Gobi 65 Recipe

Prep the cauliflower

Wash and drain 1 medium cauliflower. Break into medium-sized florets (about 16–20 pieces). Pat dry with a clean towel — excess moisture prevents batter from sticking.

Mix the marinade

In a large bowl combine 3 tbs thick yogurt, 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tbs ginger-garlic paste, 1.5 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp freshly ground black pepper, 1 tsp curry powder, 1 tsp crushed kasuri methi, 1 tsp salt, and 1 tbs lemon juice. Add 1–2 tbs water to reach a thick coating consistency (should be like a thick batter that clings). If using, add 1 tbs rice flour for extra crispness.

Marinate the florets

Add the cauliflower florets to the marinade and toss thoroughly so each floret is evenly coated. Cover and refrigerate for 20–30 minutes (up to 1 hour). If short on time, 15 minutes still works.

Heat the oil

Pour about 3–4 cups vegetable oil into a deep heavy-bottomed pan or wok, enough for deep frying. Heat over medium-high heat until the oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.

Fry in batches

Gently separate marinated florets (remove excess batter drips) and, in small batches to avoid crowding, carefully slip them into the hot oil. Fry for 5–7 minutes per batch until golden brown and crisp, turning occasionally for even color. Maintain oil temperature; reduce heat if browning too quickly. Use a slotted spoon to transfer fried florets to a wire rack or paper towels to drain. Repeat until all florets are fried.

Double-fry for extra crispiness (optional)

For an extra-crisp finish, after the first fry and resting 2–3 minutes, return the florets to hot oil for 1–2 minutes until very crisp. Drain again.

Prepare tempering

Heat 1 tablespoon oil in a wide skillet over medium heat. When hot, add 1/2 tsp mustard seeds and let them pop. Add 10 curry leaves, 2 slit green chilies, and 4 thinly sliced garlic cloves (if using). Sauté for 30–45 seconds until fragrant and garlic starts to color lightly — be careful not to burn.

Toss the fried florets

Add the drained fried cauliflower to the skillet. Sprinkle 1/2 tsp red chili powder and 1/2 tsp chaat masala (if using). Toss quickly on medium-high heat for 1–2 minutes so the spice and tempered flavors coat the florets but they remain crisp. Taste and adjust salt if needed.

Garnish and serve

Turn off the heat. Sprinkle 2 tbs chopped fresh cilantro and squeeze the juice of lemon wedges over the florets or serve wedges on the side. Transfer to a serving platter and serve hot as an appetizer or side with extra lemon wedges.