Chilli gobi recipe with step-by-step photos. Completely scrumptious is that this restaurant type chilli gobi recipe from the Indo Chinese language delicacies. You simply can not cease consuming these crispy and spicy cauliflower florets. This cauliflower chilli makes an superior starter or snack at household dinners or get-togethers.
You see Indo Chinese language meals is considered one of our favourite fusion meals and sure I’ve shared many Indo Chinese Recipes as nicely. This chilli gobi can also be our favourite and is a restaurant type model. It’s crispy, saucy, umami, spicy and oh so good. Serve chilli gobi to your loved ones or your pals and they’ll find it irresistible and maintain you asking for extra.
What’s Chilli Gobi
Chilli gobi is a well-liked starter or snack recipe from the Indo Chinese language delicacies and fusion recipe. It has a crispy texture with a spicy, candy and bitter style. The cauliflower florets are batter-coated, deep fried after which combined with stir-fried spring onions, capsicum (inexperienced bell pepper), soy sauce, candy purple chilli sauce, salt and pepper.
Principally, chilli gobi is one other addition to the group of chilli recipes from the Indo Chinese language delicacies like Chilli paneer, Chilli Mushroom, Chilli potato.
The recipe that I’ve shared is a crispy dry model and never the gravy (sauce primarily based) model. Do take into account that making chilli gobi takes time, so please be affected person. However the finish result’s well worth the time and vitality spent in getting ready this dish.
It’s important to serve cauliflower chilli sizzling or else the crispiness will scale back. Whereas serving you possibly can garnish with some spring onion greens.
Step-by-Step Information
The way to make Chilli Gobi
Blanching cauliflower
1. Rinse after which break or chop 1 small to medium cauliflower (350 grams cauliflower) in small florets. You have to about 3 to three.25 cups of chopped cauliflower florets. Chop cauliflower into small items as then they change into extra crispy.
2. In pan or saucepan take 2.5 cups water and add ¼ teaspoon salt.
3. Carry the water to a rolling boil.
4. Swap off the warmth and maintain the pan on the kitchen countertop. Add the cauliflower florets. Blanch for five minutes.
5. Drain all of the water and maintain the blanched cauliflower apart. Do ensure that to empty all of the water very nicely.
6. In the meantime thinly slice 1 small capsicum (inexperienced bell pepper) and a couple of medium sized spring onion whites (scallions). Finely chop 1.5 inches ginger, 5 to six medium to massive garlic cloves and slit 2 to three inexperienced chillies. Hold apart.
You have to ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
Making batter for chilli gobi
7. Take 1 cup all-purpose flour (maida) and 4 tablespoons corn flour (corn starch) in a mixing bowl.
8. Add 1 teaspoon Kashmiri purple chilli powder and ¼ teaspoon black pepper powder. Additionally, add salt as required. I added 1 teaspoon rock salt. If utilizing iodized salt, then add ⅓ to ½ teaspoon salt relying on style.
9. Add 1 teaspoon soy sauce.
10. Subsequent add ½ teaspoon candy purple chilli sauce or candy chilli garlic sauce or sriracha sauce.
11. Add 1 cup of water in components.
12. Start to combine.
13. Add the remaining water and make a clean batter with out lumps. Relying on the standard and texture of flours, you possibly can add ¾ to 1 cup water.
14. The batter ought to have a medium consistency and shouldn’t be thick or skinny. If the batter appears to be like skinny, then add some extra all-purpose flour (maida). If the batter appears to be like thick then add some extra water. Warmth oil for deep frying on medium warmth.
Frying gobi
15. When the oil turns into sizzling then place some cauliflower florets within the batter.
16. Coat the florets evenly with the batter.
17. Slid off the additional coating from the florets on the perimeters of the bowl and place the batter coated cauliflower florets in medium sizzling oil.
Add much less portion of the florets and don’t overcrowd the pan or kadai or wok. Fry cauliflower florets in medium sizzling oil.
18. When one facet turns into golden and crisp, flip over every floret. The cauliflower fritters will stick to one another. Thus add much less quantities and as quickly as you add them stir with a spoon in order that they don’t stick.
In case they stick, then fry them collectively as one entire. When you place them on paper towels then break them once they change into much less sizzling.
19. Flip for a few occasions extra, in order that the florets are evenly fried, golden and crisp.
20. Take away the fried gobi florets with a slotted spoon or spider spoon.
21. Place the fried gobi florets on a kitchen paper towel for additional oil to be absorbed. Equally, fry the gobi florets in 3 to five batches relying on the scale of the kadai or wok.
You’ll be able to cease right here too and have these crisp cauliflower fritters as a snack.
