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Gobi 65 | Cauliflower 65 Recipe

by Jayashri
gobi 65 featured

Gobi 65 | Cauliflower 65 recipe in Tamil | Step by step procedure to prepare Crispy Cauliflower 65 Recipe

Gobi 65 is a crispy snack, popular for it’s most crunchy, tasty & delectable evening snack.

Also known as Cauliflower 65, it is everyone’s favorite, esp kids. The crunchiness and texture makes it very popular.

I prefer serving it as a starter. It also tastes amazing when eaten with fried rice, pulao, jeera rice, curd rice, sambar rice etc.

gobi 65 featured

How to cut gobi/cauliflower perfectly?

  • Firstly, remove all the leaves and the thick stem at the bottom of cauliflower.
  • Make sure there are no worms, if so remove it and cut off a small portion at that spot.
  • Cut into small bite-able pieces or chunks as shown in the image.
  • Don’t cut it too small, as they will shrink in size when we blanch (par boil) and fry later.
  • If you find any black or brown color patches on the florets, make sure to remove them.
  • Remove(discard) the stem and the leaves.
  • Use only the stem attached to the florets
gobi 65 cauliflower florets

What is blanching?

Blanching is a procedure or step, where the vegetables are partially cooked in boiling water. It is later put into iced water or cold running water to stop the cooking process.

Blanching helps in retaining the color and reduce the quality loss over time.

How to blanch Gobi/Cauliflower florets?

gobi 65 blanch cauliflower
  • Boil some water in a pot.
  • Add the cauliflower florets into it.
  • To this, add little salt and turmeric powder.
  • Adding salt and turmeric, helps in killing the germs and removes the dirt off.
  • Leave it in the hot water for about 2-3 minutes. Turn off the flame.
  • Drain the water & run it under cold water to stop the cooking process.

How to make Gobi 65 / Cauliflower 65 recipe?

Gobi 65 is prepared with a slightly thick batter made of corn flour, maida, rice flour, red chilli powder, curry leaves, garam masala, salt to taste.

The cauliflower florets are blanched to remove the dirt & germs from cauliflower. I then coat it with the prepared batter & fry in oil until golden brown.

I use maida for binding, you may completely skip it. To avoid using red food color, we may use kashmiri red chilly powder which adds natural color to the dish. I prefer using corn flour to give it a crispy texture.

Gobi 65 (Cauliflower 65) tastes amazing when eaten piping hot. Make sure to serve it with some tomato ketchup or mint chutney. The crunchy texture of cauliflower makes this dish an irresistible snack.

Video Recipe: How to prepare Gobi 65

Tips & Tricks

  • Blanching is very important to reduce the frying time
  • Using turmeric and salt while blanching, helps kill germs and remove dirt
  • I prefer using corn flour for crispiness, instead of rice flour
  • When I have a doubt whether the cauliflower is cooked or not – I just cook until the bubbles reduce
  • Serve it hot with tomato ketchup or mint chutney!

Other Veg Recipes:
1. Paneer Butter Masala Restaurant Style
2. Aloo Matar Curry (Potato Peas Kurma)
3. Kulambu Podi (Homemade Indian Curry/Masala Powder)

For more such interesting video recipes, check out my Three Whistles Kitchen YouTube Channel.

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