GOBHI 65 | How to make GOBHI 65

By Shobha Keshwani  |  14th Aug 2018  |  
5 from 2 reviews Rate It!
  • Photo of GOBHI 65 by Shobha Keshwani at BetterButter
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About GOBHI 65 Recipe

This is inspired from an Andhra spicy non veg snack, Chicken 65. Vegetarians can replace the chicken with cauliflower and relish it too. This is a nice and crispy snack and has to be served immediately after making. You can half fry the florets with the batter and do the finishing touches just before serving.


Ingredients to make GOBHI 65

  • cauliflower ... 1 small
  • ginger paste ... 1 tsp
  • garlic paste .. 1 tbsp
  • maida ............ 3 tbsps
  • Rice flour ... 2 tbsps
  • Corn flour ...... 2 tbsps
  • red chilli powder .. 1 tsp (add more if you like)
  • Garam masala powder .. 1 tsp
  • Kesari colour ... 1 pinch
  • curry leaves .. 2 sprigs
  • green chillies .. 3-4 slit
  • yogurt....... 2 tbsps
  • salt ......... to taste
  • oil ......... to fry

How to make GOBHI 65

  1. Cut the cauliflower into big florets. Boil it for half a minute with little salt.
  2. Drain the water. Sprinkle some spice powders and set aside.
  3. Mix the flours together adding salt, ginger garlic paste, red chilli powder, garam masala and a pinch of saffron colour.
  4. Make a thick batter adding water.
  5. Tip in the cauliflower pieces into the batter. Alternatively you can also dip each piece separately before frying.
  6. Heat oil in a pan and fry the cauliflower pieces coated with the batter. Fry them to a very crispy texture on medium flame.
  7. Remove on a paper towel and set aside.
  8. Just before serving heat a little oil in a pan. Add curry leaves and slit green chillies.
  9. Add a little turmeric powder and dhaniya jeera powder.
  10. Saute and add the yogurt. Stir quickly to avoid curdling.
  11. Now tip in the fried cauliflower pieces and saute for a minute.
  12. Add some coriander leaves. Serve it as a snack or a side dish with dal chawal.

Reviews for GOBHI 65 (2)

Vanita Dewana year ago

Wow recipe !

Sunaina Saxenaa year ago

Would love to try this.
Shobha Keshwani
a year ago