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gobi 65.
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5 from 83 votes

Gobi 65 (Crispy Indian Cauliflower) - Air fryer

Get your snack fix with Gobi 65 - the perfect balance of crunch and flavor. This delicious dish features crispy deep-fried cauliflower florets coated in a tangy and fiery sauce, making it a satisfying treat for any time of day. Whether you're looking for a quick snack or want to impress your guests, Gobi 65 is the way to go.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 4
Calories: 154kcal
Author: Shilpa Kerur

Ingredients

For the marination:

For the tempering:

Instructions

Blanch the cauliflower:

  • Cut the cauliflower into florets.
  • Take 6-7 cups of water in a large pot and bring it to a boil. Once it boils, turn off the heat.
  • Add ½ teaspoon of salt and ¼ teaspoon of turmeric powder. Give it a good mix.
  • Add the cauliflower and let it sit for 5 minutes. Drain all the water from the cauliflower and set it aside.

Marinate and air fry:

  • In a large bowl, combine the ingredients for the marinade - rice flour, cornstarch, yogurt, finely chopped curry leaves, ginger garlic paste, chili powder, garam masala powder, oil, and salt.
  • Mix well to form a thick batter. The batter should be almost of a paste consistency. If the batter is runny, add one tablespoon of cornstarch. If it is too thick, add one tablespoon of water and mix well.
  • Add the blanched cauliflower to the batter and mix well, making sure the florets are well coated. Let it sit for 15-20 minutes (this is optional and can be skipped).
  • 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.

Finish with tempering:

  • In a small bowl, take yogurt, garam masala, chili powder, and salt. Whisk it well making sure there are no lumps. Set it aside.
  • Heat oil in a frying pan or kadhai and add cumin seeds.
  • Once it splutters, add curry leaves, ginger, garlic, and green chilies. Saute for a few seconds.
  • Reduce the heat to low and add the yogurt mixture. Keep stirring for 1-2 minutes, until it thickens.
  • Add the fried gobi and toss on high heat for one minute.
  • Top with cilantro and serve hot with tomato ketchup.

Notes

Make sure the cauliflower you choose has a tight and firm head. The cauliflower florets should be compact, and the leaves must be green and crisp.
I am making the batter using rice flour and cornstarch, making this dish gluten-free. However, you can also use all-purpose flour (plain flour) and chickpea flour (gram flour).
The consistency of the batter used to marinate the cauliflower is very important to get the crispy texture of the cauliflower. The batter should be thick (like idli batter or thick bajji batter) and should coat the cauliflower well. To check the consistency, scoop out some batter with your hands - it should not be flowy or runny.

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 991mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 1mg