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Gobi 65 (Crispy Fried Cauliflower) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Gobi 65 (crispy fried cauliflower)

Gobi 65 (crispy fried cauliflower)

Indian-Style Vegetarian Buffalo Wings

Gobi 65 is the delectable cauliflower-based variant of Chicken 65, the Indian equivalent to buffalo wings. The recipe is from the city of Chennai, in Tamil Nadu.

Many stories have been told to explain the dish's unusual name. Some say it's because it's made with 65 spices. Others say it's because it was invented in 1965, and still others say it's because it was item number 65 on the original restaurant's menu list. Whatever the reason, Gobi 65 is a very delectable starter and snack dish.

Do try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

2-3 servings

Ingredients

  • 1 medium gobi (cauliflower), washed and chopped into medium-sized florets
  • 1/2 cup maida (all-purpose flour)
  • 1/4 cup arrowroot powder (or cornflour)
  • 2 tbsp rice flour
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp hara dhania (cilantro), chopped
  • 8-10 kadhi patta (curry leaves)
  • 1 tsp oil
  • 1/2 tsp salt, or to taste
  • 2 cups kashmiri red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 tsp schezwan sauce
  • 1/2 cup water, or as needed to prepare a thick batter oil for frying
  • a few green chillies, for garnish

Instructions

  1. Boil water with a pinch of salt on high heat and blanch the cauliflower florets for 3 minutes until they are a bit soft. Strain out the water and set them aside to cool.
  2. In a mixing bowl, add the maida, arrowroot powder, rice flour, garlic paste, ginger paste, hara dhania, curry patta, oil, salt, kashmiri red chilli powder, coriander powder, garam masala and schezwan sauce. Stir until all ingredients combine nicely. Add water and prepare a thick batter. Then add the blanched cauliflower florets and stir until all of them are well coated.
  3. Deep-fry the batter-coated florets in hot oil on low-medium heat until golden and crisp.
  4. Transfer to a serving dish, garnish with a few green chillies and serve.

© 2021 Rajan Singh Jolly