the name remains somewhat of a mystery, with several theories surrounding its significance. Some believe that it was the 65th item on the restaurant’s menu, while others speculate that it refers to the number of days the cauliflower was marinated. Regardless of its origin, Gobi 65 quickly gained popularity and spread throughout India, becoming a beloved snack and appetizer in households and restaurants alike.

To make delicious Gobi 65, you will need the following ingredients:

  1. Cauliflower: A medium-sized cauliflower head, washed and cut into bite-sized florets.

  2. Besan (Gram Flour): 1 tablespoons of gram flour.

  3. All purpose flour : 2 tablespoon

  4. Rice Flour: 1 tablespoons of rice flour to add crispiness to the coating.

  5. Cornstarch: 1 teaspoon of cornstarch for a smoother texture in the batter.

  6. Yogurt: 1 tablespoons of thick yogurt to enhance the flavor and tenderness of the cauliflower.

  7. Spices: A mix of spices, including 1 teaspoon each of red chili powder, turmeric powder, garam masala, and cumin powder.

  8. Ginger-Garlic Paste: 1 tablespoon of ginger-garlic paste for a flavorful kick.

  9. Curry Leaves: A handful of fresh curry leaves for a fragrant aroma.

  10. Green Chilies: 2-3 green chilies, finely chopped, for some heat (adjust to your spice preference).

  11. Lemon Juice: The juice of half a lemon for a tangy twist.

  12. Salt: To taste.

  13. Oil: For deep frying.


Now, let’s dive into the step-by-step process of making Gobi 65:

Blanch the Cauliflower:

  1. Boil water in a large pot, add a pinch of salt, and blanch the cauliflower florets for about 3-4 minutes until they become slightly tender.

  2. Drain and set them aside.

Prepare the Marinade:

  1. In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, pepper powder, garam masala, lemon juice, and salt to create a thick and flavorful marinade.

  2. Add the blanched cauliflower florets to the marinade, ensuring they are well-coated.

  3. Let the cauliflower marinate for at least 30 minutes, allowing the flavors to meld.

Create the Batter:

  1. In another bowl, mix the gram flour, rice flour, cornstarch, and chopped green chilies.

  2. Gradually add water and whisk until you achieve a smooth, lump-free batter with a consistency similar to pancake batter. It should coat the back of a spoon.

Coat the Cauliflower:

  1. Heat oil in a deep frying pan or kadai on medium-high heat.

  2. Take each marinated cauliflower floret and dip it into the batter, ensuring it is evenly coated.

  3. Carefully drop the coated florets into the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.

Add Curry Leaves:

  1. In the same hot oil, add fresh curry leaves for a few seconds until they become crispy. Remove them and set them aside.

While the classic Gobi 65 is an absolute treat, you can experiment with different variations and serving styles to suit your taste and occasion:

  1. Dry Gobi 65: The recipe described above results in a crispy, dry version of Gobi 65. If you prefer a saucier option, you can prepare a tangy sauce by mixing tomato ketchup, chili sauce, and a dash of soy sauce. Toss the fried cauliflower florets in this sauce for a delectable twist.

  2. Gobi Manchurian: To give your Gobi 65 an Indo-Chinese twist, you can prepare a Manchurian sauce using soy sauce, vinegar, and cornstarch. Toss the fried cauliflower in this sauce for a sweet and tangy flavor.

  3. Healthy Gobi 65: If you’re looking for a healthier option, consider baking the marinated cauliflower florets in the oven instead of deep-frying. You’ll achieve a similar crispy texture with fewer calories.

Gobi 65 is best enjoyed fresh and hot. Here are some serving suggestions to enhance your culinary experience:

  1. Garnish: Sprinkle freshly chopped coriander leaves and a dash of chaat masala for a burst of color and flavor.

  2. Accompaniments: Serve Gobi 65 with mint chutney, tamarind chutney, or a side of yogurt raita to balance the heat.

  3. Rice or Roti: Gobi 65 can be a standalone snack or a side dish to complement your main course. It pairs wonderfully with steamed rice, pulao, or various Indian bread like roti or naan.

  4. Tea-time Treat: Gobi 65 makes for an excellent tea-time snack, so serve it alongside a hot cup of masala chai for a perfect combination.


  1. Cauliflower (Gobi) – 1

  2. All purpose flour – 2 tablespoon

  3. Besan – 1 tablespoon

  4. Rice flour – 1 tablespoon

  5. Corn flour – 1 teaspoon

  6. Ginger Garlic Paste – 1 tablespoon

  7. Kashmiri red Chilli Powder – 1 teaspoon

  8. Turmeric Powder – 1/2 teaspoon

  9. Pepper Powder – 1/2 teaspoon

  10. Water – 1/4 to 1/2 cup

  11. Salt – 1 teaspoon

  12. Oil – to fry

  13. Curry leaves – to garnish

Method of preparation

  1. Clean and slice the cauliflower to fine florets. Carefully check the florets, as gobi has small worms which may need a careful eye. Boil the cauliflower florets in water along with a pinch of salt for 5 minutes till they are slightly soft.

  2. Do not cook completely. Then drain the water and gently pat dry the florets.

  3. Combine all purpose flour, besan, corn flour and rice flour in a mixing bowl along with some water. Also add some ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, pepper powder and salt.

  4. Make a batter of thick coating consistency.

  5. Add the gobi florets to the prepared batter in the bowl. Make sure that the gobi florets gets uniformly coated with masala batter.

  6. Heat oil in a deep fry pan and when oil becomes medium hot, gently fry the gobi florets in the hot oil. Do this in 3-4 batches depending on number of florets.

  7. Fry the gobi florets till they turn golden on all the sides. When the florets turn golden and are crispy, take them out and place them on absorbent paper to drain the excess oil. Gobi 65 is ready to serve.

  8. Enjoy it as a starter or appetizer or as a tea time snack. Serve hot with mint chutney, coriander chutney or tomato ketchup.

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