Restaurant Style Gobi 65 Recipe

Gobi 65 is a deliciously crispy and spicy snack that is sure to be a hit with everyone. Made with fresh cauliflower florets coated in a flavorful blend of gram flour, rice flour, aromatic spices, and chilies, this deep-fried delicacy offers an irresistible crunch in every bite. Perfect for the monsoon season, Gobi 65 makes an excellent appetizer or party starter and pairs wonderfully with chutney or a hot cup of tea. The name "Gobi 65" comes from the famous '65' recipe series that originated at a renowned Hyderabadi hotel in 1965, making this dish a timeless favorite among Indian snack lovers.

Gobi 65 is a popular South Indian appetizer made with crispy cauliflower florets coated in a spicy, flavorful batter and deep-fried until golden brown. This restaurant-style snack is crunchy on the outside, tender on the inside, and bursting with bold flavors. Serve it as a starter, evening snack, or party appetizer with mint chutney, garlic mayo, or tomato ketchup.

Ingredients

For Blanching the Cauliflower

1 medium cauliflower (about 500 g), cut into medium florets
4 cups water
1 teaspoon salt
¼ teaspoon turmeric powder

For the Marinade

½ cup gram flour (besan)
¼ cup rice flour
2 tablespoons cornflour
1 teaspoon Kashmiri red chilli powder
½ teaspoon hot red chilli powder (adjust to taste)
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon black pepper powder
1 teaspoon salt (or to taste)
1 tablespoon lemon juice
8–10 curry leaves, finely chopped
2 tablespoons finely chopped coriander leaves
Water as required
Oil for deep frying

For Tempering (Optional but Recommended)

1 tablespoon oil
1 teaspoon mustard seeds
10–12 curry leaves
2 dried red chillies
2 green chillies, slit
1 teaspoon finely chopped garlic

For Garnishing

Chopped coriander leaves
Lemon wedges
Sliced onions

How to Make Gobi 65

Step 1: Blanch the Cauliflower

Wash the cauliflower thoroughly and separate it into medium-sized florets. Bring water to a boil with salt and turmeric powder. Add the florets and blanch them for 3–4 minutes. Drain immediately and rinse with cold water to stop the cooking process. Pat the florets completely dry using a kitchen towel.

Step 2: Prepare the Batter

In a large mixing bowl, combine gram flour, rice flour, cornflour, Kashmiri red chilli powder, hot red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, salt, ginger-garlic paste, lemon juice, chopped curry leaves, and coriander leaves. Gradually add a little water and mix to form a thick, smooth batter that coats the cauliflower evenly.

Step 3: Coat the Cauliflower

Add the blanched cauliflower florets to the batter and gently toss until each floret is well coated. Let the mixture rest for 10–15 minutes so the flavors absorb into the cauliflower.

Step 4: Fry Until Crispy

Heat oil in a deep pan over medium heat. Carefully add the coated florets in small batches without overcrowding the pan. Fry for 5–6 minutes until golden brown and crisp. Remove onto a paper towel.

For extra crispiness, fry the florets a second time for 1–2 minutes on medium-high heat before serving.

Step 5: Prepare the Tempering

Heat 1 tablespoon oil in a pan. Add mustard seeds and allow them to splutter. Add chopped garlic, curry leaves, dried red chillies, and slit green chillies. Sauté for 30–40 seconds until fragrant.

Add the fried Gobi to the tempering and toss well for about a minute so the flavors coat the cauliflower evenly.

Step 6: Serve

Transfer the Gobi 65 to a serving plate. Garnish with chopped coriander, onion slices, and lemon wedges. Serve immediately while hot and crispy.