Gobi 65

Dec 19, 2014 · 17 Comments

My 15th recipe, “Gobi 65 Recipe” an extraordinary cauliflower dish which can challenge the chicken 65. And win the hearts of vegetarians and non-vegetarians alike. It is extremely simple to prepare and can be served as a quick appetizer/snack. Gobi 65 is nothing but a fried cauliflower snack.

Cups of cauliflower florets are coated in a spicy batter and fried until delicious crisp. You can refer to my youtube video here.

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (1)

Cauliflower is surely a versatile vegetable. And Off late has become extremely famous with more and more folks moving towards being vegan and low-carb. These days I see a lot of recipes substituting cauliflower for meats like chicken to recreate classics such as buffalo chicken wings, etc. However this Gobi 65 has remained an extraordinary fried Gobi dish for ages. One which can easily challenge the chicken 65 and win hands down the hearts of vegetarians and non-vegetarians alike.

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (2)

These fried cauliflower florets are the perfect evening snack / tea time snack. Can immediately hook anyone who is trying it for the first time . You will always keep eagerly waiting for the next time. Just the thoughts of this deep-fried cauliflower makes me drool. Its quite the popular vegetarian starter found in many famous South Indian restaurants. Wow, my most favorite one. So I can eat this for breakfast, lunch and dinner, 7 days a week, without getting bored 🙂

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (3)

Whenever I buy cauliflower, even though I typically cook other recipes, but I will always ensure to reserve atleast 10 cauliflower pieces to make this gobi 65. If cauliflower is your favorite too, just like mine, then try out some of my other delicious recipes from here

Cauliflower Masala
Gobi Manchurian
Gobi Masala Dosa
Cauliflower Parmesan Bites

Gopi 65 Recipe

Revathi Palani

Gobi 65 is an extraordinary cauliflower (Gobi) dish which can challenge the chicken 65 and win the hearts of vegetarians and non-vegetarians alike.

5 from 4 votes

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Prep Time 10 minutes mins

Youtube Video

Ingredients

1 medium Cauliflower
1 sprig Curry leaves
2 Tbsp All purpose flour / Maida
2 Tbsp Rice flour
1 Tbsp Corn flour
1 ½ tsp Kashmiri Chilli powder (adjust per taste)
1 tsp Garam masala powder
1 tsp Salt (adjust per taste)
¼ tsp Turmeric
1 ½ tsp Ginger garlic paste
Oil - for frying

Instructions

In a large mixing bowl add all the listed ingredients except (fresh cauliflowers, curry leaves and turmeric) add 3-4 Tbsp of water and mix to get a paste.
Now par boil the cauliflower florets with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly. Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
Now heat a pan with oil and fry in batches in medium flame till the cauliflower turns golden brown. Drain and place in paper napkins / paper towel to drain the excess oil.
Finally, garnish with fried curry leaves, green chillies and lemon wedges. Enjoy hot for the best taste. Serve with tomato ketchup.

Notes | FAQ

- Only if your paste is too thick and not binding to cauliflower, sprinkle little water and mix.

- In case, the paste is too thin then add some rice flour to thicken it and make it bind.

- Do not add too many cauliflower florets at a time in oil for frying. Oil temperature will go down and you will not get a crispy exterior layer. So, to maintain the temperature of oil, add in batches and ensure there is enough oil for deep frying. I fried in 5 batches.

- The ratio of flour should be (maida: rice flour: corn flour – 2: 2: 1).

- I used Kashmiri chili powder for its good color and lesser spiciness. If you use regular red chilli powder, reduce the quantity accordingly

- While I have seen people making it in air fryer, I havent tried using it yet. I am not sure if I would get the perfect crispy cauliflower, as when we fry in hot oil

- Optionally you can add food color to make it bright red color or bright orange color

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Reader Interactions

Comments

Ashwini says
July 16, 2021 at 11:50 am

It’s like a replacement of chicken kababs????
Reply
Viji Senthil says
June 12, 2021 at 3:37 am

Very good recipe. Exact measurements. Prepared and enjoyed with family. Thank you so much.
Reply
- revifood says
  February 03, 2022 at 5:44 am
  Thanks Viji for trying
  Reply
Charanjit says
February 28, 2019 at 5:23 am
Hi today I tried your recipe it was very yummy
Reply
- revifood says
  March 02, 2019 at 5:07 pm
  Thanks Chranjith 🙂
  Reply

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Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (2024)

FAQs

What is 65 in Gobi 65? ›

Other stories are downright bizarre: the chicken is marinated for 65 days; it is made from 65-day-old chickens; a chicken is cut into 65 pieces; a chef once added 65 chillies to the recipe to make it super spicy and so forth. In reality, the dish was introduced in 1965 by Buhari's hotel and hence the name.

Get More Info ›

What is the difference between Gobi Manchurian and Gobi 65? ›

Gobi Manchurian is an Indo-Chinese recipe that is a very famous food in India. The Manchurian is the gravy version. Gobi 65 is the dry version. The story goes that spiced chicken was served as the 65th menu item in a military canteen.

Read On ›

What does 65 mean in Indian food? ›

Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens. Still others claim that it means 65 pieces of chicken.

View Details ›

Who created Gobi 65? ›

Many people have a misconception that the name of Chicken 65 is because of the ingredients used in the dish. Its origin story suggests otherwise. Chicken 65 was actually invented by A.M. Buhari in the year 1965 in the state of Tamil Nadu.

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Why my gobi manchurian is not crispy? ›

Originally Answered: Why does gobi Manchurian not becoming crispy wen cooked in home ? You got to add corn flour.. it'll sure as hell be crispy! Firstly you need to coat it with cornflour properly and secondly you need to make sure you fry it in hot oil.

Is gobi manchurian good for diabetics? ›

Gobi Manchurian are fried foods that make them a medium Glycemic index food of the range 56-69. This GI value can still cause a spike in blood glucose levels. To manage this, check the portion size or limit the portions to 1-2 balls of Manchurian per plate.

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What ingredient for gobi manchurian? ›

Gobi Manchurian is a popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce, vinegar, chilli sauce, ginger & garlic. To make gobi manchurian, cauliflower is first coated in batter & then deep fried until crisp. Then these are tossed in sweet, sour and hot manchurian sauce.

Learn More Now ›

What does 65 mean in Paneer 65? ›

The origin of the name "Paneer 65" is associated with various stories. Some believe it was named so because it was the 65th dish on a menu, others claim that it originally contained 65 different spices, and some believe it originated in 1965.

Discover More Details ›

Why is it called veg 65? ›

the dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.

Keep Reading ›

What is 65 biryani? ›

Chicken 65 Biryani is a special kind of biryani where the cooked rice is layered with chicken 65 masala and other spices, and dum cooked with perfection. Chicken 65 Biryani is different from regular biryani. If you see the whole process it will look lengthy, but it is worth trying.

Learn More ›