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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 2 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan


  • 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 tablespoon + 1 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • To grease:
  • Oil - 3 tbsp


  • 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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  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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