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.


  1. Cauliflower – 350 gms
  2. Marinade

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


  1. Cut the cauliflower into small florets and keep it in warm water for some time to clean.
  2. 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.
  3. Heat the sufficient oil, when hot, add one piece of cauliflower, it will sizzle immediately; the oil should not be very hot.
  4. Add the cauliflower florets one by one and cook it in batches on medium heat, until it is cooked well.
  5. In between turn the cauliflower florets, so that it is evenly fried and cooked well.
  6. You can fry some curry leaves and sprinkle on it.
  7. Serve cauliflower 65 with onion rings and lemon wedges.


  1. 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.
  2. With the same marinate, you can make mushroom 65, baby potatoes 65, baby corn 65 and other vegetables.