Cauliflower 65 | Gobi 65 Tamil Style
Authentic South Indian Food Creator · Home Chef
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Cauliflower 65, lovingly known as Gobi 65, is a beloved South Indian deep-fried snack that has its roots firmly planted in Tamil Nadu's vibrant street food culture. Inspired by the iconic Chicken 65 from Chennai, this vegetarian version replaces meat with tender cauliflower florets coated in a boldly spiced batter. Crispy on the outside and soft within, this dish captures the essence of Tamil flavours with its generous use of red chilli, ginger, garlic, and curry leaves that make it unmistakably South Indian in every single bite.
Tamil families absolutely adore Gobi 65 as the perfect evening snack, especially enjoyed with a hot cup of filter coffee or tea during the rainy season. It is a favourite at birthday parties, family gatherings, and casual weekend evenings when everyone craves something crispy and spicy. Many Tamil mothers prepare this as an after-school treat for children who cannot resist its golden crunch. During festivals like Diwali and Pongal, Gobi 65 frequently appears alongside other fried snacks on the snack platter, making it a true celebration dish loved by both kids and elders alike.
What makes this recipe truly special is how simple and approachable it is for any home cook. The secret to a perfect Gobi 65 lies in blanching the cauliflower just right so it stays tender inside while the batter turns wonderfully crispy outside. Using rice flour along with all-purpose flour gives that signature crunch that everyone loves. Frying in hot oil at the right temperature ensures the coating does not absorb excess oil. Finishing with a toss of fried curry leaves and green chillies elevates the entire dish to restaurant-quality right in your own kitchen.
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Ingredients(20 items)
Instructions
💡 Tap a step to mark it doneSeparate the cauliflower into medium-sized florets. Bring a large pot of water to a boil, add 1/2 teaspoon of salt and a pinch of turmeric. Add the cauliflower florets and blanch them for exactly 2 to 3 minutes. You want them slightly tender but not fully cooked. Drain immediately and spread on a clean cloth or kitchen towel to remove all excess moisture. Pat them dry thoroughly as water in the florets will make the batter soggy.
In a large mixing bowl, combine all-purpose flour, rice flour, corn flour, red chilli powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, cumin powder, black pepper powder, ginger garlic paste, thick curd, lemon juice, food colour if using, and salt to taste. Mix all the dry and wet ingredients together first before adding any water.
Add the blanched and dried cauliflower florets into the spiced batter mixture. Mix gently with your hands so that each floret is evenly coated on all sides. If the batter feels too thick and is not coating well, add just one or two teaspoons of water at a time. The batter should be thick enough to coat the florets but not runny. Let the coated florets rest for 10 minutes so the flavours absorb.
Heat oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if the oil is ready, drop a tiny piece of batter into it. If it rises to the surface immediately and sizzles, the oil is at the right temperature. The oil should be hot enough but not smoking. Carefully slide in the battered cauliflower florets one by one in small batches. Do not overcrowd the pan as this will lower the oil temperature and make the florets oily.
Fry the cauliflower florets on medium heat for about 4 to 5 minutes, turning them gently with a slotted spoon so they cook evenly on all sides. Once they turn golden and crispy, increase the heat to high for the last 30 seconds to get an extra crispy coating. Remove the fried florets with a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil. Repeat the process with the remaining batches.
In the same hot oil, add the curry leaves and slit green chillies carefully as they will splutter. Fry for about 30 seconds until crispy and fragrant. Remove and keep aside. These fried curry leaves and green chillies are the signature garnish that gives Gobi 65 its authentic South Indian aroma and flavour. Do not skip this step as it transforms the dish completely.
Place all the fried cauliflower florets in a large bowl or serving plate. Scatter the fried curry leaves, fried green chillies, and sliced onion rings over the top. Squeeze a little fresh lemon juice all over if desired. Garnish with freshly chopped coriander leaves. Serve immediately while hot and crispy as the coating softens if left too long. Serve with mint chutney or tomato ketchup on the side for the perfect evening snack experience.
Tips and Tricks
- Always pat the blanched cauliflower completely dry before coating with batter. Any moisture left on the florets will cause the batter to slide off and make the Gobi 65 soggy instead of crispy.
- Adding rice flour and corn flour to the batter is the key to getting that restaurant-style crunch. Never skip these two flours and do not replace them entirely with only all-purpose flour as the texture will be very different.
- Fry the cauliflower in two stages for extra crispiness just like street-style Gobi 65. Fry once on medium heat until cooked through, remove and let rest for 2 minutes, then fry again on high heat for 1 minute until golden and super crispy.
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