GOBI 65 – Deep Fried Cauliflower with Indian Spices
GOBI 65 (Deep Fried Cauliflower with Indian Spices)



Blanched cauliflower florets coated with aromatic Indian spices and deep fried. Beat the cold with this spicy and delicious snack or serve as an appetiser at your next party.


1 medium size cauliflower, cut into florets
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp black pepper powder
4 tbsp plain flour
4 tbsp corn flour
½ cup of water
½ bunch coriander leaves, finely chopped
1 sprigs of curry leaves, finely chopped
1 tsp salt or to taste
1 tsp chaat masala (optional)
Oil for deep frying
Few curry leaves and green chillies for garnish


In a pot of boiling water, blanch the cauliflower florets for a minute. Drain and set aside.

In a bowl, add ginger garlic paste, garam masala powder, chopped coriander, chopped curry leaves, salt, red chilli powder, black pepper powder, plain flour, corn flour, add a little water and mix well to make a thick marinade.

Pour the marinade onto the blanched cauliflower florets, coat well with the mixture and set aside for frying.

Heat oil in a pan and deep fry the cauliflower in batches until crispy and golden brown. Drain in a kitchen towel and sprinkle some chaat masala if using.

Garnish with some fried curry leaves and green chillies and serve hot with a cuppa.



About Sushil Ravikumar

Sushil Ravikumar is a former Masterchef NZ contestant and enthusiastic fan of MTR Foods products. Sushil's recipes are designed to help unlock the flavours of India for N... View all posts by Sushil Ravikumar

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