Thursday, August 31, 2017

Cauliflower 65 | Gobi 65 | Evening Snacks

Cauliflower 65, a Indian deep fried snack made from the cauliflower and mix of spices.
It's one of the popular vegetarian starter recipes in the restaurants across the country. 
I have been making this cauliflower 65 for years now as a side dish for biryani or as a snack for an evening tea. It's one of our family favorites ! 

Actually, it's one of the recipes that I had tried many times before I actually got the knack of it. No, it's not a difficult recipe but to get that crispy cauliflower without too much drunken oil, there are few steps to be taken care of which I will explain below. 

Why is it called cauliflower 65 ?

Cauliflower 65 is a vegetarian version of Chicken 65, a famous Indian chicken fry. The spices used in both the recipes are so similar and hence it's named as cauliflower 65. To know the reason behind the "65", check out my chicken 65 post :-)

Tips for crispy cauliflower 65 

  • Make sure to pat dry(spread it on a paper towel to absorb extra water) the cauliflower well before adding it into the marination.
  • Corn flour is the key to get that crispy texture.
  • Add corn flour just before frying the cauliflower.
  • Here in the ingredient list, i have mentioned 3 to 4 tbsp of corn flour, start with 3 tbsp of corn flour and test fry a single piece of cauliflower, if it's still soggy, then add the extra 1 tbsp, give a good mix and try again, but don't add more than the mentioned quantity, it won't taste good and also it has thick flour coating on the cauliflower which we don't want for tasty cauliflower 


Related: How to make Cauliflower Masala Dosa

Serving Suggestion 

I would highly recommend serving the cauliflower 65 immediately. The cauliflower loses its crispiness after a while however it still tastes good. For best taste and crispy texture, fry the cauliflower right before serving. 

You can marinate the cauliflower ahead of time and keep it in the refrigerator for a day or two. Bring into room temperature before frying and follow the rest of the instructions in the recipe.

Food Color 

Food color is totally optional. In order to recreate the restaurant style cauliflower 65, I have added it in the recipe. But most of the time, I don't prefer to add it when I'm making it for  our daily meal. 
If you're making this for a party or try to impress your guest, add a pinch of food color :-)

Now, let's check on how to make the restaurant style cauliflower 65.

Cauliflower 65

Preparation Time : 20 mins | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
cauliflower 65,gobi 65,snacks,deep fried, evening snacks Cauliflower 65/Gobi 65, a deep fried snack/side dish made from cauliflower.
Cauliflower florets - 1&1/2 cups
Curd - 1/4 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Ginger garlic powder - 1 tsp
Red food color - 1 pinch
Salt - to taste
Lemon juice - 1 tsp
Corn flour - 3 to 4 tbsp
Curry leaves - few
Oil - for deep frying

Cut the cauliflower into florets, wash,pat dry and keep it ready. In a vessel, add curd,spices(turmeric ,chili,garam masala powder), food color, ginger garlic paste & salt . Squeeze the lemon juice.Mix it well and then add the cauliflower and mix well in the marination.Keep covered and set aside for 15 mins, then add the corn flour and mix well with the cauliflower.Heat the oil in sauce pan for deep frying, add few pieces at a time and fry till it becomes crispy and golden brown. Remove from the oil and place it on tissue paper. Do the same for the remaining cauliflower.Finally add few curry leaves on oil and fry till it crispy and take it out and add into the fried cauliflower.Tada, Delicious Cauliflower 65 is ready. For more tasty snacks, check out my collections.

Related : Low Calories Cauliflower manchurian / Pan fried Gobi Manchurian 

Related: How to make Cauliflower Peas Curry 

  • I have used fresh curd here, if your curd has more sourness, then reduce the amount of lemon juice.
  •  Here i have used 3 tbsp of corn flour, depends on curd consistency, you may need more or less of corn flour.
  • If you're worried about worms in cauliflower, then put it in hot water for few mins, then drain and place it on tissue paper to absorb the moisture and then use it.
  • Cook in medium flame will make sure that cauliflower is well cooked.
  • Fried curry leaves gives great taste to cauliflower.
  • Use thick curd for better taste.
  • Taste best when it's hot. 


  1. Have never bought corn flour, you don’t mean corn starch used in Chinese cooking?

    1. corn flour / corn starch both can be used here in this recipe.