How to Make Gobi 65 at Home | Crispy Cauliflower 65 Fry Recipe | Street Style Gobhi 65

🔥 CRISPY Gobi 65 Recipe (Restaurant Style!) | The BEST Cauliflower Fry at Home

Are you searching for the secret to the best *Gobi 65 recipe**? Look no further! This video shows you **how to make Gobi 65 at home* that is perfectly crispy, spicy, and tastes exactly like your favorite Indian restaurant appetizer. Learn the trick to making this ultimate **Cauliflower Fry**—it’s quick, easy, and guaranteed to be a hit!

We cover the entire process, from the perfect batter mixture (using rice flour for that extra crunch!) to the authentic South Indian tempering (**tadka**) that gives Gobi 65 its iconic flavor. This is the *BEST Cauliflower 65* method!

🌟 Gobi 65 Recipe | Crispy & Spicy Cauliflower 65 | Street Style Gobi Fry | Perfect Evening Snack
Ingredients
For cleaning the cauliflower
1 medium cauliflower (cut into florets)
1–2 tbsp salt
½ tsp turmeric
Boiling hot water
For the batter
½ rice flour
½cup cornflour
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp Kashmiri red chilli powder (color)
½ tsp turmeric
½ tsp garam masala
½ tsp cumin powder
½ tsp black pepper
1 tbsp curd (gives 65-style flavor)
1 tsp lemon juice
Salt to taste
1 tbsp finely chopped curry leaves
Water as needed (thick batter)
For tempering (Tadka)
1 tbsp oil
1 tsp mustard seeds
10–12 curry leaves
2 green chilies (chopped/slit)
5–6 garlic cloves (chopped)
🔥 Instructions (Exact method you follow)
1. Clean the cauliflower (No boiling method)
Take deep cuts/slits on all cauliflower florets.
In a bowl, add 1–2 tbsp salt + ½ tsp haldi to boiling hot water.
Pour hot water over the florets and let them rest for 10 minutes.
After 10 minutes, wash 3–4 times to remove dirt and smell.
Drain completely.
2. Prepare the batter
In a bowl add:
Maida, cornflour, rice flour
All dry spices
Ginger-garlic paste
Curd
Lemon juice
Chopped curry leaves
Add little water and make a thick batter (coats the florets properly).
Add the washed cauliflower and coat well.
3. Deep Fry
Heat oil on medium flame.
Drop coated florets and fry twice for extra crispiness (optional):
First fry: Light golden
Second fry: Crispy & deep golden
Remove on tissue.
4. Make the restaurant-style tadka
Heat 1 tbsp oil.
Add mustard seeds → curry leaves → chopped green chilli → chopped garlic.
Fry for a few seconds.
Add 1 tsp red chilli powder.
Add fried Gobi and toss well to coat.
✨ Ready! Super Crispy Spicy Gobi 65 is Done!
Serve hot with:
Mint chutney
Onion rings
Lemon wedge

Did you know this is different from *Gobi Manchurian* and **Chilli Gobi**? Let me know which one you want me to cook next!

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