Crispy Cauliflower 65 aka Gobi 65

(Crispy Cauliflower 65: Air-fryer version)

Winters are approaching and the desire to eat something piping hot which is high on flavour and a little fiery is what we all crave for. 

Gobi 65 or Crispy Cauliflower 65 is a spicy South Indian snack.  Down South you will find it on the menu of every restaurant served as an appetizer. It is a deep fried, spicy snack with a nice garnish of fried curry leaves and onions.  Without any fancy ingredients you can make this dish in very less time. 

No bottle sauces, no cheese, no fancy herbs – just the addition of regular Indian spices and voila you have a restaurant-style snack that can be enjoyed by your family in the lovely winters ahead of us.

So if you are wondering WHY the name 65 ?It is because the dish was introduced in 1965 by the famous Buhari hotel in Chennai.

The well-known Buhari hotel first opened in 1951 at Anna Salai (Chennai)  it is famous for a number of FIRSTS, namely the espresso machines, a jukebox playing tunes of those times, and cutlery and crockery brought from London to give a “fine-dining experience to Madras’ foodies.”

If that piece of information has not managed to create any interest in the recipe, wait till you taste it.

Crispy Cauliflower 65 aka Gobi 65

(Air-fryer version)

Ingredients :

• Cauliflower – 1 medium-sized (cut into florets)
• ½ tsp vinegar
• Turmeric – 1/4 tsp

For the marinade :

• Rice flour – 4 tbsp
• Corn flour – 2 tbsp
• Chilli powder – 2 tsp (as per taste)
• Black pepper 1 tsp (crushed)
• Garam masala powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Salt – 1 tsp (as per taste)
• Oil – for frying
• 10 -15 Curry leaves
• 1 onion chopped in cubes
• Chaat masala for sprinkling (optional)

Method :

• In a mixing bowl add all the ingredients listed under marinade. Add very little water and mix to get a thick paste.
• Boil enough water in a large pan to parboil the cauliflower. Add the vinegar and salt to it.
• Once the water reaches rolling boil add the cauliflower florets with turmeric powder.
• Cook the cauliflower till the stems look a bit translucent.
• Then drain the water and pat dry the boiled cauliflower.
• Dust the florets with a little cornflour so that the marinade coats them well.
• Add the florets to the prepared paste and mix thoroughly.
• Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
• Lightly grease the air fryer basket with oil. Place the cauliflower in a single layer. Air fry at 350 F (180 C) for 15 minutes or until the cauliflower florets are crispy and golden brown. Shake the basket after around 7 minutes.
• Finally, garnish with fried curry leaves and onions.
• Sprinkle some chaat masala (optional)
• Serve hot.

Original recipe tip : It has a lots and lots of fresh curry leaves tempered as well as garnished on top of the dish. 

Hand Tips :

1.     The vinegar and turmeric are added to the boiling water to eliminate any bacteria or germs from the cauliflower. For a nice and crispy texture ensure the cauliflower florets are thoroughly pat dried before marinating.  Else they might turn soggy.

2.     The batter for the marinade should be of a consistency that should should coat the florets evenly. 

3.     Serve them hot for the best experience.