Cauliflower 65 or Gobi 65 or Cauliflower chilli
                            Easy and quick Indian Appetizer |Evening snack

Still remember the days that my bro buy this cauliflower chilli from shop once
 I am back from Hostel during my college days, even during the time I was working. Me, my mom and my bro’s sit together and eat this crispy spicy cauliflower 65 with onion and lemon juice.

It must be favorite for everyone I think. Even people who don’t like cauliflower will love this. I am sure. This cauliflower 65 is best appetizer or starter or even evening snack  which is very quick and easy to make and it is best replacement for vegetarians during some party time.
Here is the recipe to make it at home. I don’t say it taste exactly like the one you get in restaurant. But it taste more than that. Yeah !!!

Recent days I hate to taste this gobi 65 in restuarnts  because during my last visit to India I ordered this in Anadha bhavan . It was looking perfect with nice coating and crispy texture and when I tasted, it was nothing.  Because they didn’t add salt at all. Weird right ! How ever you make the recipe if you miss salt, it is worthless.
I returned it to servant and he brought it back by adding some black salt on its top. Irritating ! Recent days the service in anadha bhavan is really bad. Anyways no more bla’s. lets see how to make it at home and stop ordering in restaurants J


Cauliflower – 250 grams [ blanched]
For Marinating  
Corn flour – 3 tbsb
Rice flour – 2 tbsp
Salt to taste
Red chilli powder - 3/4 tbsp
Coriander powder -  ½ tbp
Pepper powder – ½ tsp
Ginger garlic and green chilli paste – 1 tbsp
Water – 30-35 ml

Oil -  for deep frying.
Thinly sliced onions and lemon for serving.
Curry leaves – 2 sprig for garnishing.

Watch Video in English

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Watching video recipe is three times better than reading recipe.  so it is good idea to watch video for better understanding ! :-)

Cut cauliflower into small florets and blanch them.

For blanching

Bring sauce pan full of water into rolling boil, add 1 tsp salt. Wait till it dissolve completely  and then add cut cauliflowers. Switch off the flame and allow it to sit in hot water for 1 minute. Strain completely from water and it is ready to use .
In a bowl,  add all ingredients Listed under  ‘FOR MARINATING ‘ except oil.
Mix every thing together to make smooth batter with medium pouring consistency.
Add right amount of water , if batter is too runny, it will not coat cauliflower well and turn out to be soggy instead of crispy.

Add blanched cauliflower, mix well so that the batter would coat cauliflower well.

If you wish you may allow them to rest. But it is not necessary. You may deep fry them immediately.
Heat oil in kadai. The temperature should be high. Because if it is low in temperature, the cauliflower might absorb more oil . your cauliflower 65 may become soggy instead of crispy. High temperature is necessary to get perfect fluffy, and crispy coated cauliflower 65.

To check temperature, add small piece of cauliflower. If it float on top immediately while getting fried, it means , oil is ready to use.
Now  mix 1 tbsp rice flour and ½ tbsp corn flour together and sprinkle it over cauliflower that is marinated. Toss or mix it well .

Trust me it makes your  cauliflower 65 more fluffy  in outer layer and crispy as well. Ensure that you are doing this just before you start frying them in oil.

Now drop one by one into oil. Don’t over crowd your pan or kadai. Just add only 7-8 florets at one time. If you add too much, it will reduce the temperature of oil and you will not get them perfect 

Once you added, just wait for few seconds until it is half done. Don’t mix it immediately with spatula. Since the coating have moisture, it might stick to your spatula  and you will no longer get perfectly coated cauliflower 65.

After it is half done, mix it to ensure even cooking. Once the outer coating is crispy and reddish in its colour, Strain from oil .

You may fry some curry leaves for garnishing. Serve it hot with thinly sliced onion and lemon.

If you prepared and enjoyed don’t forget to leave your comment. Thanks for visiting.

Happy cooking,
Deeps Kitchen
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