Gobi 65 Recipe: The Spicy and Crispy Gobi 65 recipe is a delicious fried cauliflower appetizer or snack that everyone will enjoy! It’s vegan and easy to make thanks. Cauliflower 65 is crunchy and savory, and it pairs well with tomato ketchup, red chili sauce, chutneys, or your favorite dip. A unique crispy tea time snack made with cauliflower florets and spices It is interesting because of its name, which is thought to have come from a military canteen. It is an excellent party starter or appetizer, with a lip-smacking taste and flavor promised in each floret of gobi.
The Gobi, also known as cauliflower, is a versatile vegetable that is used in a variety of Indian dishes. On a daily basis, the most common recipe derived from gobi is the sabzi or curry. However, certain snack recipes are made from it, and gobi 65 is one such unique and flavorful snack recipe.
As I previously stated, the name of this recipe has an interesting backstory. According to reports, the recipe was developed by a military canteen in Tamil Nadu. It was the 65th item on the menu, so the name gobi 65 recipes were derived. That is one of the more popular stories floating around, but there are others as well. Personally, I like how it is prepared and served. Because it was deep-fried, it has a crisp texture. At the same time, it is tossed with spicy yogurt or curd sauce, which reduces the temperature while adding a hint of moisture to the snack. While tossing with the sauce is not required, it does help add desi flavor.
Fried snacks with a kick of heat are great to eat before a meal, in between meals, or really anytime! And this gobi 65 recipe is one of my kids’ favorite spicy dishes, which I could eat all day.
Anyway, here are some critical and important tips, suggestions, and variations for making the perfect crispy gobi 65 recipes. First and foremost, I would strongly advise using fresh and tender cauliflower for this recipe. Stale cauliflower may cause the gobi florets to become soggy and lose their crisp shape. Second, I used cornflour and rice flour to achieve the desired crispiness, but this can also be accomplished with just rice flour. However, only use it if you don’t have corn flour on hand. Finally, because of the nature of the recipe, it must be served immediately after being tossed with yogurt sauce. Alternatively, you can deep fry it ahead of time and toss it with the sauce right before serving.
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Gobi 65 Recipe Card:
Gobi 65 Recipe
- 15 florets gobi / cauliflower
- 1/2 tsp salt
- 4 cups hot water
- 3 tsp oil
- 1/2 tsp cumin / jeera
- 1 inch ginger (finely chopped)
- 2 clove garlic (finely chopped)
- 2 dried red chilli (broken)
- few curry leaves (chopped)
- 1 tbsp curd / yogurt
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp salt
- 2 tbsp coriander (finely chopped)
- To begin, combine 15 florets gobi and 1/2 teaspoon salt in a large mixing bowl.
- Pour in 4 cups of hot water and blanch for 5 minutes.
- Drain the water and place the blanched gobi in a large mixing bowl.
- Add 2 tablespoons curd, 1 tablespoon chilli powder, 1/4 tablespoon turmeric, 1/2 tablespoon garam masala, 1/2 tablespoon coriander powder, 1 tablespoon ginger garlic paste, and 1 tablespoon lemon juice
- Add a few curry leaves, 2 tbsp coriander, 1 tsp oil, and 12 tsp salt as well.
- Allow to marinate for 30 minutes after thoroughly mixing.
- Now add 1/4 cup cornflour and 1/4 cup rice flour
- Mix thoroughly to coat the flour uniformly.
- Deep fry in hot oil, stirring frequently.
- Once the gobi has become crispy and golden, drain it on kitchen paper.
- To make the tempering, heat 3 tablespoons oil and sputter 1/2 tablespoons cumin, 1 inch ginger, 2 clove garlic, 2 dried red chilies, and a few curry leaves.
- Reduce the heat to low and add 1 tbsp curd, 1/2 tsp chilli powder, and 1/4 tsp salt.
- Sauté until everything is well combined.
- Mix in the fried gobi to coat it evenly with the sauce.
- Finally, add 2 tbsp coriander and serve as an evening snack.
- First and foremost, marinating paneer adds flavour and makes it spicy.
- You can also add chilli to increase the level of spice.
- Additionally, tempering is optional. It does, however, add a lot of flavour.
- If the mixture appears dry or doughy, add a few tablespoons of water and mix well
- Add a few tablespoons of gramme flour or chickpea flour if the batter drips from the florets or is runny or thin.
- Always deep fry in medium heat; otherwise, the gobis will absorb more oil and become soggy.
- Make the batter slightly thick, but not too runny, so that it coats the gobi florets thoroughly.
- Adding kashmiri red chilli powder gives it a nice red colour without using any food colouring and makes it less spicy.
- Adding baking soda softens the gobi and prevents it from becoming hard and crisp, so I recommend it.
- There is no need for resting time, but you can make the marinade ahead of time and refrigerate it if you are making it for a party.
- Deep fry only when ready to serve.
- You can use wheat flour instead of maida, which is what I did.
- Make sure to cut the florets into small pieces so that the marinade can coat them evenly.
- Blanching: The blanching method is optional, and you can skip it. Blanching helps to kill any worms or insects that may be present in the cauliflower.
- Spiciness: This recipe is a moderately spicy version that is not overly hot. Include 1 to 2 dried red chillies in the marinade to reduce the spiciness and heat, and reduce the amount of ginger and garlic to 1 teaspoon.
- On Baking: When deep fried or shallow fried, this group of 65 recipes has the best crispy texture, flavour, and taste. Baking will not result in flavorful crispy fried cauliflower. However, for health reasons, you can bake the florets. However, make certain that the cauliflower pieces are thoroughly cooked and tender.
- Gobi 65 can be served plain or with Coconut Chutney, Coriander Chutney, Mint Chutney, or even tomato ketchup. Serve with Roti or bread if desired.
- Gobi 65 tastes best when eaten immediately after it has been prepared. However, any leftovers can be stored in an airtight container in the fridge for up to 1 to 2 days.
- When ready to serve, reheat in an oven for 5 to 10 minutes at 175 degrees Celsius (350 degrees Fahrenheit).
- Finally, when prepared crispy and spicy, gobi 65 recipe tastes fantastic.
What is the significance of the name Gobi 65?
Whether you believe it was invented in 1965, got its name from the number of chiles in the dish, or that “65” was the original menu number, one thing everyone can agree on is that it goes great with an ice cold beer.
How can I make cauliflower 65 less spicy?
Reduce the number of dried red chiles called for in this recipe to 1 to 2 chilies for just a hint of heat.
How long does Gobi 65 last?
Fried cauliflower tastes best when eaten immediately after it has been prepared. Leftovers, on the other hand, will keep in an airtight container in the fridge for up to 1 to 2 days. I recommend reheating in an oven or toaster for 5 to 10 minutes at 350 degrees Fahrenheit (175 degrees celsius).
Is it possible to bake the gobi 65 recipe?
When these 65 recipes are fried rather than baked, they have the best taste, texture, and flavour. You can experiment with baking for health reasons, but make sure the cauliflower pieces are not undercooked.
What exactly is the distinction between gobi manchurian and gobi 65?
The gravy version is the Manchurian. Gobi 65 is a non-wet curry. Gobi Manchurian is an Indo-Chinese dish that is popular in India. (If you need a dry manchuri, you can skip this step.)
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