Gobi 65/ Indo-Chinese deep fried Cauliflower

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There are umpteen number of recipes for Cauliflower 65 on the net and you might ask why am posting then? My blog is more of a journal of recipes that I try and publish only when I think it is almost close to perfection (although there is always room for improvement).  I refer to my recipes next time I make it. I always had one complaint from my husband that I am not consistent in cooking and this is a way to correct this mistake of mine.
Here is my version of Cauliflower 65 that I make at home. 

For Deep fry:
  1. 1 big cauliflower cut into small bite size pieces
  2. ½ cup besan/chickpea flour/kadalai mavvu
  3. ¼ cup rice flour
  4. ¼ cup corn flour
  5. 1 teaspoon ginger garlic paste
  6. 1/4 tsp red chilli powder
  7. a pinch of red food color( optional)
  8. 1 teaspoon salt (adjust)
For Garnish:
  1. ½ diced cup onions, chopped
  2. ½ diced cup bell peppers, chopped
  3. 3 to 4 green chillies cut into 1 inch piece
  4. 2 tablespoon green onions (white part)
  5. ¼ teaspoon chilli powder
  6. 2 tablespoon dark soy sauce
  7. 2 tablespoon green onions ( green part)
  8. coriander & curry leaves to garnish
  9. 2 tablespoon oil
  1. Wash the cauliflower well, Drain the water and mix all the ingredients for deep frying. Mix water if necessary ( the cauliflower has to be well coated). Deep fry in small batches and set aside.
  2. Heat oil in a kadai/ pan and add onions, bell peppers, green chillies, green onions (white part), curry leaves and little salt just for the onions. Sauté well for few minutes .
  3. Now add chilli powder and soy sauce. Mix well and add fried cauliflower florets and sauté on high heat about 2 minutes. Remove from heat and garnish with green onions ( green part).
Serve with Chinese Fried Rice OR with regular south Indian meals.


  1. Irresistible gobi 65,feel like finishing that wonderful plate..

  2. I love gobi65...the name misleaded me..:)So much used 2 call gobi65,cauliflower65 made me confused for a minute..looks yummm

  3. First time here..u have a wonderful space with mouthwatering recipes n pics... Happy to follow you..Visit mine as time permits...
    Sunanda's Kitchen

  4. @ Prathibha, You are right. I will change it to Gobi 65.

  5. looks delicious and so tempting picture ... will try this soon ....

  6. very nice picture.BTW Iam leaving Brussels to Chennai next week.will be taking a long break this time :)

  7. There maybe umpteen recipes for this but this is honestly the first time I am encountering it. Curious as to why it is called cauliflower 65...

  8. Wow .. lovely. Color is so perfect. Got to try it out sometime.


  9. I hear you, I have the same problem while cooking. It is hard to make the food taste the same every time especially when I am trying to cook my Mom's recipes. These days I have even started noting down the weight of certain ingredients so that I can get close to my Mama's cooking. Gobi 65 is our all time favorite..

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  11. Wow.....beautiful pic! Great recipe! I have posted few Indo-chinese recipes too. Check them out at:


  12. one doubt...we need to use besan or maida for coating???I use to make it using maida...

  13. Rakhee,
    I use beasn & rice flour and not maida. You could also use corn flour instead. Let me know how it turns out.


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