Cauliflower 65 recipe- Gobi 65 Recipe -Crispy Cauliflower fry

         Gobi 65 is a popular dish that every one loved to have as starters, for lunch or as evening snacks. I used to prepare this as a side dish for vegetable pulao or some of variety rice. It is perfect for parties/ pot luck as it is very simple to prepare and tastes great.

  • Prep time – 10 mins
  • Marination – 30 mins
  • Cook time -20 mins
  • Serves – 2


Ingredients needed: 

  • Cauliflower /Gobi -1 medium size
  • Corn flour – 4 tsp
  • Maida/All-purpose flour – 3 tsp
  • Rice flour – 2 tsp
  • Sooji Rava – 1 tsp (Optional)
  • Lemon juice – 1 tsp
  • Garam masala powder – 1 tsp
  • Chili powder – 2 tsp
  • Ginger Garlic paste – 1 tsp
  • Oil
  • Salt to taste
  • Water
  • Curry leaves – To Garnish
  • Green chilies – To Garnish



  • Wash cauliflower florets well and put them in hot water with a pinch of turmeric powder for 3-4 minutes. Do not leave it in water for more than 5 minutes.
  • Drain the water completely, leave it to cool completely.
  • In a bowl, mix Corn flour, maida/all-purpose flour, rice flour, chili powder, ginger garlic paste, garam masala, salt needed, lemon juice and cauliflower together. Mix well, taste and adjust seasonings.
  • Leave it to marinate for 20-30 minutes.
  • Heat oil in a kadai. Once the oil is hot enough, Keep the heat on medium. Add few cauliflower florets (depending upon the size of your kadai and quantity of oil) into the hot oil.
  • Do not touch or disturb for the first 2-5 seconds. Then flip gently and fry the cauliflower florets till golden brown and crisp.

Once the florets are golden brown and crisp, remove and drain on a paper napkin.

Fry Curry leaves and green chili in the same oil and add it to the crispy cauliflower while serving


  • Increase rice flour for more crispiness
  • Adjust red chili as you need; Kashmiri red chili gives nice color; so that we don’t need to add any food color
  • Use thick curd, otherwise batter will be very watery; Make sure the mixture is not too watery.
  • Adding 1/2 a tsp of rava/sooji makes even more crispy
  • Finely chopped curry leaves and coriander leaves can be added to the batter


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