Gobi 65 | Crispy Golden Fried Cauliflower

Gobi 65, is a perfect evening snack to relish with garam chai. Both my Hus and daughter simply finishes the whole batch of gobi 65 before I could taste for myself. This time I made a clear rule - do not touch the plate before I photograph it and offcourse tasting too. I admit this is really a hit at my home. Even whenever we go for restaurant we either order gobi manchurian or gobi 65.
Now try the restaurant style gobi 65 at home easily with the below procedure. Happy weekend!!

Preparation & Cooking Time : under 30 minutes

Marinate time: 30 minutes

Yield : one bowl


Cauliflower - 1 medium flower
Rice Flour - 1 tbsp
Corn Flour - 2 tbsp
Gram Flour - 1 tbsp(optional)
Maida - 2 Tbsp
Turmeric Powder -  1/4 tsp
Red Food Color - 1/2 tsp
Red Chilli Powder- 1 tsp
Ginger Garlic Paste - 1 tsp
Baking Soda -1/3 tsp
Lemon Juice  or Curd - 2 tbsp
Salt To Taste
Water - 1-2 tbsp
Oil for deep fry


  • Pick, wash and seperate cauliflower into small bite size florets. Blanch the florets in the salted hot water for 2 minutes. Drain and set aside.

  • In a mixing bowl combine all flours, chilli powder, turmeric powder,baking soda, ginger garlic paste, lemon juice or curd and salt. Stir in 1-2 tbsp of water to make a batter. (Do not make it very thin batter). Drop the florets and toss. Let it marinate for 30 minutes.  

  • Heat oil as needed for deep frying the florets. Check the temperature by dropping a small amount of batter. If it raises immediatedly, then drop the florets in batches and deep fry until golden and crisp. (Fry the gobi in the medium high flame until it turns to be crisp, otherwise it may not cook well inside.)

  • Drain in kitchen tissue and serve hot with tomato ketchup.


  • Similar version you can try with paneer, soya nuggets, tofu, lady's finger and mushroom. 
  • Add either lemon juice or curd to add sour taste. It also helps to bind the batter with florets.
  • Adding food color is purely optional. 
  • Try adding tandoori masala too to add extra punch.

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