There’s something magical about Indian street food—spicy, crispy, bold, and deeply satisfying. One such favorite is Gobi 65, a fiery cauliflower dish loved across India. Often served as a restaurant starter or evening snack with chai, Gobi 65 stands out with its bright red color, crackling texture, and spicy flavor.
In this blog post, we’ll take you through how to make Gobi 65 at home—step by step. Whether you’re new to Indian cooking or already a fan, this simple guide will help you get that restaurant-style crunch right in your kitchen.
What Is Gobi 65?
Gobi 65 is the vegetarian version of the popular Chicken 65. Its origins trace back to Tamil Nadu. Some say the number 65 refers to the year it was invented, others to a menu item number—but over time, it became known for its deep-fried, spicy punch.
In this version, cauliflower florets are blanched, coated in a spiced batter, and fried until crispy and golden. The result is crunchy on the outside, soft on the inside, and bursting with bold South Indian flavors.
Watch on how to make Cauliflower 65 Recipe
Why the Ingredients Matter
Though Gobi 65 is a simple snack, each ingredient adds something important:
- Flours: Plain flour makes the batter smooth, while rice flour adds crispiness.
- Spices: Kashmiri chili powder gives the red color with mild heat. Turmeric adds brightness. Coriander powder brings a fresh flavor. Cumin seeds add warmth.
- Ginger-garlic paste: Adds aroma and depth.
- Salt and water: Bring it all together.
Step-by-Step Instructions on how to make Gobi 65 Recipe
- First, cut the cauliflower into bite-sized pieces. Not too big, or they won’t cook well; not too small, or they’ll break while frying.
Boil some water, add a pinch of salt, and blanch the florets for just a minute. This step softens them slightly and removes any dirt. Strain and let them dry fully before battering. Wet florets won’t hold the batter well.
- Now for the batter. In a big bowl, mix the plain flour, rice flour, salt, Kashmiri chilli powder, tumeric and coriander powder. Slowly add water while stirring to avoid lumps. Add the ginger-garlic paste and cumin seeds. Mix well. If using saffron color, add a drop or two.
- Heat oil in a deep kadai or pan. Don’t use too much heat, or the outside will burn before the inside cooks. Dip each cauliflower floret into the batter and gently slide into the hot oil.
- Don’t overcrowd the pan. Fry in small batches. Turn them now and then for even cooking. Once golden and crisp, remove and place on paper towels to drain extra oil. And there you have it—golden, crispy Gobi 65!
The key to crispy Gobi 65. It should be thick but smooth, just like bhajji or pakora batter.
Try These Easy Variations
Gobi 65 is tasty on its own, but here are a few fun ideas:
- Dry vs. Gravy: This is the dry version. Want more flavor? Toss the fried florets in a spicy and tangy Indo-Chinese sauce.
- Add Curry Leaves and Green Chilies: Fry them in oil and toss with the cauliflower for a South Indian twist.
- Add Herbs: Mix mint or coriander leaves into the batter for extra freshness.
- Make It Gluten-Free: Use a gluten-free flour instead of plain flour.
How to Serve Gobi 65
Gobi 65 tastes best when it’s hot and crispy, straight from the oil. Serve it with:
- Green Chutney: A coriander and mint chutney adds freshness.
- Masala Chai: Perfect for evening snacks.
- Lemon Wedges: A quick squeeze brings a burst of flavor.
It’s also a great party snack or starter for dinner.
Tips for Best Results
- Blanch the cauliflower to help it cook evenly and hold the batter.
- Make fresh batter just before frying.
- Keep oil at the right temperature—not too hot, not too cool.
- Fry in small batches so they stay crisp.
- Serve immediately for the best crunch.
Why You’ll Love Gobi 65
Gobi 65 is a dish that checks all the boxes—spicy, crunchy, and satisfying. It’s quick to make, fun to eat, and completely plant-based. Whether you’re making it for guests, family, or just for yourself, it’s sure to impress.
So next time you see a fresh cauliflower in your kitchen, give Gobi 65 a go. It might just become your new favorite snack!
Gobi 65 (Crispy Cauliflower Fry)
Description
Gobi 65 is a delicious South Indian-style crispy cauliflower snack made by marinating blanched cauliflower florets in a spiced flour batter and deep frying them until golden and crunchy. It's bold, flavorful, and perfect as a tea-time snack or party appetizer.
Ingredients for Gobi 65 Recipe
Instructions on how to make Gobi 65
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Cut cauliflower into small bite-sized florets.
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Blanch them in hot water with a pinch of salt for 1 minute. Drain well.
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In a bowl, mix plain flour, rice flour, Kashmiri chili powder, turmeric, coriander powder and salt.
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Slowly add water to make a thick, smooth batter (like pakora batter).
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Add ginger-garlic paste, cumin seeds and optional saffron color. Mix well.
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Heat oil in a deep pan on medium-high heat.
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Dip each cauliflower floret into the batter and drop it into the hot oil.
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Fry until golden and crispy, turning as needed.
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Drain on paper towels and serve hot with green chutney and lemon wedges.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 220.25kcal
- % Daily Value *
- Total Fat 8.02g13%
- Saturated Fat 0.68g4%
- Trans Fat 0.02g
- Cholesterol 0mg
- Sodium 230.55mg10%
- Potassium 106.56mg4%
- Total Carbohydrate 33.65g12%
- Dietary Fiber 2.43g10%
- Sugars 0.19g
- Protein 3.79g8%
- Vitamin A 16.25 mcg
- Vitamin C 0.51 mg
- Calcium 29.34 mg
- Iron 1.43 mg
- Vitamin D 0 mcg
- Vitamin E 1.69 mg
- Vitamin K 6.24 mcg
- Thiamin 0.06 mg
- Riboflavin 0.03 mg
- Niacin 0.96 mg
- Vitamin B6 0.12 mg
- Folate 6.56 mcg
- Vitamin B12 0 mcg
- Phosphorus 56.8 mg
- Magnesium 23.23 mg
- Zinc 0.49 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
