Gobhi, or cauliflower, is one veggie that’s added to various meals. It has a mild flavour and versatility, which allow it to be a part of an array of delicacies. Their ability to easily absorb the rich flavours when mixed with other ingredients makes it a vulnerable food to be enjoyed as muffins, gnocchi, pizza, and even chocolate brownies. Cauliflowers can even be fried and tasty fritters. Who doesn’t like fried meals? Fried Gobhi can be interesting.

Also Read: How To Make Achaari Gobhi In Lucknow Style?

Gobi 65 is one such popular street food in South India, and is finger-licking delicious. This dish is inspired by the popular Chicken 65. These crispy cauliflower fries are surely loved by your kids who tantrum about eating gobhi. The cauliflower florets are covered with the magical masalas, and deep fried until crispy and golden. Besides, a rich flavour, the ground spices gives a vibrant colour to these cauliflower fries. Like a cherry on top, the aromatic curry leaves add on an authentic south Indian flavour. The dish is super addictive and one cannot stop but savour the most of it. The dish is heavily hearty, tempting and rich in flavours.

The dish can be made with a very few ingredients that are easily available and affordable. A little bit of rice flour is added to the treat for making it crunchy and crispy. It can be enjoyed as an appetiser with tea or coffee, or as a side dish with rice. It is absolutely delectable.

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The word cauliflower finds its meaning from two Latin terms - caulis (cabbage) and flos (flower). This vegetable is incredibly easy to add to your diet. Here’s the recipe for Gobi 65.


    1 large cauliflower (chopped into equal pieces)

    6-7 peeled garlic

    1 medium-sized peeled ginger

    5-6 sprig of curry leaves

    1 tbsp red chilli powder

    1 tbsp coriander powder

    1 tbsp soya sauce

    2 tbsps tomato sauce

    1 tbsp chilli sauce

    1 tbsp vinegar

    1 cup rice flour

    ½ cup corn flour

    Salt, as per taste


    Coconut oil


1.     In a mixer-grinder (silbatta or stone mortar pestle, preferred) grind the ginger and garlic separately  to form a fine ginger and garlic paste, respectively.

2.    Now, in a large pot over the medium flame, pour the water and add salt. 

3.    Add in the cauliflower pieces and boil them.

4.    Turn off the flame and drain the excess water with a strainer. 

5.    Keep aside the cauliflower and water separately. 

6.     In a large bowl, add in the ginger and garlic paste, salt. 

7.    Add red chilli powder and coriander powder. 

8.    Add the sauces - soya sauce, tomato sauce and chilli sauce, followed by the vinegar. Mix the ingredients properly.

9.    Then add rice flour and corn flour into the bowl.

10.    Add the water, little by little, as required to form a batter which is not too thick or too thin.

11.    Add the boiled cauliflower pieces into the batter and coat them well. 

12.    Keep aside.

13.    In a large skillet, heat the coconut oil and add the cauliflower mixture to the skillet, one by one. 

14.    Deep fry the cauliflower pieces in batches, until golden brown and crisp. 

15.    Add curry leaves to the oil and let them fry with the cauliflower fritters. Remove them from oil.   

16.    Keep the fried ingredients on a plate.

17.    Serve hot and enjoy.