Cauliflower 65 (Gobi 65)

By Sindhu Sriram  |  22nd Feb 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Cauliflower 65 (Gobi 65) by Sindhu Sriram at BetterButter
Cauliflower 65 (Gobi 65)by Sindhu Sriram
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About Cauliflower 65 (Gobi 65) Recipe

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

Cauliflower 65 (Gobi 65), a succulent delicacy which is famous all over the world. Cauliflower 65 (Gobi 65) is one dish which makes its accompaniments tastier. With the overflow of flavours, Cauliflower 65 (Gobi 65) has always been everyone's favourite. This recipe by Sindhu Sriram is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Cauliflower 65 (Gobi 65), just the perfect situation when you realise that you need to know how to make the perfect Cauliflower 65 (Gobi 65). So, at that time you can try out this delicious recipe by Sindhu Sriram. The recipe of Cauliflower 65 (Gobi 65)is very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Cauliflower 65 (Gobi 65) is 10 minute. This recipe of Cauliflower 65 (Gobi 65) is perfect to serve 3. Cauliflower 65 (Gobi 65) is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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) (2)

Gowri Rajasekaran2 years ago


Jay sri2 years ago


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