Making the sauce base for chilli gobi
22. Warmth 1 tablespoon toasted sesame oil in a pan or wok or kadai. Use peanut oil or sunflower oil for those who don’t have toasted sesame oil. Gingelly oil comprised of uncooked sesame seeds will also be used.
Add 1 tablespoon chopped garlic, 1 tablespoon finely chopped ginger and a couple of to three slit inexperienced chillies.
24. Sauté them for some seconds until the uncooked aroma of each ginger and garlic goes away.
25. Add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
26. Combine after which improve the flame to medium or medium-high after including the onions and capsicum.
27. Stir continuous and stir fry onions until they change into translucent. If the bottom begins wanting browned then scale back the flame.
28. Decrease the warmth after which add 1 teaspoon soy sauce and 1 teaspoon candy purple chilli sauce. You should use candy chilli garlic sauce or sriracha sauce as an alternative of candy purple chilli sauce.
29. Combine very nicely.
Making chilli gobi
30. Add the fried cauliflower florets.
31. Add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per style. Add a couple of pinches of salt because the sauces and fried cauliflower florets have already got salt in them.
32. Improve the warmth to medium or medium-high. Combine and toss nicely. Swap off the warmth. Sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. Combine once more. Test the style and add extra sauces, pepper, salt and sugar if required.
33. Sprinkle 2 tablespoons of spring onion greens.
34. Serve chilli gobi sizzling or else the crispiness reduces. Garnish gobi chilli with some spring onion greens whereas serving.
Extra tasty snacks recipes for you!
Under I’ve talked about some ideas as a way to make an amazing restaurant type and finest chilli gobi.
Tricks to make the very best chilli gobi
- Measurement of the cauliflower florets issues – Chop or break the cauliflower in small florets to get a crispy texture. Giant cauliflower florets received’t provide you with that crispiness. Don’t chop the cauliflower too small as you don’t need to spend an excessive amount of time frying them.
- Deep frying – Sure deep fry to get that crispy texture. No baking or air frying the gobi florets as these simply don’t give a crisp fried texture. For well being causes, you possibly can bake or air-fry, however the crisp texture received’t be there.
- Blanching – It’s at all times higher to blanch cauliflower as this can do away with bugs and worms within the cauliflower. The frying time can also be lowered.
- Hold every thing prepared – when making recipes which name for stir-frying, it’s a finest follow to maintain all of the substances prepared close to your range prime.
- Forgiving recipe – This recipe is forgivable and you’ll simply halve it.
- Soy sauce – if potential use naturally fermented soy sauce.
- Roughly of the sauces – Don’t improve the quantity of sauces than what’s talked about within the recipe, or else the style could go awry and the ultimate dish received’t style that good.
- Kashmiri purple chilli powder – sure please use Kashmiri purple chilli powder because it provides a deep orangish purple coloration on this chilli gobi recipe and appears good. A pure purple coloring ingredient as nicely. If utilizing another kind of purple chilli powder, it’s possible you’ll not get this deep purple coloration. If the purple chilli powder is spicy, then scale back the quantity. You’ll be able to even use deghi mirch powder as an alternative of Kashmiri purple chilli powder.
- Stability – in all Indo Chinese language recipes steadiness in all the varied tastes is a key level. So maintain a verify whereas including the sauces and spices and don’t go overboard.
Please you should definitely fee the recipe within the recipe card or depart a remark beneath if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Chilli Gobi (Cauliflower Chilli)
Chilli gobi is a well-liked starter or snack recipe from the indo Chinese language delicacies. A fusion dish, chilli gobi is crispy, spicy, barely candy and bitter tasting. The cauliflower florets are batter coated, deep fried after which combined with stir-fried spring onions (scallions), capsicum (inexperienced bell pepper), sauces, salt and pepper.
Prep Time 15 minutes
Prepare dinner Time 45 minutes
Complete Time 1 hr
Forestall your display from going darkish whereas making the recipe
blanching cauliflower
Rinse after which break or chop the cauliflower in small florets. You have to about 3 to three.25 cups chopped cauliflower florets.
In a pan or saucepan take 2.5 cups water and add ¼ teaspoon salt. Carry the water to a rolling boil.
Swap off the flame and maintain the pan on the kitchen countertop. Add the cauliflower florets. Blanch for five minutes.
Drain all of the water and maintain the blanched cauliflower apart.
In the meantime thinly slice 1 small capsicum (inexperienced bell pepper) and a couple of medium sized spring onion whites (scallions). Finely chop 1.5 inches ginger, 5 to six medium to massive garlic cloves and slit 2 to three inexperienced chillies. Hold apart.
making batter for chilli gobi
Take all-purpose flour and corn flour (corn starch) in a mixing bowl.
