Cauliflower 65 (Gobi 65) | How to make Cauliflower 65 (Gobi 65)

By Sindhu Sriram  |  22nd Feb 2016  |  
4.5 from 13 reviews Rate It!
  • Cauliflower 65 (Gobi 65), How to make Cauliflower 65 (Gobi 65)
Cauliflower 65 (Gobi 65)by Sindhu Sriram
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

1356

13





About Cauliflower 65 (Gobi 65)

Chennai's very own & favourite road side pakoda. Crunchy, spicy and tangy!!! bet no one can eat just one.

Cauliflower 65 (Gobi 65), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sindhu Sriram. Cauliflower 65 (Gobi 65) is a dish which demands no explanations, it's a whole world of flavour in itself. Cauliflower 65 (Gobi 65) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Cauliflower 65 (Gobi 65) by Sindhu Sriram is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Cauliflower 65 (Gobi 65).

Cauliflower 65 (Gobi 65)

Ingredients to make Cauliflower 65 (Gobi 65)

  • Cauliflower - 1 medium sized flowe
  • Thick Curd - 1/4 cup
  • Kashmiri Chilli Powder - 4 tsp
  • Fennel/ Saunf Powder - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Salt - to taste
  • Rice Flour - 3 tbsp
  • Garam Masala Powder - 1 tsp
  • Oil - for deep frying

How to make Cauliflower 65 (Gobi 65)

  1. Clean & wash the cauliflower and cut into medium sized florets.
  2. Blanch the florets for 2 minutes and drain them completely. Pat dry with a kitchen towel. Heat oil in a kadai.
  3. Mix together, curd, ginger garlic paste, salt, chilli powder & fennel powder. You should be doing just before you want to fry the florets. Mixing it ahead will not work out.
  4. Add all of the curd mixture to the florets. Mix evenly so that all the florets are coated evenly. Now sprinkle the rice flour over this mixture and make sure that all the florets are coated evenly.
  5. Deep fry until crisp.

My Tip:

The same can be followed for chicken also. Boneless cubed chicken pieces can be used.

Reviews for Cauliflower 65 (Gobi 65) (13)

sathya ma month ago

Good
Reply

Vijayalakshmi C2 months ago

Super
Reply

Enakshi Ghosh4 months ago

Awesome
Reply

Ritu Gaur Sharmaa year ago

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Khursheed Vajifdara year ago

Instead of rice flour what is d other alternative.
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Ankit Kumar Gupta
2 months ago
true

Devanshi a year ago

lovely!!
Reply

Aashima Dhawan2 years ago

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Khusum Thakur Khusum Thakur2 years ago

Thankyou for this recpe
Reply

Saba Rehman2 years ago

superb I love gobhi recipe n dis is really awesome will try tonite only
Reply

Punit Nagdev2 years ago

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Premila Nair2 years ago

Must add only hung curd, only then covering is thick and evenly spread.
Reply

Archana N Raj2 years ago

Must try sounds delicious
Reply

Shambhavi Gupta2 years ago

Wow very nice looks tastier than gobi manchurian :D
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