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!
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.
The Pinch of Masala 