Gobi 65 (Cauliflower 65) Fry

Servings: 2
Cuisine: Indian
Course: Appetizer
Time: 45 minutes
Rate the Recipe:
Crispy, crunchy, and absolutely lip-smacking, Gobi 65 is a popular starter from southern India. Ready in minutes, try out this quick and easy-to-cook recipe of an all-time favorite appetizer.


  • 2 cups cauliflower florets
  • 3 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 1 tbsp rice flour
  • 2 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chilli powder
  • 3 sprigs curry leaves
  • Salt to taste
  • Oil for deep frying


  • 3 green chillies
  • 2 sprigs curry leaves


  • To begin, blanch the cauliflower. Take the cauliflower florets in a large bowl. Pour about 3 cups of boiling hot water over the florets until they are well covered.
  • Add a tsp of salt and keep aside for 8-10 minutes. Once the florets are blanched, drain them and keep aside.
  • In another bowl, add in the all-purpose flour, cornflour, rice flour, and ginger garlic paste.
  • Add in the garam masala, Kashmiri red chilli powder, salt, and finely chopped curry leaves.
  • Now add in the florets and mix. Add in enough water and mix until the batter coats the florets. Check the salt and add more if required.
  • Heat oil for deep frying. Fry the cauliflower in batches until they are golden and crisp.
  • The Cauliflower or Gobhi 65 is ready to serve. Garnish with de-seeded, slit and fried green chillies and fried curry leaves.


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Gobi 65 (Cauliflower 65) Fry