cauliflower recipes – The Pinch of Masala

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serving: 3–4

—

About the Recipe

Gobi Chilli is a crowd-favorite Indo-Chinese fusion dish made with crispy batter-fried cauliflower tossed in a spicy, tangy sauce. It’s bold, addictive, and perfect as a starter, side dish, or even a party snack. Serve it dry as an appetizer or make it semi-gravy for a perfect pairing with fried rice or noodles.

Looking for more Indo-Chinese starters? Try my Cabbage Pakora or Moonglet for a twist!

Crispy gobi chilli tossed in spicy garlic sauce with bell peppers and onions – Indo-Chinese recipe

Ingredients

For Frying Cauliflower:

2 cups cauliflower florets

½ cup all-purpose flour (maida)

¼ cup cornflour

1 tsp ginger-garlic paste

¼ tsp pepper powder

Salt to taste

Water (to make a thick batter)

Oil (for deep frying)

For the Sauce:

1 tbsp oil

1 tbsp finely chopped garlic

1 tsp finely chopped ginger

2 green chilies, slit

1 small onion, diced

1 small capsicum, diced

2 tbsp spring onion whites (optional)

1 tbsp soy sauce

1 tbsp red chili sauce

1 tbsp tomato ketchup

½ tsp vinegar

½ tsp sugar

Salt to taste

Spring onion greens (for garnish)

Step-by-Step Instructions

1. Prepare Cauliflower:

Parboil cauliflower florets in salted hot water for 2–3 minutes. Drain and set aside.

Mix maida, cornflour, pepper, ginger-garlic paste, salt, and a little water to make a thick batter.

Coat cauliflower florets in the batter and deep-fry until golden and crispy. Set aside on paper towels.

2. Make the Sauce:

Heat oil in a wok or pan. Sauté garlic, ginger, and green chilies until aromatic.

Add onions and capsicum. Stir-fry on high flame for 2–3 minutes.

Add soy sauce, chili sauce, ketchup, vinegar, sugar, and salt. Mix well.

3. Toss & Serve:

Add the fried cauliflower to the sauce. Toss quickly to coat evenly.

Garnish with chopped spring onions. Serve hot!

Tips & Variations

Double fry the cauliflower for extra crispiness.

Add a tsp of red chili paste or Kashmiri chili powder for more vibrant color.

For a gravy version, mix 1 tsp cornflour in ¼ cup water and add to the sauce before tossing cauliflower.

FAQs

Q: Can I make this ahead of time?
A: Fry the cauliflower and prep the sauce in advance. Toss just before serving to retain crispiness.

Q: Is it gluten-free?
A: Substitute all-purpose flour with rice flour for a gluten-free option.

🌾 When Winter Mornings Smell Like Butter & Grated Gobi

Crisp on the outside, spicy and soft on the inside — Gobi Paratha is one of those dishes that defines cozy, homemade comfort.

Stuffed with freshly grated cauliflower, green chilies, and warming spices, it’s best served straight off the tawa with a dollop of makkhan (white butter) and a spoonful of achar (pickle).

🛒 What You’ll Need (Makes 4–5 parathas):

For the dough:

1½ cups atta (whole wheat flour)

Pinch of salt

Water to knead

Ghee or oil for roasting

For the filling:

1½ cups grated cauliflower (gobi)

1 green chili, finely chopped

½ inch ginger, grated

1 tbsp coriander leaves, chopped

½ tsp ajwain (carom seeds)

½ tsp amchur (dry mango powder)

½ tsp garam masala

Salt to taste

🍳 How to Make It – Hot, Spiced & Ghee-Laced

1. Prep the Filling

Squeeze excess water from grated gobi using a muslin cloth or hands.
Mix with chili, ginger, spices, and salt. Let it rest for 5 minutes.

2. Prepare Dough

Knead soft dough using atta, salt, and water. Rest for 15 mins.

3. Stuff & Roll

Take a small dough ball, roll into a disc, place 2 tbsp filling in center.
Seal and gently roll out again — medium thickness.

4. Roast on Tawa

Place on hot tawa, cook both sides with ghee/oil until golden brown spots appear.

5. Serve Hot

With curd, butter, or mango pickle. Optional: masala chai on the side.

❤️ Why Gobi Paratha Is a Forever Favorite

Seasonal, spicy, and comforting

Great for breakfast or tiffin

Tastes even better with ghee

Because cauliflower was made for stuffing!

Tag: cauliflower recipes

Gobi Chilli – Indo-Chinese Crispy Cauliflower

Gobi Paratha – Spiced Cauliflower Stuffed Flatbread Straight from the Tawa