Additionally add salt as required. I added 1 teaspoon rock salt. If utilizing iodized salt, then add ⅓ to ½ teaspoon relying on style. Be aware that the sauces can even have salt, so go simple on the salt.
Add kashmiri purple chilli powder, black pepper powder, soy sauce and candy purple chilli sauce or candy chilli garlic sauce or sriracha sauce
Add 1 cup water in components and start to combine.
Add remaining water and make a clean batter with out lumps. relying on the standard and texture of flours, you possibly can add ¾ to 1 cup water.
The batter ought to have a medium consistency and shouldn’t be thick or skinny. If the batter appears to be like skinny, then add some extra all-purpose flour. If batter appears to be like thick then add some extra water. Warmth oil for deep frying on medium flame.
frying gobi
When the oil turns into sizzling then place some cauliflower florets within the batter.
Coat them with the batter evenly.
Slid off the additional coating on the sides of the bowl and place the batter cauliflower florets within the sizzling oil. add much less portion of the florets within the oil and don’t overcrowd the pan or kadai or wok.
When one facet turns into golden and crisp, flip over every florets. Flip for a few occasions extra, in order that the florets are evenly fried, golden and crisp.
Do observe that the cauliflower fritters will stick to one another whereas frying. Thus add much less portion of the florets in oil. Additionally as quickly as you add them stir with a spoon in order that they don’t stick. In case they stick, then fry them collectively as one entire. When you place them on paper towels then break them once they change into much less sizzling.
Take away the fried gobi florets with a slotted spoon or spider spoon. Fry gobi florets in 3 to five batches relying on the scale of the kadai or wok.
Place the fried gobi florets on a kitchen paper towel for additional oil to be absorbed.
making the sauce base for chilli gobi
Warmth 1 tablespoon toasted sesame oil in a pan or wok or kadai. Use peanut oil or sunflower oil for those who don’t have toasted sesame oil. Gingelly oil comprised of uncooked sesame seeds will also be used.
Add 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped ginger and a couple of to three slit inexperienced chillies.
Sauté them for some seconds until the uncooked aroma of each ginger and garlic goes away.
Then add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
Combine after which improve the flame to medium or medium-high after including the onions and capsicum.
Then stir continuous and stir fry onions until they change into translucent. If the bottom begins wanting browned then scale back the flame.
When the onions flip translucent, then decrease the flame and add 1 teaspoon soy sauce and 1 teaspoon candy purple chilli sauce. You’ll be able to add candy chilli garlic sauce or sriracha sauce as an alternative of candy purple chilli sauce.
Combine the sauces very nicely with the onions and capsicum.
making chilli gobi
Now add the fried cauliflower florets.
Add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per style. Add a couple of pinches of salt because the sauces and fried cauliflower florets have already got salt in them.
Improve the flame to medium or medium-high. Combine and toss nicely. Swap off the flame. Sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. Combine once more. Test the style and add extra sauces, pepper, salt and sugar if required.
Sprinkle 2 tablespoons spring onion greens.
Serve gobi chilli sizzling or else crispiness reduces. Garnish with some spring onion greens whereas serving.
- Chop cauliflower in small florets to get a crispy texture. Giant cauliflower florets will give a much less crispy texture. Additionally, don’t chop the cauliflower too small as you don’t need to spend an excessive amount of time frying them.
- Deep fry the florets to get a extremely good crispy texture.
- It’s at all times higher to blanch cauliflower as this can do away with bugs and worms within the cauliflower. The frying time can also be lowered.
- Hold all of the substances prepared earlier than you start to stir fry them.
- This recipe will be simply halved.
- If potential then please do use naturally fermented soy sauce.
- Don’t add an excessive amount of of the sauces because the style will not be good within the ultimate dish.
- Including kashmiri purple chilli powder provides a deep orangish purple coloration on this chilli gobi recipe and appears good too. You’ll be able to even use deghi mirch powder as an alternative of kashmiri purple chilli powder.
- Stability is a key level in all indo chinese language recipes. So do maintain a verify when including the sauces and spices and don’t go overboard.
Diet Details
Chilli Gobi (Cauliflower Chilli)
Quantity Per Serving
Energy 292 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 1g6%
Sodium 358mg16%
Potassium 365mg10%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 690IU14%
Vitamin C 65.6mg80%
Calcium 41mg4%
Iron 2.1mg12%
* P.c Each day Values are primarily based on a 2000 calorie food regimen.
This Chilli Gobi submit from the archives, initially revealed in Might 2019 has been up to date and republished on February 2023.
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