Gobi 65 recipe with step by step pictures. 65 recipes are very popular in Andhra cuisine, like Chicken 65Mutton 65 etc. But vegetarians also adapted it to suit their taste buds in various forms and the most popular ones are Gobi 65, Paneer 65 and Aloo 65 etc.

Gobi 65

Gobi 65 is a delicious side dish to be served with any Indian bread variety and you can also serve it as a starter. It will taste delicious in either way. Here I have made the dry version of Gobi 65, but a little amount of tomato ketchup is added in it to balance out the flavors.

This recipe of Gobi 65 is what we get in the restaurants. Crispy, deep fried cauliflower florets coated with various spices makes a finger licking and lip smacking starter or side dish. It is perfect for the get-together or parties as it is very simple to prepare and tastes great. A perfect tea time snack for this rainy season.


So let’s start making Gobi 65 and here is the step by step recipe with pictures.

Ingredients for Gobi 65:

For Batter:

Rice Flour- 1/3 cup

All Purpose Flour- 1 cup

Gram Flour- 2 tablespoon

Turmeric Powder- 1/2 teaspoon

Red Chili Powder- 1/2 teaspoon

Coriander Powder- 1 teaspoon

Garam Masala Powder- 1 teaspoon

Salt- To taste

Lemon Juice- 1 teaspoon

Tomato Ketchup- 1.5 tablespoon

Water- 1/2 cup (or as required)

For Red Chili Paste:

Dried Red Chilies- 5-6

Garlic- 6-7 cloves

Ginger- 1.5 inch

Water- 2 tablespoons or as required to make a smooth paste

For Tempering:

Oil- 2 tablespoon

Asafoetida (Heeng)- 1/4 teaspoon

Fenugreek Seeds (Methi)- 1/2 teaspoon

Mustard Seeds (Sarson)- 1 teaspoon

Onion- 1 medium, finely chopped

Garlic- 3-4 cloves, finely chopped or paste

Ginger- 1/2 inch, finely chopped or paste

Curry Leaves- 8-10

Red Chili Powder- 1 teaspoon

Chaat Masala- 1 teaspoon

Dried Red Chilies- 2

Salt- To taste

Other Ingredients for Gobi 65:

Cauliflower (Gobhi)- 2.5 cups tightly packed, cut into bite size florets

Oil- For deep frying

Hot Water- For soaking cauliflower florets

Salt- 1/2 teaspoon (added in hot water)

Method for making Gobi 65:

1. Cut cauliflower into bite size florets, wash them properly and soak them in hot saline water for about 20 minutes. Water should completely cover the cauliflower.


2. Meanwhile, soak dried red chilies in hot water for 10 minutes and keep them aside.


3. Take red chilies out of the water and using an electric mixer grind it into a smooth paste along with ginger, garlic and 2 tablespoons (or as required) water.


4. Strain cauliflower florets using a big strainer and discard the water.


5. In a big mixing bowl take the all purpose flour, rice flour, gram flour and all the spices required for making the batter.


6. Mix well and add red chili paste and tomato ketchup in it.


7. Add water as required to make a smooth batter of pouring consistency. The batter should neither be too thick and nor be too flowing.


8. Add drained cauliflower florets in it and mix them well so that batter should completely coat the cauliflower florets.


9. Heat oil in a pan and when it is smoking hot deep fry the cauliflower florets in it.


10. Take them out on a kitchen paper. Now take two tablespoon of oil in a pan and add fenugreek seeds, mustard seed, asafoetida and dried red chilies in it.


11. When they start to crackle add curry leaves to it.


12. Add finely chopped ginger, garlic, onion and green chilies in it. Saute over medium flame till onions become translucent and raw aroma of ginger and garlic goes away.


13. Add salt and red chili powder in it.


14. Cook the masala for 30 seconds over medium flame.


15. Add the fried cauliflower florets.


16. Toss it well and saute over medium flame for a minute. Check the seasonings and add more if required.


17. Sprinkle chat masala and mix well.


18. Gobi 65 is ready to serve. You can relish it with tandoori roti, plain roti, paratha or rice. It will taste best in either way.

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Gobi 65

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