Gobi 65 is an Indo-Chinese classic dish with battered, deep-fried cauliflower. But in this recipe, we make gobi 65 in the air fryer for a lighter, healthier, and guilt-free version.
Most of our Indo-Chinese orders call for either gobi 65 or chicken 65, because how can they not! What is not to love about crispy spicy cauliflower florets in the most delicious tempering. Originally Gobi 65 is made by deep frying cauliflower florets, but this recipe is my attempt at making it healthier by air frying gobi. The result is the same crispy, crunchy cauliflower, but minus the excess oil and guilt. And once tossed in that quick tempering, it creates pure magic!
It’s a quick recipe that calls for some basic ingredients but delivers max flavor. Once you find out how easy it is to make gobi 65 at home, believe me you’re never calling for takeout again!
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Gobi 65 Ingredients
Cauliflower: Cut into florets and blanched for before use.
Spices: turmeric powder, Kashmiri red chilli powder, cumin powder, fennel powder, and coriander powder for warmth, color, and flavor.
Ginger and garlic: Used in two ways – the paste is used in the marinated and finely chopped ginger and garlic is used in the tempering for flavor and aroma.
Sugar: for balance and to add a slight sweetness.
Curry leaves: Used in the marinade and tempering for an earthy flavor and aroma.
Curd: To tenderise the cauliflower, help the marinade stick, and add a slight tanginess to the dish. Can be subbed with unflavored Greek yogurt.
All purpose flour: Or maida. To make the gobi really crispy and airy.
Oil: Any neutral-flavored oil like peanut, sunflower, vegetable, etc.
Green chilli: For spice and heat authentic to Indo-Chinese cooking. You can adjust the amount to suit your spice tolerance.
Frequently Asked Questions
Too much moisture is usually the culprit. Make sure the cauliflower is well drained after blanching, use a thick batter and don’t overcrowd the air fryer basket.
Yes, but thaw it completely and pat it dry before marinating to prevent the batter from becoming watery.
The coating should be cooked through and golden, while the cauliflower should be tender with crisp edges. The final 200°C air fry gives it its signature crunch.
Richa’s Top Tips
- Don’t skip blanching. A quick 30-second blanch helps clean the cauliflower, softens it slightly, and ensures a more even cook. Be sure to rinse it with cold water immediately so it doesn’t continue cooking.
- Drain the cauliflower well. Any excess moisture will thin out the batter and prevent it from sticking properly. Pat the florets dry with a paper towel or a clean kitchen towel if needed.
- Add water gradually. The batter should lightly coat each floret instead of being runny. You may not need the full tablespoon depending on how much moisture is left on the cauliflower.
- Leave space in the air fryer basket. Arrange the florets in a single layer with a little gap between each one so the hot air can circulate and crisp them evenly.
- Brush with oil between batches. A light brushing of oil during air frying helps the coating cook evenly and gives the cauliflower a beautifully crisp exterior.
- Stir fry on high heat. This high temperature is what helps retain that crispiness and prevents soggy, steamed cauliflower.
Storage Tips
- Refrigerate: Store leftover Gobi 65 in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in the air fryer at 180°C for 4-5 minutes until hot and crispy again. You can also reheat it in a hot pan for a few minutes.
- Avoid microwaving: The coating tends to soften and lose its crisp texture.
- Not freezer-friendly: I recommend enjoying this recipe fresh as the coating can become soft after freezing and thawing.
Serving Ideas
- Serve hot with sliced onions and lemon wedges for a classic restaurant-style feel.
- Pair with green chutney or spicy mayo as a snack or appetizer.
- Serve alongside fried rice, hakka noodles or schezwan noodles for an Indo-Chinese meal.
- Add it to wraps or rolls with onions and mint chutney for a quick lunch.
- Enjoy with a chilled soft drink or masala soda for the perfect party snack.
Customisation Ideas
- Make it spicier: Increase the green chillies or add a pinch of hot chilli powder while stir frying.
- Add vegetables: Toss in sliced onions, bell peppers or spring onions during the final stir fry for added texture.
- Make it extra crispy: Sprinkle a little extra cornflour into the batter if it feels too loose.
- Skip the final stir fry: The air-fried or fried cauliflower tastes delicious on its own with a dipping sauce if you’re short on time.
- Experiment with flavours: Finish with crushed black pepper, toasted sesame seeds or chopped coriander for a slightly different twist.
Whether you’re looking for an easy party starter, a teatime snack or just a fun new way to enjoy cauliflower, this Air Fryer Gobi 65 is always a good idea. It’s spicy, crispy, packed with flavour and much lighter than the traditional deep-fried version. Once you try it, I bet it will become your new favorite way to make gobi!
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Gobi 65 Recipe Video
Gobi 65
Equipment
Ingredients
For marination
- 300 grams cauliflower florets approx. 3 cups, cut into 1 inch size florets
- 1 ½ teaspoons ginger garlic paste
- ⅛ teaspoon turmeric powder
- 1 tablespoon + ¾ teaspoon kashmiri chilli powder
- ¾ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¾ teaspoon salt
- ¾ teaspoon sugar
- 2 sprigs curry leaves finely chopped
- 2 ¼ tablespoons curds / yoghurt whisked
- 3 tablespoons maida
- 1 ½ tablespoons corn flour
- 1 ½ teaspoons groundnut oil or any neutral cooking oil
- 1 tablespoon water
Other
- 2 tablespoons groundnut oil or any neutral cooking oil divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 green chillies halved
- ½ teaspoon kashmiri chilli powder
- ¼ teaspoon fennel powder
- 2 sprigs curry leaves
Instructions
Blanching cauliflower
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Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1
Marinating cauliflower
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Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for marination except water and combine well with your hands. Add water, 1 teaspoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well.
Air frying cauliflower
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Pre-heat airfryer at 180C and brush the basket with oil. Place the marinated cauliflower florets with some gap between each other, brush some oil and air fry at 180C for 10 minutes. Brush oil and air fry at 180C for 8-10 minutes till the masala is cooked well. Brush with a few drops of oil and air fry at 200C for 2-3 minutes till they turn golden and crisp. Transfer to a plate once they cool a bit.
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OR
Deep frying cauliflower
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Heat ¼ cup of oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Do not over crowd the pan as it does not fry uniformly. Fry the cauliflower in batches.
Gobhi 65 fry
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Heat oil in a kadai or pan, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, add curry leaves and saute for a minute. Add kashmiri chilli powder, saunf powder and saute. Add fried cauliflower and stir fry on high heat for a minute. Serve.
Video
Notes
- Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.
Nutrition
The post Air Fryer Gobi 65 (Spicy Crispy Cauliflower) appeared first on My Food Story.