Gobi 65 is a popular appetizer served in Indian restaurants. P and I love to munch on them and I make it often in my home. The dish is so versatile that we can serve it as an appetizer, a side-dish or a tea-time snack.
It is a super-easy super-hit party snack too. If you ask me to be a vegetarian for a day, I would pick Paneer or Cauliflower to substitute my meat or seafood curries. There was a time when my Dad used to try his best to make me have this vegetable. Yeah, yeah. I told you. I was a picky eater. He used to make Gobi Manchurian and say to me that it was Chicken Manchurian. Well, he makes it so yummy that I could never really find any much difference. Oh, I’m missing him and I’m trying to convince him into coming over to my place for a few days. Let’s see how that will go.
Gobi 65 is fried cauliflower florets. I haven’t added sauces of any kind and this is a dry version. I haven’t added any artificial food color in here. All I did was adding Kashmiri chilli powder instead of the regular red chilli powder. This helps in getting that bright orange color with the added benefit of making it less spicy.
How to prepare Gobi 65 at home:
Ingredients
- Cauliflower - 1 medium size cut into bite size florets
- Turmeric powder - 1 tsp
- Salt to taste
- Oil for deep frying
- All Purpose Flour / Maida - 3 tbsp
- Corn Flour - 1 tbsp
- Salt to taste
- Kashmiri Chilli powder - 1 tsp
- Ginger Garlic Paste - 1 tsp
Instructions
- Wash and pat dry the cauliflower florets.
- Take all the batter ingredients in a bowl. Add water and make into a smooth paste. It should neither be too flowy nor thick. A dripping consistency will do.
- Heat oil for deep frying.
- Dip each floret in the batter and and drop in the oil. Continue the process.
- Fry till golden. Drain and set aside.
- Serve hot.
Notes
You can also add fried curry leaves or finely chopped spring onions for garnish.
[tweetthis]Easy to make at home, Crunchy Gobi 65 #recipe is here![/tweetthis]
You can check out this easy Chicken Popcorn recipe which is an easy Party snack.
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Parul Thakur says
November 25, 2016 at 10:32 pmOmg! You make Gobi 65 at home? Wow! I find you so talented, Shalini. How cool is that! Btw – that recipe and simple to try at home. Will give it a chance.
Shalini says
November 26, 2016 at 2:00 pmGee 😀 I love how simple the recipe is. Hence, I try to make it often. P has again brought home a cauliflower today 😛
You should surely try to make some, Parul!
Mayuri Nidigallu says
November 25, 2016 at 11:07 amI have heard of Chicken 65, but this is the first I am hearing of Gobi 65!:) Sounds interesting and looks great!
Shalini says
November 26, 2016 at 2:08 pmReally? Oh :O
It is similar to Gobi Pakoras. 🙂
Amrita Basu (Misra) says
November 25, 2016 at 10:27 amThis is going to made at home over the weekend. I can tell from the way I am salivating at the sight. A very useful recipe
Shalini says
November 26, 2016 at 2:10 pmYay! Mission accomplished 🙂 Thanks for dropping by, Amrita 🙂
Nabanita Dhar says
November 25, 2016 at 9:34 amI loved this dish and whenever I’m not lazy, I try and make this 😀
Rachna says
November 25, 2016 at 9:28 amThis is a very simple. Is there a spicier version though. 😀 Maybe, I can just add chillies etc. to the batter. Would parboiling cauliflower make it better?
Ramya says
November 25, 2016 at 4:43 amI have cauliflower ready and will try this. I love fried cauliflower florets a lot.
Zainab says
November 25, 2016 at 2:35 amYum! I have made Gobi manchurian but this one sounds even better!
Shilpa Garg says
November 25, 2016 at 1:31 amThis is one dish that I love and have never made it at home. Have always had it at parties and restaurants as a starter. Must try it home sometimes!
My Era says
November 25, 2016 at 12:18 amI love The Gobhi Pakoras made this way and I never knew they had a fancy name. This is a super-hit starter that never fails to impress 🙂
You’re a rockstar cook Shalzzz!