📝 About This Recipe
Originating from the bustling kitchens of Chennai, Gobi 65 is a legendary vegetarian masterpiece that transforms humble cauliflower into an addictive, flavor-packed appetizer. This dry-tossed version features florets coated in a spiced rice flour batter, deep-fried to golden perfection, and then tempered with aromatic curry leaves and scorched green chilies. It is a symphony of textures—crunchy on the outside, tender on the inside, and bursting with the bold, tangy heat of South Asian street food.
🥗 Ingredients
The Cauliflower Prep
- 1 large head Cauliflower (cut into bite-sized florets)
- 1/2 teaspoon Turmeric powder (for blanching)
- 1 teaspoon Salt (for blanching water)
The Crispy Batter
- 1/2 cup Cornstarch (provides the crunch)
- 1/4 cup Rice flour (for long-lasting crispness)
- 2 tablespoons All-purpose flour (helps with binding)
- 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
- 2 tablespoons Yogurt (thick, plain curd)
- 1 tablespoon Lemon juice
The Tempering (Tadka)
- 2 tablespoons Vegetable oil (plus extra for deep frying)
- 15-20 leaves Curry leaves (fresh)
- 4-5 pieces Green chilies (slit lengthwise)
- 4 cloves Garlic (finely minced)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil with 1/2 teaspoon turmeric and 1 teaspoon salt. Add the cauliflower florets and parboil for exactly 3 minutes. Drain immediately and pat them completely dry with a kitchen towel; moisture is the enemy of crispiness.
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2
In a large mixing bowl, combine the cornstarch, rice flour, all-purpose flour, Kashmiri red chili powder, garam masala, and ginger-garlic paste.
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3
Add the yogurt, lemon juice, and a splash of water (about 2-3 tablespoons) to the dry mix. Whisk until you have a thick, smooth paste that coats the back of a spoon.
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4
Add the blanched cauliflower florets to the batter. Gently toss by hand to ensure every nook and cranny of the florets is evenly coated. Let them marinate for 15 minutes.
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5
Heat vegetable oil in a deep kadai or heavy-bottomed pot to 350°F (175°C). The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
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6
Carefully drop the florets into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy cauliflower. Fry in batches if necessary.
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7
Fry for 4-5 minutes, turning occasionally, until the cauliflower is deep golden brown and sounds hollow/crispy when tapped with a slotted spoon.
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8
Remove the fried cauliflower and drain on a wire rack or paper towels. For extra crunch, you can double-fry them for 1 minute just before the final toss.
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9
In a separate wide wok or pan, heat 2 tablespoons of oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
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10
Toss in the fresh curry leaves and slit green chilies. They will crackle and pop—this is where that signature South Indian aroma comes from.
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11
Add the fried cauliflower florets to the pan. Sprinkle with freshly cracked black pepper and a pinch more salt if needed.
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12
Toss vigorously on high heat for 1-2 minutes until the aromatics are well-distributed and the cauliflower is piping hot. Serve immediately while the crunch is at its peak.
💡 Chef's Tips
Always ensure the cauliflower is dry after blanching; excess water will make the batter slide off. Use Kashmiri red chili powder for that iconic bright red color without making the dish overwhelmingly spicy. Do not skip the curry leaves; they provide the essential '65' flavor profile that cannot be substituted. If the batter is too thin, add a tablespoon more of rice flour to achieve the right consistency. For the ultimate crunch, double-fry the florets: fry once at a lower temp, then again at a higher temp for 60 seconds.
🍽️ Serving Suggestions
Serve hot with a side of sliced red onions and lemon wedges to cut through the richness. Pair with a cooling mint-cilantro chutney or a spicy garlic dip. This makes an excellent accompaniment to a traditional South Indian meal of Sambar Rice or Curd Rice. Enjoy as a bar snack alongside a chilled lager or a spicy Masala Chai. Garnish with freshly chopped cilantro for a pop of color and freshness.