Gobi "65" Recipe

Prepare cauliflower

Wash and cut a medium cauliflower into bite-sized florets (about 4 cups). Pat dry thoroughly with paper towels — excess moisture will make batter soggy.

In a large mixing bowl combine 1 tablespoon grated ginger, 1 tablespoon minced garlic, 2 tablespoons lemon juice, 1 tsp red chili powder, 1 tsp kashmiri chili powder (optional for color), 1 tsp ground coriander, 1/2 tsp garam masala, 1 tsp crushed kasuri methi, 1 teaspoon salt, 1/4 tsp freshly ground black pepper, and 2 tablespoons chopped fresh cilantro. Mix into a smooth paste.

Add the dried cauliflower florets to the marinade bowl and toss well to coat each piece. Cover and refrigerate for 20–30 minutes (or up to 1 hour). The marinade flavors will penetrate better if rested.

Make dry coating mix

In a separate bowl whisk together 1 cup cornflour (cornstarch), 1/4 cup all-purpose flour, 2 tablespoons rice flour (if using), and 1/2 teaspoon baking powder. This dry mix will help the marinade stick and create the crisp exterior.

After marination, sprinkle the dry coating mix over the marinated florets in batches, tossing so each floret is dusted evenly. The marinade should make the coating cling; you want an even dry dusting, not a thick paste.

Make light batter (optional for thicker crust)

If you prefer a slightly thicker, crispier crust (as some GOBI 65 recipes use a thin batter), combine 1/2 cup cold water with 2–3 tablespoons of the dry mixture to form a loose, thick batter (consistency like heavy cream). Do not over-thin. You can dip the dusted florets quickly into this batter before frying for extra adhesion.

Heat oil in a deep, heavy-bottomed pan or wok to 180°C (350°F). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily to the surface.

Fry the florets in small batches to avoid crowding. Gently lower pieces into hot oil and fry, turning occasionally, until golden brown and crisp — about 4–6 minutes per batch depending on floret size. Maintain oil temperature between 170–180°C; if it drops, the cauliflower will absorb oil and become greasy.

Use a slotted spoon to remove fried florets and drain on a wire rack or paper towels. Keep batches warm in a low oven (100–120°C) if needed while you finish frying the rest.

Once all florets are fried and drained, transfer to a serving bowl. Sprinkle 1/2 teaspoon chaat masala and 1 tablespoon chopped cilantro over the hot pieces for extra flavor. Serve immediately with lemon wedges.

Serve as an appetizer with mint-coriander chutney or tamarind-date chutney, or as part of a buffet. Best enjoyed hot and crisp.