Gobi 65

This gobi 65 recipe (aka cauliflower 65) is a crispy, crunchy, flavor-packed Indian appetizer. Cauliflower florets are air-fried before being tossed in a spicy, sweet, and umami-rich 65 sauce. Pair it with your favorite chutney for a quick bite before your main course!

Much like my tofu 65, gobi 65 couldn’t be simpler to prepare and requires only a few ingredients. It’s vegan-friendly and can easily be made gluten-free, meaning everyone can enjoy it!

Why I love this recipe

I don’t think there’s an Indian restaurant out there that doesn’t have a long list of '65' dishes on the menu. While the origin of the '65' suffix is still a mystery, these dishes are famous for their spicy, sweet, and tangy components.

Gobi 65 is a cauliflower-based variation that is one of my favorites! Cauliflower florets are battered and fried until golden brown, then tossed with the 65 sauce.

For a healthier spin, I prefer to air-fry the cauliflower. Don’t worry though, it’s just as delicious! The texture is extra crispy on the outside and ultra-tender on the inside.

Ingredient notes

Here’s everything you’ll need for this gobi 65 recipe:

• Cauliflower: Adds a mild, slightly nutty flavor and becomes crispy when air-fried.
• All purpose flour: To make a batter that helps brown the cauliflower and provide a crunchy layer.
• Cornstarch: Creates a light, crispy coating on the cauliflower and thickens the sauce.
• Ginger paste: Adds a warm, spicy undertone to the batter.
• Red chili powder: Provides heat and a vibrant color to the dish. Adjust this up or down based on your spice tolerance.
• Cumin & coriander: Ground cumin gives the cauliflower a warm, earthy flavor. Coriander imparts a slightly citrusy flavor. Make sure both spices are fresh!
• Shallots: Bring a mild, sweet onion flavor to the sauce without overwhelming it.
• Serrano peppers: Add heat and a fresh peppery taste. Again, adjust the peppers up or down based on your spice preferences.
• Garlic: Adds depth and a savory, aromatic flavor to the sauce.
• Curry leaves: Provide a unique aroma and citrus flavor typical in South Indian cuisine.
• Soy sauce: Adds umami and saltiness to the sauce. I usually use Kikkoman here.
• Maple syrup: Balances the flavors with a touch of sweetness. Make sure it’s 100% pure.
• Tomato paste: Gives the sauce a rich, tangy flavor and helps thicken it.

Substitutions

• Cauliflower: If you don’t have cauliflower, use mushrooms or try my tofu 65 recipe.
• All purpose flour: Swap with a rice flour to create crispy coat and it will be gluten-free.
• Cornstarch: Use arrowroot flour instead of cornstarch. This will also create a crispy coating and will be gluten-free, yet it still works well.
• Ginger: Freshly grated ginger also works for a more vibrant element.
• Chili powder: If you don’t have red chili powder, cayenne works in a pinch. Start with half the amount since it is spicier.
• Spices: Use ground fennel seeds for coriander and ground caraway instead of cumin.
• Shallots: Sweet onions will work if you don’t have access to shallots.
• Peppers: Use jalapenos instead of serrano peppers for a milder heat.
• Garlic: You can swap fresh garlic for powdered. Use ¼-teaspoon for every clove.
• Curry leaves: No curry leaves available? Use one bay leaf for every five curry leaves.
• Sweetener: You can use the same amount of agave instead of maple syrup.
• Soy sauce: Tamari is a gluten-free alternative with umami flavor. Use it in a 1:1 ratio.
• Tomato paste: Ketchup can work here. Use slightly less and adjust the sweetness of the sauce accordingly.

How to make

You seriously won’t believe how quick and easy gobi 65 is to make! Just follow my tips and tricks for the best results.

Preparation

Wash and cut the cauliflower into florets, and finely dice the shallots, serrano peppers, ginger and garlic. Meanwhile, preheat your air fryer to 400 degrees Fahrenheit.

Cooking

Step 1

Make the batter by combining the flour, cornstarch, red chili powder, cumin powder, coriander powder, salt, and water. Mix until smooth, ensuring there are no lumps for an even coating on the cauliflower.

Step 2

Coat the cauliflower florets in the batter and place them in the air fryer basket, leaving space between each piece. Lightly oil the basket to prevent the cauliflower from sticking.

Step 3

Air fry the cauliflower for 10 minutes, shaking the basket halfway through. Shaking the basket ensures all sides of the cauliflower get evenly crisped.

Step 4

Heat some oil in a pan over medium. Add shallots, serrano peppers, ginger, garlic, and curry leaves, cooking for 1 minute. Stir the mixture frequently to prevent the garlic from burning.

Step 5

Add soy sauce, maple syrup, tomato paste, and cornstarch slurry into a small glass jar. Whisk together till you see a sauce like consistency.

Step 6

Add all the dry seasonings to the translucent onions and cook for another 15 seconds, then mix in the sauce. Cook for another minute, adjusting the heat to low if the sauce starts to thicken too quickly.

Step 7

Next add the air-fried cauliflower and toss to coat. Coat the cauliflower quickly to keep it crispy! Enjoy your gobi 65 recipe immediately with dips like garlic chutney, green chutney, tamarind chutney, or avocado chutney.

Expert tip

The key to a great gobi 65 recipe lies in the consistency of the batter. Make sure it’s thick enough to coat each floret evenly but not too thick to create a heavy coating on the outside.

Air-fry the cauliflower at a high temperature to properly cook the batter and maintain a crispy texture. And before tossing the cauliflower with the sauce, make sure you are ready to eat. The longer it sits coated in sauce, the soggier it becomes.

Cooking tips

Preheat the air fryer: Preheating helps achieve a crispier coating right from the start. I recommend heating your air fryer for 3-5 minutes at 400 degrees Fahrenheit.

Shake the basket: Shaking the basket halfway through cooking results in evenly browned florets and prevents sticking.

Don't overcrowd the basket: Allow space between the florets for hot air to circulate freely. If necessary, cook your cauliflower in batches.

Frequently Asked Questions

Storing & Reheating

If you have leftover gobi 65, let it cool completely before storing it to maintain its texture.

Fridge

Keep the cooled gobi 65 in an airtight container in the fridge. It will stay fresh for up to 2 days.

Freezer

I don’t suggest freezing gobi 65 as the batter and cauliflower will become too mushy and soggy once thawed and reheated.

Reheating

To reheat, use an air fryer or oven set to 350 degrees Fahrenheit. Heat the gobi 65 for 5-7 minutes to help restore its original crispiness.

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