Traditionally Modern Food

Traditional Recipes with a Modern Twist

Gobi 65 – Baked | Grilled Caulifower

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IMG_2581Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.

When I was in school I tasted fried gobi for the first time. My aunt is a excellent cook every time we go and visit her she makes tasty dishes for us. During one summer vacation she prepared gobi manchurian. It was super yum😊

After marriage when I started cooking I use to deep fry gobi. Recently I started exploring oven based recipe and wanted to give a try with baking gobi.

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Ever since I had Gobi 65 for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  

First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking cauliflower. That day I added yellow corn meal. I marinated cauliflower for 2 hours, overlapped cauliflower it was soggy and I didn’t get proper fried texture. It turned out more like a curry instead of gobi 65 texture.

Again I wanted to try this with white corn flour, and reduce my marination time, and final kept cauliflower without overlapping. Crispy baked gobi is ready

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out

Baked Thattai

Baked Seedai

Baked Idli Fry

Masala vadai

Baked bonda

Baked pakoda

Baked Potato Tikka

Baked Paneer tikka

Baked Rajma vadai

Baked healthy mixture

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Gobi 65 - Baked | Grilled Caulifower

Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Cauliflower -1 medium sized flower
  • Cornflour - 1/3 cup
  • Rice flour/ All purpose flour - 2 tbsp I used all purpose flour
  • Ginger Garlic paste - 1/4 tsp
  • Red chilli powder - 1 tsp Adjust according to your taste
  • Garam Masala - 1/4 tsp
  • Oil - 1 tbsp + 1 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • To grease:
  • Oil - 3 tbsp

Instructions

  • Parboil cauliflower and strain them
  • Preheat the oven to 400 degree Fahrenheit and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water to make a thick batter and let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween
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Notes

  1. Broil helps to get the fry texture so don't skip it. Can broil for some more minutes if you need it crispier
  2.  The amount of corn flour may vary depending on the cauliflower size so adjust accordingly
  3. Grease the oil helps cauliflower to sticking to the foiL
  4. After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  5.  Avoid overlapping for even cooking
  6. If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  7.  Alternatively, you can also deep fry them in oil
  8. Ajwain can be added while marinating cauliflower
  9.  Chat Masala or any spice powder can be added for taste
  10.  cooking time vary depends on the size of the cauliflower florets
  11.  Sprinkle some water if you think the flour and cauliflower is not binding properly. I didn't use, moisture in the cauliflower was enough
  12. Strain the cauliflower well and avoid overcooking for crispy texture
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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and all purpose flour and mix well; let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween

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Comments

  2. Malar says

    Vidya, I was just going to prepare this tomorrow..what a coincidence 🙂 This looks so lovely, Good to know on the marination time, I will try that!!! Yummy 🙂

    Reply

  11. skd says

    Very delish starter this is. looks amazing. I have this little story about Chicken 65, I found recently. I happened to visit Buhari’s restaurant on my trip to Chennai. They claim that the word was coined by them, when in 1965 they had first introduced Chicken 65. And the dish became popular ever since. This was written all over. How far this is true, I don’t know. But since you were wondering I thought of sharing.

    Reply

  37. Liz says

    so yum! What a fun way to serve cauliflower. Again, something I would enjoy at a restaurant but would have never have thought to make at home.

    Reply

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