Gobi 65

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This Indo-Chinese classic Gobi 65 features crispy, spicy cauliflower. Since this version is made in the air fryer, it's lighter but just as delicious and crispy.

Prep Time10

Cook Time15

Total Time25

Course: Snacks & Appetizers

Cuisine: Indian Chinese

Diet: Vegetarian

Servings: servings

Author: Richa

Equipment

1 Air Fryer

Ingredients

For marination

300 grams cauliflower florets approx. 3 cups, cut into 1 inch size florets
1 ½ teaspoons ginger garlic paste
⅛ teaspoon turmeric powder
1 tablespoon + ¾ teaspoon kashmiri chilli powder
¾ teaspoon coriander powder
¼ teaspoon cumin powder
¾ teaspoon salt
¾ teaspoon sugar
2 sprigs curry leaves finely chopped
2 ¼ tablespoons curds / yoghurt whisked
3 tablespoons maida
1 ½ tablespoons corn flour
1 ½ teaspoons groundnut oil or any neutral cooking oil
1 tablespoon water

Other

2 tablespoons groundnut oil or any neutral cooking oil divided
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 green chillies halved
½ teaspoon kashmiri chilli powder
¼ teaspoon fennel powder
2 sprigs curry leaves

Instructions

Blanching cauliflower

Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1

Marinating cauliflower

Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for marination except water and combine well with your hands. Add water, 1 teaspoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well.

Air frying cauliflower

Pre-heat airfryer at 180C and brush the basket with oil. Place the marinated cauliflower florets with some gap between each other, brush some oil and air fry at 180C for 10 minutes. Brush oil and air fry at 180C for 8-10 minutes till the masala is cooked well. Brush with a few drops of oil and air fry at 200C for 2-3 minutes till they turn golden and crisp. Transfer to a plate once they cool a bit.
OR

Deep frying cauliflower

Heat ¼ cup of oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Do not over crowd the pan as it does not fry uniformly. Fry the cauliflower in batches.

Gobhi 65 fry

Heat oil in a kadai or pan, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, add curry leaves and saute for a minute. Add kashmiri chilli powder, saunf powder and saute. Add fried cauliflower and stir fry on high heat for a minute. Serve.

Video

Notes

Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.

Nutrition