Gobi 65 is a South Indian restaurant appetizer made by batter frying cauliflower florets. These crisp cauliflower fries are later tossed in a aromatic tempering of curry leaves.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 2 · 2 to 3 people
  • Category: Appetizer, Snack
  • Cuisine: South Indian

Ingredients

  • 2½ cups cauliflower florets ((1 medium cauliflower head))
  • ¼ cup all-purpose flour ((or wheat flour))
  • ¼ cup rice flour (or corn starch)
  • 1½ teaspoon ginger garlic paste ((or 1 teaspoon each grated))
  • ½ teaspoon garam masala
  • ¼ teaspoon ground black pepper
  • 1 teaspoon red chili powder ((can use more for high heat))
  • 2 sprigs curry leaves (chopped)
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • ¼ cup water ((more as needed))
  • 1½ cups oil to deep frying
  • 2 green chilies (slit & deseeded)
  • 2 to 3 large garlic cloves (chopped finely)
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves ((pat dry))
  • 1 tablespoons oil
  • ½ teaspoon red chili powder
  • ¼ teaspoon garam masala
  • 2 to 3 tablespoons plain thick yogurt/ Greek yogurt ((or 1½ teaspoon vinegar + 2 tbsps water, avoid runny yogurt))
  • salt (if required)

Method

Preparation

  1. Heat 4 cups water in a pot until slightly hot (not boiling hot). Turn off the stove. Immerse the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely. This step is followed to get rid of the worms in the cauliflower. You may omit if you want.
  2. Add all-purpose flour, rice flour/corn starch, garam masala, salt, red chili powder, chopped curry leaves and ginger garlic to a large mixing bowl.
  3. Pour water and make a slightly thick batter. The batter must not be too thin or too thick. Taste test and add more salt or spices if required. Add the gobi to the batter. Coat them well.

Fry Cauliflower

  1. In a deep fry pan, heat oil to 365F (185 C). Regulate the flame/heat to medium. Gently slide the florets one by one and let fry untouched for 2 to 3 mins. Later stir and fry until the cauliflower is crisp and golden.
  2. Remove to a steel colander or a cooling rack. Fry the remaining in batches, making sure the oil is hot enough.

How to temper Gobi 65

  1. In a small bowl whisk together, red chili powder, garam masala and yogurt (or vinegar + 2 tbsps water). (ingredients under to temper)
  2. Heat oil in a pan and add cumin seeds. When they begin to sizzle, add garlic, chili and curry leaves. Fry for 1 to 2 mins until the garlic smells aromatic. Stir in the yogurt red chili mixture.
  3. Cook until the mixture turns very thick but not burnt or dry. Stir in the fried cauliflower and stir fry for 2 to 3 minutes on a high heat.
  4. Serve crispy gobi 65 as an appetiser or with a South Indian meal - rice, curry and dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.