Gobi 65 – Crispy Cauliflower Fry

If you're a fan of crispy, spicy, and flavor-packed snacks, this Gobi 65 recipe is just for you! A popular South Indian street food, Gobi 65 is made with bite-sized cauliflower florets coated in a spiced batter and deep-fried to golden perfection. 

It's crunchy on the outside, soft on the inside, and tossed in a delicious sauce with curry leaves and green chilies. 

Serve it as a starter, evening snack, or even as a side dish—it’s a guaranteed crowd-pleaser. 

The Story Behind “65” Dishes - What’s in a Number?

Ever wondered why dishes like Chicken 65, Gobi 65, and Paneer 65 have that mysterious '65' in their name? The origins of this now-legendary dish trace back to Chennai, specifically the famous Buhari Hotel, where “Chicken 65” first appeared on the menu in 1965.

There are many stories surrounding the number 65—some say it was the 65th item on the menu, while others believe it was a dish designed for Indian soldiers in 1965, made with simple, high-protein ingredients to be easy to prepare and packed with spice. Another popular tale claims the chicken used to be cut into 65 pieces or that it was marinated for 65 days (which, let’s be honest, sounds highly impractical!). Whatever the truth may be, one thing is certain—the “65” dishes have become a sensation across India and beyond!

While the original Chicken 65 was a deep-fried, spicy dish with South Indian flavors, its popularity led to multiple vegetarian versions like Gobi 65 (cauliflower), Paneer 65, Mushroom 65, and even Aloo 65. These variations keep the essence of the dish—crispy, spicy, and incredibly addictive—while catering to different dietary preferences.

Today, you’ll find “65” dishes on restaurant menus, street food stalls, and even home kitchens, proving that this Chennai-born recipe has stood the test of time. Whether served as a starter, evening snack, or side dish, a good 65 dish is all about bold flavors, perfect crispiness, and that signature spicy kick!

Gobi 65 – So Good, You Can’t Stop at Just One!

There’s something addictive about Gobi 65—the crispy golden cauliflower coated in a spicy, tangy batter, the hit of flavors from the sauces, and that final toss with fried green chilies and curry leaves.

It’s the perfect rainy-day snack, best enjoyed with a cup of strong filter coffee. One bite, and you’ll understand why this dish is a fan favorite across India!

Ingredients – The Key to Crispy Perfection of Gobi 65

Every ingredient in Gobi 65 plays a role in giving it that irresistible crispiness and bold flavor:

• Corn Flour & Rice Flour – These flours help create a light, crispy coating that stays crunchy.
• Ginger-Garlic Paste – Adds a deep, aromatic spice base.
• Sauces (Tomato Ketchup, Chili Sauce, Soy Sauce) – Bring in a mix of tanginess, heat, and umami flavors.
• Kashmiri Chili Powder – Gives the dish a vibrant red color without making it too spicy.
• Fried Curry Leaves & Green Chilies – The final toss with these enhances the aroma and adds a crunch!

💡 Expert Tip: Always taste the batter before coating the cauliflower to ensure perfect seasoning. Also, make sure the oil is hot but not smoking when frying—this prevents sogginess.

Let’s Get Cooking!

First, prep your cauliflower by cutting it into bite-sized florets. Blanch them in boiling salted water for a few minutes—this helps remove any impurities and gives them a firm texture. Meanwhile, whisk together besan, corn flour, rice flour, turmeric, chili powder, garam masala, and ginger-garlic paste with a little water until you have a smooth, flowing batter.

Heat oil in a kadai for deep frying. Now, dip each cauliflower floret into the batter, making sure it’s well-coated, and gently drop it into the hot oil. Fry until golden brown and crispy, then set aside.

Now comes the magic! In another pan, heat a little oil and stir in tomato ketchup, chili sauce, soy sauce, and Kashmiri chili powder—this creates a deliciously spicy coating for the fried cauliflower. Toss in the crispy gobi, mix well, and finish it off with fried curry leaves and green chilies for that extra crunch and aroma.

And there you have it—hot, crispy, and utterly irresistible Gobi 65, ready to be devoured! Serve it with a side of mint chutney or simply enjoy it as is.