What is Gobi 65 made of?

Gobi 65 is a south Indian snack made of fried cauliflower, spices and herbs . It can also be served as a starter or as a side in a meal.

Why is there a 65 in Gobi 65?

What is the significance of 65 in Gobi 65 and chicken 65? - Quora. There are many claims to the 65 suffix that the chicken is cut in 65 pieces , chicken is 650 gms in weight, chicken is 65 day old, etc. But a verifiable claim is that the dish was invented in 1965 at the Buhari Hotel in Chennai.

What is the difference between Gobi Manchurian and Gobi 65?

Gobi Manchurian is an Indo-Chinese recipe that is a very famous food in India. The Manchurian is the gravy version. Gobi 65 is the dry version . The story goes that spiced chicken was served as the 65th menu item in a military canteen.

Why is it called chicken 65?

One account claims that the dish emerged as a simple meal for Indian soldiers in 1965 . Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.

When was Gobi 65 invented?

It is believed to have originated at the Hotel Buhari in 1965 . But over the years, many other ideas for how the name was created have emerged, like the story that the name comes from 65 chilies used or that each batch included 65 pieces of chicken.

What does 65 mean in paneer 65?

The origin of the name "Paneer 65" is associated with various stories. Some believe it was named so because it was the 65th dish on a menu , others claim that it originally contained 65 different spices, and some believe it originated in 1965.

Where does 65 take place? Perhaps the question is not so much where, but when. The story takes place 65 million years ago — hence the title — on very ancient Earth .

Why my Gobi Manchurian is not crispy?

Two basic steps in Gobhi Manchurian preparation decides whether yours will turn out crispy or not. 1) While blanching the Cauliflower the florets have to be in just right temperature for right time and 2) the frying part needs florets in right size and right batter.

Is Gobi Manchurian good for diabetics?

Gobi Manchurian are fried foods that make them a medium Glycemic index food of the range 56-69 . This GI value can still cause a spike in blood glucose levels. To manage this, check the portion size or limit the portions to 1-2 balls of Manchurian per plate.

Who invented Gobi Manchurian?

It is said to have been invented in 1975 by Nelson Wang , a cook at the Cricket Club of India in Mumbai, when a customer asked him to create a new dish, different from what was available on the menu.

What is chicken 65 served with?

A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread .

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (2024)

Dec 19, 2014 · 17 Comments

My 15th recipe, “Gobi 65 Recipe” an extraordinary cauliflower dish which can challenge the chicken 65. And win the hearts of vegetarians and non-vegetarians alike. It is extremely simple to prepare and can be served as a quick appetizer/snack. Gobi 65 is nothing but a fried cauliflower snack.

Cups of cauliflower florets are coated in a spicy batter and fried until delicious crisp. You can refer to my youtube video here.

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (1)

Cauliflower is surely a versatile vegetable. And Off late has become extremely famous with more and more folks moving towards being vegan and low-carb. These days I see a lot of recipes substituting cauliflower for meats like chicken to recreate classics such as buffalo chicken wings, etc. However this Gobi 65 has remained an extraordinary fried Gobi dish for ages. One which can easily challenge the chicken 65 and win hands down the hearts of vegetarians and non-vegetarians alike.

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (2)

These fried cauliflower florets are the perfect evening snack / tea time snack. Can immediately hook anyone who is trying it for the first time . You will always keep eagerly waiting for the next time. Just the thoughts of this deep-fried cauliflower makes me drool. Its quite the popular vegetarian starter found in many famous South Indian restaurants. Wow, my most favorite one. So I can eat this for breakfast, lunch and dinner, 7 days a week, without getting bored 🙂

Gobi 65 | Easy Indian Snack Recipe | Tea Time Recipe (3)

Whenever I buy cauliflower, even though I typically cook other recipes, but I will always ensure to reserve atleast 10 cauliflower pieces to make this gobi 65. If cauliflower is your favorite too, just like mine, then try out some of my other delicious recipes from here

Cauliflower Masala
Gobi Manchurian
Gobi Masala Dosa
Cauliflower Parmesan Bites

Gopi 65 Recipe

Gobi 65

Revathi Palani

Gobi 65 is an extraordinary cauliflower (Gobi) dish which can challenge the chicken 65 and win the hearts of vegetarians and non-vegetarians alike.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Youtube Video

Ingredients

1 medium Cauliflower
1 sprig Curry leaves
2 Tbsp All purpose flour / Maida
2 Tbsp Rice flour
1 Tbsp Corn flour
1 ½ tsp Kashmiri Chilli powder (adjust per taste)
1 tsp Garam masala powder
1 tsp Salt (adjust per taste)
¼ tsp Turmeric
1 ½ tsp Ginger garlic paste
Oil - for frying

Instructions

In a large mixing bowl add all the listed ingredients except (fresh cauliflowers, curry leaves and turmeric) add 3-4 Tbsp of water and mix to get a paste.
Now par boil the cauliflower florets with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly. Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
Now heat a pan with oil and fry in batches in medium flame till the cauliflower turns golden brown. Drain and place in paper napkins / paper towel to drain the excess oil.
Finally, garnish with fried curry leaves, green chillies and lemon wedges. Enjoy hot for the best taste. Serve with tomato ketchup.

Notes | FAQ

- Only if your paste is too thick and not binding to cauliflower, sprinkle little water and mix.

- In case, the paste is too thin then add some rice flour to thicken it and make it bind.

- Do not add too many cauliflower florets at a time in oil for frying. Oil temperature will go down and you will not get a crispy exterior layer. So, to maintain the temperature of oil, add in batches and ensure there is enough oil for deep frying. I fried in 5 batches.

- The ratio of flour should be (maida: rice flour: corn flour – 2: 2: 1).

- I used Kashmiri chili powder for its good color and lesser spiciness. If you use regular red chilli powder, reduce the quantity accordingly

- While I have seen people making it in air fryer, I havent tried using it yet. I am not sure if I would get the perfect crispy cauliflower, as when we fry in hot oil

- Optionally you can add food color to make it bright red color or bright orange color

« Raw Mango Pachadi / Chutney

Green Peas Pulav (With Coconut Milk) »

Reader Interactions

Comments

Ashwini says
July 16, 2021 at 11:50 am

It’s like a replacement of chicken kababs????
Reply
Viji Senthil says
June 12, 2021 at 3:37 am

Very good recipe. Exact measurements. Prepared and enjoyed with family. Thank you so much.
Reply
- revifood says
  February 03, 2022 at 5:44 am
  Thanks Viji for trying
  Reply
Charanjit says
February 28, 2019 at 5:23 am
Hi today I tried your recipe it was very yummy
Reply
- revifood says
  March 02, 2019 at 5:07 pm
  Thanks Chranjith 🙂
  Reply