Meal Prep · South Indian
Gobi 65
A crispy, spicy, and utterly addictive South Indian cauliflower appetizer that’s perfect for any occasion!
Ingredients
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Step-by-step- Blanch the cauliflower florets: Bring a pot of water to a boil, add a pinch of salt. Add cauliflower florets and blanch for 2-3 minutes until slightly tender but still firm. Drain immediately and pat dry thoroughly with a kitchen towel.
- Prepare the batter: In a large bowl, combine all-purpose flour, cornstarch, rice flour (if using), ginger-garlic paste, red chili powder, turmeric powder, garam masala, food color (if using), and salt. Gradually add water, whisking constantly, until you get a thick, smooth, and lump-free batter that coats the back of a spoon.
- Coat the cauliflower: Add the blanched and dried cauliflower florets to the batter. Toss gently to ensure each floret is evenly coated. Let it rest for 10-15 minutes.
- Deep fry the cauliflower: Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot (a small drop of batter should sizzle immediately), carefully drop the coated cauliflower florets in batches. Do not overcrowd the pan.
- Fry until golden and crispy: Fry the florets for 5-7 minutes per batch, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.
- Prepare the tempering (tadka): In a separate pan, heat 1 tbsp oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and slit green chilies. Sauté for a few seconds.
- Add aromatics and spices: Add chopped onion (if using) and sauté until translucent. Stir in ginger-garlic paste and cook for another minute until the raw smell disappears. Add red chili powder, turmeric powder, and garam masala. Mix well.
- Finish the sauce: Reduce the heat to low. Add the whisked yogurt and mix quickly to prevent curdling. Cook for 1-2 minutes until the oil separates slightly. Stir in lemon juice.
- Combine and serve: Add the fried Gobi florets to the tempering sauce. Toss gently to coat them evenly. Garnish with fresh coriander leaves and serve hot as an appetizer.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 25 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover Gobi 65 in an airtight container in the refrigerator. The crispiness will reduce over time.
Freezer Not recommended
Freezing Gobi 65 is not recommended as the texture of the cauliflower and crispiness will be significantly compromised upon thawing and reheating.
Reheat Oven/Air Fryer
For best results, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and slightly re-crisped. Microwaving will make it soggy.
Chef’s Corner
- Ensure cauliflower is thoroughly dry after blanching; excess moisture will make the batter runny and prevent crispiness.
- For an extra vibrant color, use a tiny pinch of red or orange food coloring in the batter. This is common in authentic Gobi 65 recipes.
- Do not overcrowd the oil while frying; fry in small batches to maintain oil temperature and ensure even cooking and crispiness.
- Adjust the spice levels (red chili powder, green chilies) to your preference. A little extra heat makes it more authentic.
- If you prefer a ‘dry’ Gobi 65 without the tempering sauce, simply serve the fried florets with a sprinkle of chaat masala and lemon wedges.
