📝 About This Recipe
A legendary street food staple hailing from Chennai, Gobi 65 is a vegetarian masterpiece featuring tender cauliflower florets enveloped in a fiery, crimson batter. This dish strikes a perfect balance between the crunch of a deep-fry and the aromatic punch of curry leaves, ginger, and green chilies. It is the ultimate crowd-pleasing starter that proves plant-based cooking can be incredibly bold, spicy, and addictive.
🥗 Ingredients
The Cauliflower
- 1 large head Cauliflower (cut into bite-sized florets)
- 1/2 teaspoon Turmeric powder (for parboiling)
- 1 teaspoon Salt (for parboiling)
The Crispy Batter
- 1/2 cup Cornstarch (also known as corn flour in India)
- 1/4 cup Rice flour (provides the essential crunch)
- 2 tablespoons All-purpose flour (helps the batter adhere)
- 1 tablespoon Ginger-Garlic paste (freshly ground is best)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1 teaspoon Garam Masala (warming spice blend)
- 1/2 teaspoon Cumin powder
- 2 tablespoons Yogurt (thick, plain curd)
- 1 tablespoon Lemon juice
- 10-12 leaves Curry leaves (finely chopped)
The Tempering & Frying
- 2 cups Vegetable oil (for deep frying)
- 3-4 pieces Green chilies (slit lengthwise)
- 2 sprigs Curry leaves (whole, for the final toss)
👨🍳 Instructions
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1
Begin by cleaning the cauliflower. Cut the head into medium-sized florets, ensuring they are relatively uniform in size for even cooking.
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2
Bring a large pot of water to a boil. Add the turmeric powder and 1 teaspoon of salt. Blanch the florets for exactly 3 minutes; they should be slightly tender but still retain a firm snap.
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3
Drain the cauliflower immediately and shock them in cold water to stop the cooking process. Pat them completely dry with a kitchen towel—excess moisture is the enemy of crispiness.
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4
In a large mixing bowl, combine the cornstarch, rice flour, all-purpose flour, Kashmiri chili powder, garam masala, cumin powder, and a pinch of salt.
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5
Add the ginger-garlic paste, chopped curry leaves, lemon juice, and yogurt to the dry mix. Stir to form a thick, concentrated paste. If it's too thick, add a teaspoon of water at a time.
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6
Add the dried cauliflower florets to the bowl. Use your hands to gently massage the batter onto each floret until they are thoroughly and evenly coated. Let them marinate for 15 minutes.
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7
Heat the vegetable oil in a deep pan or kadai over medium-high heat. To test if it's ready, drop a small bit of batter in; if it sizzles and rises to the surface immediately, the oil is ready (approx. 350°F/175°C).
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8
Carefully drop the florets into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and make the cauliflower soggy.
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9
Fry the florets for 4-5 minutes, turning occasionally with a slotted spoon, until they turn a deep golden-red and feel very crispy to the touch.
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10
Remove the fried cauliflower and drain on a wire rack or paper towels.
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11
In the same oil (or a separate small pan with 1 tsp oil), flash-fry the slit green chilies and the whole sprigs of curry leaves for 30 seconds until blistered and fragrant.
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12
Garnish the hot Gobi 65 with the fried chilies and curry leaves. Serve immediately while the crunch is at its peak.
💡 Chef's Tips
For the ultimate crunch, use rice flour; it absorbs less oil than other flours and creates a glass-like crisp shell. Avoid over-boiling the cauliflower during the blanching stage; if it becomes mushy, it will fall apart in the fryer. Kashmiri red chili powder is the secret to that iconic bright red color without the overwhelming heat of standard chili powders. Ensure the florets are bone-dry after blanching so the batter clings to the vegetable rather than sliding off. If you prefer an even lighter coating, you can dust the florets with dry cornstarch before adding them to the wet batter.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Cilantro Chutney or a spicy Garlic Mayo dip. Pair with thin rings of raw red onions and lemon wedges for a classic Indian restaurant presentation. This dish makes an excellent side for a hearty bowl of Dal Tadka and Jeera Rice. Enjoy as a bar snack alongside a chilled lager or a refreshing Mango Lassi to balance the heat. For a 'Gobi 65 Roll,' wrap the fried florets in a warm paratha with pickled onions and a drizzle of lime.