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:-)
Besan flour or plain flour
Turmeric, red chili powder
Oil for deep frying( skip if you are baking)
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
- 2 small-head cauliflowers
- 2 large capsicums - diced
- 1 medium size onion - chopped
- ½ cup plain flour
- ⅓ cup cornflour
- 2 tbsp rice flour
- ¼ tsp turmeric powder
- ½ tsp paprika or red chili powder
- ¼ tsp garlic powder or 1 garlic clove
- 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 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 tsp 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.
Chilli Gobi is ready to serve! Enjoy:) and let me know how this turns out for you.
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You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!