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crispy gobi 65 Recipe without maida made with cauliflower florets

Crispy Gobi 65 Recipe Without Maida

A simple South Indian gobi 65 recipe made without maida using besan, rice flour, and spices. Crispy outside and soft inside.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 3
Course: Snack, starter
Cuisine: southindian
Ingredients Method Notes

Ingredients
  

  • 350 gms Cauliflower medium
  • 5 tbsp Corn flour
  • 3 tbsp Besan flour / gram flour
  • 3 tbsp Rice flour
  • 2 tbsp Ginger garlic paste
  • 1.5 tbsp Red chilli powder
  • 1/4 tbsp Garam masala – ¼ tsp
  • Salt – as needed
  • 1 tbsp Kashmiri chilli powder or food colour (optional)
  • Water – as needed for batter
  • Oil – for deep frying

Method
 

  1. Wash cauliflower florets and soak them in hot salted water for 5 minutes. Drain completely and pat dry.
  2. In a bowl, add corn flour, besan, rice flour, chilli powder, garam masala, ginger garlic paste, and salt.
  3. Add water little by little and mix to form a thick batter.
  4. Add the cauliflower florets and coat them evenly with the batter.
  5. Cover and let the gobi marinate for at least 30 minutes for better flavour.
  6. Heat oil in a deep pan on medium flame.
  7. Drop the marinated florets carefully into hot oil and fry until golden and crispy.
  8. Remove and drain excess oil. Serve hot.

Notes

  • Make sure cauliflower is completely dry before adding to batter
  • Do not add too much water; thin batter will make gobi soggy
  • Oil should be hot before frying; cold oil absorbs more oil
  • Do not overcrowd the pan while frying
  • After marination, gobi can be kept in the refrigerator for up to 4–5 hours before frying
  • If marinated gobi releases water after refrigeration or freezing, adjust the batter by adding a little dry flour instead of water.