I showed you guys my Chicken 65 a couple month ago so here’s a plant-based version with cauliflower!
Gobi 65 is basically deep-fried cauliflower coated in flour and spices and tossed in a spicy sauce usually made with tempered cumin seeds, mustard seeds, and curry leaves.
A common question that I got on my Chicken 65 is why it’s called that – honestly, I have no idea! I can only tell you that this dish is insanely popular and impressive.
Another question I get is can you air-fry this dish? Yes, you can certainly pop the dipped cauliflower into the air-fryer and bake until golden brown. It’s easier clean-up and of course healthier. But taste-wise, I’d still fry it. (Not hating on the air-fryer, it’s just the truth!)
Gobi 65
Ingredients
- 1 cauliflower head
- 1/2 rice flour
- 1/2 all purpose flour
- 1 1/4 cup water
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/4 tsp salt (or to taste, use less if using a store-bought spice mix which already contains salt)
Sauce
- 2 Tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 7-8 curry leaves
- 1 Tbsp ginger-garlic paste
- 1 Tbsp red chili sauce
- 2 tsp yogurt
- 1/4 cup sliced onion
- 1 Tbsp water
- 1 tsp paprika (for color)
Instructions
-
Cut your cauliflower into florets however big or small you would like them to be. Set aside.
-
In a large bowl, combine the rice flour, all purpose flour, spices, salt, and water. Whisk to ensure there are no lumps. Feel free to add more water. The consistency should be like pancake batter. Taste the batter and adjust for seasonings. Feel free to add more salt. (Keep in mind if that if you are using a store-bought chicken 65 spice mix such as Shaan, it already contains quite a bit of salt so add less.)
-
Toss and combine the cauliflower florets into the batter. Make sure each piece is coated well.
-
You can either deep-fry the cauliflower or air-fry/bake. For best taste, I recommend to fry. For air-frying: bake at 375F for 13-15 minutes. Make sure to brush the air-fryer with oil to prevent sticking. For frying: fill a pot with oil up to an inch and fry until golden brown.
-
Set your fried cauliflower aside. Now let's make the sauce. Start with a wok or large pan and add your oil.
-
Toss in your cumin seeds and mustard seeds. Once the mustard seeds pop, add your curry leaves. Stir for thirty-seconds.
-
Now sautee your ginger-garlic paste and sliced onions for a minute or two.
-
Now add the remaining sauce ingredients – yogurt, paprika, red chili sauce. Mix well. Feel free to add a tablespoon of water or more to loosen the sauce up.
-
Toss the cauliflower into the sauce and combine well. Each floret should be coated.
-
Garnish with cilantro. Serve with roti.