The perfect little bites of fried cauliflower coated in sweet and spicy Indo-Chinese sauce. Chili 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.
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.
What is chili Gobi?
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.
We would 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:-)
Key Ingredients
Cauliflower
Besan flour or plain flour
Turmeric, red chili powder
Oil for deep frying( skip if you are baking)
Bell pepper
Tomato ketchup
Tomato hot sauce
Apart from appetizers like this, I have put together some simple vegan dessert recipes and dessert essentials.
Check out more cauliflower recipes here
Vegan Cauliflower buffalo wings
📖 Recipe
Chili Gobi
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 small-head cauliflowers
- 2 large capsicums - diced
- 1 medium size onion - chopped
- ½ cup plain flour
- ⅓ cup cornflour
- 2 tablespoon rice flour
- ¼ teaspoon turmeric powder
- ½ teaspoon paprika or red chili powder
- ¼ teaspoon garlic powder or 1 garlic clove
- 2 teaspoon minced ginger
- ½ cup water
- Salt to taste
- 2 cups oil - for deep frying
- For sauce
- 2 tablespoon soy sauce
- 2 tablespoon tomato chili sauce
- 1 tablespoon tomato ketchup
- 2 tablespoon garlic ginger paste
- 2 teaspoon oil
- Salt to taste
- 2 tablespoon cilantro
Instructions
- Wash the cauliflower florets and place them in hot boiled salt water for 30 minutes. Drain the water and keep it aside.
- Prepare the 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 the 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 the sauce: Place a pan over medium heat and add 2 teaspoon oil. As the oil heats up, add ginger garlic paste and fry for 30 seconds.
- Add chopped onions and saute until transparent.
- Add chopped capsicum and saute for 3 minutes.
- Add soy sauce, tomato chili sauce, and tomato ketchup. Continue to saute.
- Add cornstarch paste to thicken and cook for 2-3 minutes.
- Add fried or baked crispy cauliflower florets. Mix well and saute for 2 more minutes.
- Switch off the heat and garnish with spring onions or cilantro.
Video
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Chilli Gobi is ready to serve! Enjoy:) and let me know how this turns out for you.
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