Introduction

Crispy Gobhi 65 is a fiery and flavorful South Indian-inspired snack or appetizer that’s hard to resist. This dish transforms humble cauliflower into a crunchy, golden delight, coated in a spicy batter and fried to perfection. With a mix of bold spices and the added crunch of curry leaves, it’s a crowd-pleaser perfect for parties, family gatherings, or as a tea-time snack.

What is Crispy Gobhi 65?

Crispy Gobhi 65 is a vegetarian take on the classic Chicken 65, a popular South Indian appetizer. It features bite-sized cauliflower florets dipped in a spiced batter made from flours and seasonings, then deep-fried until golden and crispy. Often garnished with fried curry leaves, this snack is bursting with flavor and pairs wonderfully with mint chutney or ketchup.

Main Ingredient of Crispy Gobhi 65

The star of the dish is cauliflower, which serves as the perfect canvas for the spicy and tangy flavors of the marinade. Coated in a batter made with maida, rice flour, and cornflour, and seasoned with spices like Kashmiri red chili powder, garam masala, and coriander powder, the cauliflower florets turn irresistibly crispy and flavorful when fried.

What Is So Special About Crispy Gobhi 65?

This dish stands out for its:

1. Crunchy Texture: Thanks to the combination of flours and precise frying, each bite delivers an incredible crunch.
2. Spicy Flavor Profile: The marinade is infused with bold spices, providing a perfect balance of heat and tanginess.
3. Versatility: It works as a starter, a side dish, or even a snack, making it a favorite for all occasions.
4. Customizability: You can adjust the spice levels and garnish with curry leaves or even toss it in a yogurt-based sauce for a unique twist.

Quick and Easy Crispy Gobhi 65

Despite its gourmet appearance, this dish is surprisingly simple to make. With minimal prep time and a straightforward cooking process, you can whip up a batch of Gobhi 65 in no time. The batter comes together effortlessly, and the frying takes only a few minutes.

How to Make Crispy Gobhi 65

1. Prepare the Cauliflower:

• Break the cauliflower into small, even-sized florets.
• Boil water in a pan with salt and turmeric. Add the florets, blanch for 3 minutes, then drain and pat dry.

2. Make the Batter:

• In a mixing bowl, combine maida, rice flour, cornflour, ginger-garlic paste, curd, Kashmiri red chili powder, garam masala, coriander powder, black pepper, and salt.
• Gradually add water to make a smooth, thick batter.

3. Coat the Florets:

• Add the blanched cauliflower florets to the batter, ensuring they’re evenly coated.

4. Deep Fry the Florets:

• Heat oil in a deep frying pan.
• Fry the coated florets in batches until golden and crispy, about 2–3 minutes per batch.
• Drain on a paper towel to remove excess oil.

5. Garnish and Serve:

• Fry curry leaves in the same oil and use them as a garnish.
• Serve the crispy Gobhi 65 hot with your favorite dipping sauce.

Expert Tips

1. Ensure Crispiness: Use a combination of flours (maida, rice flour, and cornflour) to achieve the perfect crunch.
2. Spice Level: Adjust the chili powder to suit your spice tolerance. For added heat, sprinkle some chaat masala on the fried florets.
3. Oil Temperature: Ensure the oil is hot enough before frying, but not smoking. Medium-high heat is ideal for even cooking.
4. Batch Frying: Avoid overcrowding the pan to maintain crispiness. Fry in small batches for best results.

More Delicious Recipes

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2. Eggplant Parmesan

2. Roasted Chicken

Recipe Card

Crispy Gobhi 65

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Category

Appetizer / Snack

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

210

Learn how to make Crispy Gobhi 65, a delicious and spicy cauliflower snack! Perfect for appetizers or evening snacks, this recipe guarantees restaurant-style crunch and flavor at home.

Author:

Parth Kapoor

Ingredients

For the Cauliflower:

• Cauliflower Florets – 300 gms
• Water – As Needed
• Salt – ¼ tsp
• Turmeric – ¼ tsp

For the Batter:

• Maida – 4 tbsp
• Rice Flour – 2 tbsp
• Cornflour – 4 tbsp
• Ginger-Garlic Paste – 2 tsp
• Curd – 2 tbsp
• Kashmiri Red Chili Powder – 1 tbsp
• Garam Masala – 1 tsp
• Coriander Powder – 1 tsp
• Black Pepper Powder – ½ tsp
• Salt – To Taste

For Frying:

• Oil – As Required
• Curry Leaves – For Garnish

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Directions

1. Break the cauliflower into florets. Boil water with salt and turmeric, blanch the florets for 3 minutes, drain, and pat dry.

2. Mix all the batter ingredients in a bowl, adding water gradually to form a smooth, thick batter.
3. Coat the cauliflower florets evenly with the batter.
4. Heat oil and deep-fry the florets in batches until golden and crispy.
5. Fry curry leaves for garnish and serve the crispy Gobhi 65 hot with chutney or sauce.

Recipe Video

Recipe Note

• For a healthier version, you can bake or air-fry the coated cauliflower florets.
• Adding a pinch of baking soda to the batter can make the florets extra crispy