Indian starter – The Pinch of Masala

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

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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.

✨ A Dish That’s Both Sweet and Spicy — Just Like Life

You know that one dish that always made it to the table, no matter how short the menu?
Paneer Chilli.

It’s what we ordered when we couldn’t decide between desi and Chinese.
It’s the dish that came sizzling on a hot plate in college cafés and late-night dhabas.
It’s soft paneer in a bold, saucy coat — sweet, spicy, and perfectly high on drama.

And making it at home? It’s easier (and way better) than you think.

🛒 What You’ll Need (Serves 2–3):

For the paneer:

200g paneer, cubed

2 tbsp cornflour

1 tbsp maida (all-purpose flour)

Salt + pepper to taste

Oil to shallow fry

For the sauce:

1 small onion, cubed

1 small capsicum, cubed

2–3 garlic cloves, finely chopped

1 inch ginger, chopped or grated

1–2 green chilies, slit

1½ tbsp soy sauce

1 tbsp chili sauce

1 tbsp tomato ketchup

½ tsp vinegar

¼ cup water + 1 tsp cornflour (slurry)

1 tsp sugar (optional)

Spring onions + sesame (for garnish)

🍲 How to Make It – Glossy, Spicy & Full of Vibes

1. Crisp the Paneer

Toss paneer cubes in cornflour, maida, salt, and pepper. Shallow fry till golden. Keep aside.

This is that moment when your kitchen starts smelling like the canteen counter.

2. Sizzle the Base

In a hot wok, add 1 tbsp oil. Sauté garlic, ginger, and green chilies till aromatic.
Add onions and capsicum. Toss on high flame — keep them crunchy!

3. Make It Saucy

Lower the heat. Add soy sauce, chili sauce, ketchup, vinegar, and sugar. Mix well.

Add the cornflour slurry and stir till it thickens slightly.

4. Toss It All Together

Add the fried paneer and toss quickly so it coats evenly. Garnish with spring onions and sesame.

❤️ Why Paneer Chilli Will Always Be a Mood

Desi soul, Chinese drama

Fast, fun, and full of flavor

Can be dry (starter) or gravy (main)

Because one bite = one flashback to college, cafés, and street stalls

Tag: Indian starter

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