Chili Gobi Step By Step Recipe
Today we go from a soft and chewy cookie recipe to a recipe for hot and spicy, mouth-watering Indo-Chinese appetizer. Chilli gobi is a popular Indo Chinese starter dish served at several restaurants. I want to show how easy it is to make it in your kitchen. Chilli Gobi has been one of my favorite food since childhood and I have tried several versions of this. I have tried the deep fried as well as baked version and I have shared both versions today.
The Gobi, in Indian cooking, refers to Cauliflower. Chilli Gobi is nothing but cauliflower florets cooked and simmered in a tangy and spicy sauce. It has a strong and overwhelmingly delicious and simple flavor. Indo-Chinese recipes are typically flavored with spices such as cumin, coriander seeds. The tangy taste is more from ketchup and tomato chili sauce.
To make things simpler, I have listed separate ingredients for preparing the florets and for the sauce. I have also added links to the ingredients if you are finding it hard to buy it locally. I am hoping this recipe will be a huge success for you as it was for me. I like to serve Chilli Gobi with a steaming cup of rice but is just as good as an appetizer. It needs nothing but an eager eater:-)
Apart from appetizers like this, I have put together some simple vegan dessert recipes and dessert essentials. Just sign up for my newsletter to get a copy. It is my honest effort to show my readers how easy it is to stay vegan and make a difference. By subscribing to my newsletter, you will also get my recipes sent to your inbox.
Gobi, in Indian cooking, refers to Cauliflower. Chili Gobi is nothing but fried cauliflower florets cooked and simmered in a tangy and spicy sauce.
- 2 small-head cauliflowers
- 2 large capsicums, diced
- 1 medium size onion, chopped
- ½ cup plain flour
- 1/3 cup corn flour
- 2 tbsp rice flour
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp garlic powder
- 2 tsp minced ginger
- ½ cup water
- Salt to taste
- 2 cups oil (for deep frying)
- For sauce :
- 2 tbsp soy sauce
- 2 tbsp tomato chili sauce
- 1 tbsp tomato ketchup
- 2 tbsp garlic ginger paste
- 2 tsp oil
- Salt to taste
- 2 tbsp cilantro
- Wash the cauliflower florets and place them in hot boiled salt water for 30 minutes. Drain the water and keep it aside.
- Prepare batter: Take a large bowl and add all the flours one by one. Add turmeric, red chili, garlic powder, minced ginger and salt. Mix evenly.
- Add water slowly and prepare batter.
- If you want to try the baked version, preheat oven to 400F.
- Dip the cauliflower florets in the batter and place them on a baking tray.
- Spray a little oil on them and bake for 10 minutes.
- Flip them on the sides and bake again for 10 minutes or until they turn golden.
- If you are deep frying: place a deep frying vessel over medium heat with 2 cups of oil.
- When oil appears ready, dip cauliflower florets in the batter and fry until they are crispy.
- Preparing sauce: Place a pan over medium heat and add 2 tsp oil. As oil heats up, add ginger garlic paste and fry for 30 seconds.
- Add chopped onions and sauté until transparent.
- Add chopped capsicum and sauté for 3 minutes.
- Add soy sauce, tomato chili sauce, and tomato ketchup. Continue to sauté.
- Add cornstarch paste to thicken and cook for 2-3 minutes.
- Add fried or baked crispy cauliflower florets. Mix well and sauté for 2 more minutes.
- Switch off the heat and garnish with spring onions or cilantro.
Chili Gobi is ready to serve! Enjoy:) and let me know how this turns out for you.
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