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Crispy Gobi 65 Recipe | Crispy Gobi 65 Dry | How to make Crispy Gobi 65


Hey guys, here is a quick and easy starter for the unannounced guests or for your kids as evening snack. Please try and don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy & delicious recipes.

Gobi 65 is a tasty and visually enticing snack which is very popular in South Indian restaurants. This is originated from Chicken 65.

Cauliflower cut into florets and coated in a blend of corn flour, all purpose flour, rice flour and semolina for the crispy effect and of course the ginger, garlic and other spices without which Indian snacks are not complete. I have deep fried them until crispy and I have also fried the green chillies and curry leaves for that extra punch.

You can serve the kids as evening snack with tomato ketch-up. No chillies for kids please.


Prep time: 7 mins. Cook time: 10 mins. Total Time: 17 mins.

Author: Curry for the Soul

Recipe Type: Snacks

Cuisine: South Indian

Serves: 6


  • 500 g cauliflower cut into florets

  • 4 tbsp corn flour

  • 3 tbsp all purpose flour

  • 1 tbsp rice flour

  • 1 tbsp semolina

  • 2 tbsp lime juice

  • 3 tbsp paprika

  • 1 tsp tandoori masala powder

  • 2 tbsp ginger & garlic paste

  • 10-12 finely chopped curry leaves

  • 3 tbsp finely chopped coriander leaves

  • 1/2 tsp turmeric powder

  • 1 tbsp salt

  • 3-4 green chillies, slit

  • 10-12 curry leaves

  • Oil for frying


  1. Cut the cauliflower florets and slit the stems so that they turn crispy while frying

  2. In a bowl add cauliflower florets and add 1/2 tsp turmeric powder, 1 tsp salt and add hot water to cover them

  3. Cover and keep aside for 5 minutes

  4. Drain the water and keep the cauliflower florets in a colander to drain any excess water

  5. In a large bowl add cornflour, all purpose flour, rice flour, semolina, ginger-garlic paste, tandoori masala powder, turmeric powder, chopped curry leaves, paprika, coriander leaves, salt, lemon juice and little water to make a thick batter.

  6. Add the cauliflower florets to this batter and mix well to coat the batter thoroughly.

  7. Heat oil in a deep pan and over medium heat fry the cauliflower florets until they turn crisp and golden in colour. (If they are not crisp, you can fry them again in hot oil).

  8. Transfer them to a plate lined with kitchen tissue

  9. Now fry the slit green chillies and curry leaves until crisp

  10. Transfer them to the same plate lined with tissue

  11. Serve Cauliflower 65 with tomato ketch-up or any chutney of your choice

You can eat them by itself

Enjoy & Share


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