Cauliflower 65 is a popular South Indian appetizer made by deep-frying marinated cauliflower florets until golden and crispy. Inspired by the famous Chicken 65, this vegetarian version features a bold blend of spices like red chili powder, turmeric, garam masala, and ginger-garlic paste. After frying, the florets are tossed in...
Ingredients
medium sized Cauliflower1
Besan flour1/2cup
Corn flour3/4cup
Ginger garlic paste1tsp
Chilli powder1/2tsp
Kashmiri chilli powder1/2tsp
Turmeric powder1/4tsp
Garam masala powder1/4tsp
Salt
Tomato ketchup1tbsp- Chilli sauce1tbsp
Soya sauce1/2tsp
Curry leaves1sprig
Green chilli2
Nutrition (per serving)
Calories
66.4kcal (3.32%)
Protein
2.5g (5.1%)
Carbs
12.2g (4.43%)
Sugars
1.8g (3.6%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Gopi 65 / Cauliflower 65
- Step 1
Cut the cauliflower into small florets.
- Step 2
Add 3/4 litre of water to a pot and boil it along with a little salt.
- Step 3
Gently drop the cauliflower florets into the boiling water and blanch them for 4-5 minutes.
- Step 4
Turn off the flame, strain the cauliflower, and set it aside.
- Step 5
In a bowl, mix besan flour, corn flour, chilli powder, turmeric powder, garam masala, ginger garlic paste, and salt.
- Step 6
Gradually add water to the mixture to make a batter of medium consistency.
- Step 7
Heat enough oil for deep frying.
- Step 8
Dip the cauliflower florets into the batter and deep fry them until golden brown. Remove and set aside.
- Step 9
Heat a pan with 1/2 tsp oil and add tomato ketchup, chilli sauce, soya sauce, and Kashmiri chilli powder. Mix well.
- Step 10
Add the fried cauliflower florets to the pan and toss them nicely.
- Step 11
Finally, add fried curry leaves and green chilli. Mix well and turn off the flame.
Nutrition (per serving)
Nutrition (per serving)
Calories
66.4kcal (3.32%)
Protein
2.5g (5.1%)
Carbs
12.2g (4.43%)
Sugars
1.8g (3.6%)
Healthy Fat
0.5g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is of medium consistency; too thick or too runny will affect the coating.
Blanching the cauliflower helps it cook evenly and retain its texture.
Fry the cauliflower in batches to avoid overcrowding the pan and ensure even cooking.
Adjust the spice levels to your preference by increasing or decreasing the chilli powders.
Serve hot for the best crunchy texture and flavor.
FAQS
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower, but ensure it is thawed and blanched before proceeding with the recipe.
What can I serve Cauliflower 65 with?
Cauliflower 65 pairs well with chutneys like mint or tamarind chutney, or it can be served as a side dish with South Indian meals.
Can I bake or air-fry instead of deep-frying?
Yes, you can bake or air-fry the cauliflower for a healthier version, but the texture may differ slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.
Can I make this recipe vegan?
Yes, this recipe is already vegan as it does not use any dairy or animal products.
Loading reviews...
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia