Gobi 65/ Cauliflower 65/ Dry Gobi 65 Restaurant style

Gobi 65 is one of my family all time favorite. Fried cauliflower is quite a tasty dish and it goes as a perfect appetizer or starter. Gobi 65 will make in two style like dry and toss with bell pepper with yogurt. Blanched cauliflower florests nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. This is one type of restaurant style. So liked to share this recipe here.

Serves : 3-4

Prep Time : 10 mins      Cooking Time : 30 mins


Cauliflower – 1 medium size cut into bite size florets

Turmeric powder : 1 tsp

Red chilly powder : 1 tsp

Garam Masala : 2 tbsp

Kesar color : 1tsp

Ginger Garlic Paste : 2 tbsp

Curry leaves: 1 tbsp Chopped finely

Coriander Leaves : 1 tbsp chopped finely

Pepper Powder : 1 tsp

Salt to taste

For Batter:

Maida/All purpose flour : 1/2 cup

Rice Flour : 1/4 cup

Corn flour : 1/4 cup

Water as required

Salt to taste


  1. Boil water with salt and turmeric. Add in chopped gobi, leave it for 5 mins. Then drain of water, set aside.20170125_185539
  2. Take a wide bowl add all other ingredients with gobi, mix it to coat well with cauliflower. Rest it for 20 mins.

    3. Now take all purpose, rice, corn flours in bowl, add water mix it like a thick batter, pour this batter on to the cauliflower.

4. Mix cauliflower and batter to coat well. Heat oil, and deep fry them.

5. Strain fried gobi in kitchen towel. Fry all gobi, set aside and again deep fry in hot oil.

Green chilly and curry leaves also deep fried along with cauliflower, then serve this hot.


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