Cauliflower 65

Cauliflower 65/Gobi 65 is a very popular snack or starter in south India as a vegetarian version. You can use the marinate of chicken 65, for cauliflower65, refer recipe. I tasted this first in Coimbatore where it is very popular as a street food. The cauliflowers are well coated in reddish sauce (marinate) and when it is fried, it gives a very good and crispy colour which attracts every one. In Coimbatore, you can see these stalls near the parks, it was about 8yrs back, and I have no idea whether these stalls are there or not. But I used to enjoy those whenever I order them. You can serve cauliflower 65, as starter or snack.


  • Cauliflower – 350 gms
  • Marinade

  • Curd (thick) – 3 tbsp
  • Kashmiri chilli powder – 2 tbsp
  • Corn flour – 4 tbsp
  • Salt - as per taste
  • Water – as per requirement (little)


  • Cut the cauliflower into small florets and keep it in warm water for some time to clean.
  • Add all the ingredients, mix well, now add the cauliflower florets and mix well and marinate for 2hrs in the fridge or 1/2hr and cook at its room temperature.
  • Heat the sufficient oil, when hot, add one piece of cauliflower, it will sizzle immediately; the oil should not be very hot.
  • Add the cauliflower florets one by one and cook it in batches on medium heat, until it is cooked well.
  • In between turn the cauliflower florets, so that it is evenly fried and cooked well.
  • You can fry some curry leaves and sprinkle on it.
  • Serve cauliflower 65 with onion rings and lemon wedges.


  • In the marinade you can add 1/2 tsp ginger and garlic paste and saunf (Aniseed) 1/2tsp crushed, biryani colour (red), curry leaves, garam masala a pinch.
  • With the same marinate, you can make mushroom 65, baby potatoes 65, baby corn 65 and other vegetables.

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