Crispy Fried Cauliflower Recipe: Gobi 65

Crispy fried cauliflower florets, also known as Gobi 65, are coated in a spiced batter and fried to a golden crisp. Each floret puffs up with a vibrant yellow hue from turmeric, with curry leaves in the batter adding fragrance and visual appeal (POTATO CURRY VEGETARIAN).

This batter-fried cauliflower is a vegetarian take on the famous Chicken 65, offering a crunchy, aromatic snack or appetizer.

 

To make this Gobi 65 recipe, start with the batter. The consistency is key. Too thick, and it overpowers the cauliflower; too thin, and the florets won’t hold together. The right balance seals in each floret for a crispy exterior and a tender bite inside.

Gobi 65 is versatile: serve it as a tea-time snack, appetizer, finger food for parties, or as a side for Indian rice meals (INDIAN PEPPER SOUP RASAM). This recipe is simple and suitable for any occasion.

Ingredients for Crispy Fried Cauliflower

¼ cauliflower  - cut into florets, simmer to soften and pat dry 

For the Crispy Batter
2 tbsp corn flour
2 tbsp yogurt
A pinch of baking soda
1 tsp turmeric powder
1 tsp cumin seeds
½ tsp ginger paste
½ tsp garlic paste
3 sprigs curry leaves – sliced thinly
Salt to taste
Oil for frying

How to Make Crispy Fried Cauliflower
Mix all batter ingredients (except oil. 
Pour water bit by bit, while incorporating, for a batter. 
Dip cauliflower inside, fry and remove from oil.