Gobi 65 is an Indo-Chinese classic of battered, deep-fried cauliflower. This version uses an air fryer for a lighter, healthier, guilt-free result without sacrificing the crispiness or flavor.
Many Indo-Chinese orders feature either Gobi 65 or Chicken 65 — both are beloved for good reason. Gobi 65 traditionally involves deep-frying cauliflower florets in a spicy batter. In this recipe, the cauliflower is air-fried for a much lighter result while still delivering the crunchy exterior and bold flavors you expect. After air frying, the florets are tossed in a quick, aromatic tempering that brings everything together.
This is a quick recipe using everyday pantry spices and simple techniques. Once you learn how easy it is to make Gobi 65 at home in the air fryer, you may rarely order takeout again.
Gobi 65 Ingredients
Cauliflower: Cut into even florets and blanched briefly before marinating.
Spices: Turmeric, Kashmiri red chilli powder, cumin powder, fennel (saunf) powder, and coriander powder add warmth, color, and depth.
Ginger and garlic: Ginger-garlic paste is used in the marinade, while finely chopped ginger and garlic are used in the final tempering for aroma.
Sugar: A small amount balances the heat and acidity.
Curry leaves: Added to both the marinade and the tempering for an earthy, aromatic note.
Curd (yogurt): Tenderises the cauliflower, helps the marinade adhere, and gives a mild tang. Plain Greek yogurt can be used as a substitute.
All-purpose flour (maida): Provides structure and crispness to the coating.
Cornflour: Helps make the exterior extra crisp and light.
Oil: A neutral oil such as peanut, sunflower or vegetable oil is best for both the marinade and brushing while air frying.
Green chillies: For authentic Indo-Chinese heat—adjust to taste.
Frequently Asked Questions
Excess moisture is the most common cause. Ensure cauliflower is well drained after blanching, use a thick batter so it clings to the florets, and avoid overcrowding the air fryer basket to allow proper air circulation.
Yes, but thaw thoroughly and pat dry before marinating. Any remaining ice or water will make the batter runny and reduce crispness.
The coating should be cooked through and golden, and the cauliflower should be tender inside with crisp, slightly browned edges. A short blast at higher temperature at the end helps achieve the final crunch.
Top Tips
- Don’t skip blanching. A brief 30-second blanch cleans and slightly tenderises the cauliflower without fully cooking it. Immediately rinse with cold water to stop the cooking.
- Drain the cauliflower thoroughly. Pat the florets dry with a towel to remove surface moisture so the batter adheres well.
- Add water to the batter gradually. The batter should lightly coat each floret rather than run off. You may need less water depending on how dry the cauliflower is.
- Give each floret space in the basket. Arrange florets in a single layer with a small gap between pieces for even hot-air circulation and crisping.
- Brush oil during cooking. Lightly brushing oil between air-frying intervals improves browning and crisping.
- Stir-fry on high heat for the final toss. A quick, high-heat stir-fry with aromatics preserves crispness and enhances flavor.
Storage Tips
- Refrigerate: Keep leftovers 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 to restore crispness, or reheat briefly in a hot pan.
- Avoid microwaving: A microwave will make the coating soft and soggy.
- Freezing not recommended: Freezing and thawing can soften the batter, so this dish is best enjoyed fresh.
Serving Ideas
- Serve hot with sliced onions and lemon wedges for an authentic restaurant-style presentation.
- Offer green chutney or a spicy mayonnaise-style dip on the side as a snack or appetizer.
- Pair with fried rice, Hakka noodles or Schezwan noodles to make an Indo-Chinese meal.
- Use the crispy florets in wraps or rolls with onions and mint chutney for a quick lunch.
- Enjoy with a chilled soft drink or masala soda for a party snack.
Customisation Ideas
- Make it spicier: Increase green chillies or add a pinch of hot chilli powder during the stir-fry.
- Add vegetables: Toss in sliced onions, bell peppers or spring onions during the final stir-fry for extra texture and color.
