This Cauliflower 65 recipe is everything you want in a crunchy, spicy, and flavorful starter. Easy to make, customizable, and crowd-pleasing — it’s perfect for your next get-together or as an indulgent treat with chai.
Skip the takeout and make this street-style favorite right in your kitchen!
Cauliflower 65 Recipe
What is Cauliflower 65?Cauliflower 65, also known as Gobi 65, is a spicy South Indian starter made by marinating cauliflower florets in flavorful spices and deep-frying them until golden and crispy. It's a vegetarian take on the classic Chicken 65 and is extremely popular in Indian restaurants and street food stalls.The fiery red coating, crunch, and bold spices make it irresistible — whether served as a snack, appetizer, or party starter.Learn how to make crispy and spicy Cauliflower 65 at home with this easy street-style recipe. Perfect as a starter, tea-time snack, or party appetizer!
Servings: 4
Cost: 100
Ingredients
For the Marinade:
- 2 cups cauliflower florets medium-sized
- 2 tbsp corn flour
- 2 tbsp rice flour
- 2 tbsp all-purpose flour maida
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala or chaat masala
- 1 tsp lemon juice
- A pinch of food color optional, for restaurant-style red look
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions
Step 1: Prepare the Cauliflower
- Cut cauliflower into medium-sized florets.
- Boil water with a pinch of salt and blanch the florets for 2–3 minutes.
- Drain and pat dry.
Step 2: Marinate the Florets
- In a large bowl, mix all flours, spices, ginger-garlic paste, and lemon juice.
- Add a little water to make a thick, sticky batter.
- Add the cauliflower florets and coat well.
- Let it rest for 10–15 minutes.
Step 3: Deep Fry Until Crispy
- Heat oil in a deep frying pan on medium heat.
- Fry the marinated florets in batches until golden and crispy.
- Remove and place on a paper towel to absorb excess oil.
Step 4: Optional Tempering (Restaurant Style)
- Heat 1 tsp oil in a small pan.
- Add curry leaves, chopped green chilies, and garlic.
- Toss the fried cauliflower in this tempering for added flavor.
Serving Suggestions
- Serve hot with green chutney, garlic mayo, or tomato ketchup.
- Perfect as an evening tea-time snack.
- Add it to wraps, rolls, or serve as an appetizer for parties.
Tips & Variations
- For a healthier version, air-fry or bake the cauliflower at 180°C (350°F) for 20 minutes.
- Skip food color and use Kashmiri red chili powder for a natural red hue.
- For extra crispiness, increase rice flour slightly.
- Add a tempering of onions, curry leaves, and green chilies for restaurant-style finishing.
Gobi 65 vs Gobi Manchurian
- While both are made with cauliflower, Gobi 65 is spicier, drier, and South Indian in origin. In contrast, Gobi Manchurian is Indo-Chinese with a saucy finish.
- Why You'll Love This Gobi 65 Recipe
- Restaurant-style crispy textureBold South Indian flavorsEasy and quick to make at homeVegan and kid-friendlyPerfect for parties and evening snacks
Final Thoughts
- This Cauliflower 65 recipe is everything you want in a crunchy, spicy, and flavorful starter. Easy to make, customizable, and crowd-pleasing — it’s perfect for your next get-together or as an indulgent treat with chai.
- Skip the takeout and make this street-style favorite right in your kitchen!