Jul 14 2026
Restaurants›Chai Pani Asheville›Gobi 65 Recipe

Gobi 65 Recipe

Inspired by Chai Pani Asheville
Time1h
Serves4

Make Gobi 65 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Batter

Coating & Frying

Toss & Sauce (Gobi 65 style)

Method

Marinade & Batter

  1. 1

    Prep the cauliflower

    Wash and drain the cauliflower. Break into medium-sized florets (about 20–24 pieces). Pat dry thoroughly with kitchen towels so the batter will cling and not become soggy.

  2. 2

    Make the marinade

    In a large bowl, whisk the yogurt until smooth. Add ginger-garlic paste, red chili powder, Kashmiri chili powder (if using), garam masala, cumin powder, black pepper, amchur (or lemon juice), and 1 tsp salt. Mix well.

  3. 3

    Prepare the batter

    To the yogurt-spice mixture, add gram flour, all-purpose flour, cornstarch, and rice flour (if using). Add remaining 1 tsp salt. Gradually whisk in about 60 ml water to make a thick, smooth batter that coats the back of a spoon. The batter should be thick enough to cling to florets but not overly stiff.

  4. 4

    Marinate florets

    Toss the cauliflower florets into the batter, ensuring each piece is well coated. Cover and marinate for at least 20–30 minutes (up to 1 hour) in the refrigerator to let flavors develop.

Coating & Frying

  1. 5

    Heat oil

    Pour vegetable oil into a deep heavy-bottomed pan or wok to a depth of about 2–3 inches (enough for deep frying). Heat the oil over medium-high heat until it reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise slowly.

  2. 6

    Fry in batches

    Remove marinated florets one by one, letting excess batter drip back into the bowl. Gently slide a few florets into the hot oil—do not overcrowd. Fry in batches for 4–6 minutes, turning occasionally, until golden brown and crisp. Adjust the heat to maintain oil temperature so they cook through without browning too fast.

  3. 7

    Drain

    Use a slotted spoon to transfer fried florets to a wire rack or paper towel-lined tray to drain excess oil. Keep warm and repeat with remaining florets.

Toss & Sauce (Gobi 65 style)

  1. 8

    Prepare sauce base

    Heat 2 tablespoons of oil in a wide skillet or wok over medium heat. Add the chopped garlic and sliced green chilies; sauté for 30–45 seconds until fragrant but not browned.

  2. 9

    Build the sauce

    Add red chili sauce, tomato ketchup, soy sauce, vinegar, sugar, and 1/2 teaspoon salt. Stir and cook for 1–2 minutes until the sauce comes together and slightly thickens. Taste and adjust balance of sweet, sour, and spicy as needed.

  3. 10

    Add curry leaves and chaat masala

    Toss in the fresh curry leaves and sprinkle chaat masala. Stir for 20–30 seconds so the curry leaves release aroma and the chaat masala integrates into the sauce.

  4. 11

    Coat the cauliflower

    Add the fried cauliflower florets to the sauce. Using tongs or a wide spatula, toss gently but quickly for about 1 minute so the florets are evenly coated and retain crispness. Do not over-stir or the batter may soften.

  5. 12

    Garnish and serve

    Turn off the heat. Scatter sliced spring onion greens or chopped cilantro over the gobi. Transfer to a serving platter and serve immediately with lemon wedges on the side for squeezing.

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