- Extra crisp: Add a little more cornflour to the batter if it’s too loose or the coating needs more crunch.
- Skip the stir-fry: Serve the air-fried cauliflower with a dipping sauce if you’re short on time—the coating is delicious on its own.
- Finish with extra flavor: Try a sprinkle of crushed black pepper, toasted sesame seeds, or chopped coriander to vary the profile.
This Air Fryer Gobi 65 works equally well as a party starter, teatime snack or a flavorful side. It’s spicy, crunchy, and packed with flavor while being much lighter than the traditional deep-fried version. The method keeps the cauliflower tender inside and crisp outside, and the final tempering adds an irresistible aroma and bite.
If you try this recipe, consider sharing a photo on social media or saving the recipe for later. Enjoy experimenting with spice levels and accompaniments to make it your own.
Watch Gobi 65 Recipe Video
A video demonstration can be helpful to see the blanching, marination and air-frying steps in action. Search for “Air Fryer Gobi 65” from trusted recipe channels or your preferred recipe creator to view a step-by-step video.
Gobi 65
This Indo-Chinese classic features crispy, spicy cauliflower. Made in the air fryer, it’s lighter but remains equally crunchy and flavorful.
Ingredients
For marination
- 300 grams cauliflower florets (approx. 3 cups, cut into 1-inch florets)
- 1 ½ tsp ginger-garlic paste
- ⅛ tsp turmeric powder
- 1 tbsp + ¾ tsp Kashmiri chilli powder (divided)
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ¾ tsp salt
- ¾ tsp sugar
- 2 sprigs curry leaves, finely chopped
- 2 ¼ tbsp curds / yoghurt, whisked
- 3 tbsp maida (all-purpose flour)
- 1 ½ tbsp cornflour
- 1 ½ tsp neutral oil
- 1 tbsp water (add gradually as needed)
Other
- 2 tbsp neutral oil, divided
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2 green chillies, halved
- ½ tsp Kashmiri chilli powder (for stir-fry)
- ¼ tsp fennel (saunf) powder
- 2 sprigs curry leaves (for tempering)
Instructions
Blanching cauliflower
- Bring a pot of water to a boil and add the cauliflower florets with a pinch of salt. Mix in boiling water for 30 seconds only, then drain immediately. Rinse with cold water to stop cooking and drain thoroughly. Set aside.
Marinating cauliflower
- Place blanched florets in a wide bowl. Add all marination ingredients except water and mix well with your hands so the spices and flour coat the florets evenly. Add water a teaspoon at a time if needed until the batter lightly coats each floret.
Air frying cauliflower
- Preheat the air fryer to 180°C and lightly brush the basket with oil. Arrange marinated florets in a single layer with gaps between them. Brush the florets lightly with oil.
- Air fry at 180°C for 10 minutes. Brush again with a little oil and air fry at 180°C for another 8–10 minutes until the masala is cooked and the coating looks set.
- Finish with a short blast at 200°C for 2–3 minutes to achieve a golden, crisp exterior. Transfer to a plate to cool slightly.
Deep-fry alternative
- Heat ¼ cup oil in a deep pan. When oil is medium-hot, fry marinated florets in batches on medium heat for 4–5 minutes until golden and crisp. Drain on paper towels.
Final stir-fry (Gobi 65 fry)
- Heat 1–2 tbsp oil in a pan over medium heat. Add chopped garlic, ginger and green chillies and saute briefly until fragrant.
- Add curry leaves and saute for a minute, then stir in Kashmiri chilli powder and fennel powder. Add the fried cauliflower and toss on high heat for one minute to combine and heat through. Serve immediately.
Notes
- Blanch cauliflower for exactly 30 seconds to make it slightly tender; do not overcook in boiling water. Over-blanched florets will become too soft and won’t crisp properly.
Nutrition
Calories: 154 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 2 g, Fiber: 3 g, Sodium: 577 mg, Vitamin C: 59 mg (approximate per serving).