Chilli Gobi

Chilli Gobi is a popular Indo Chinese starter served at restaurants. This Chilli Gobi Recipe is simple and easy to make still gives that restaurant taste, do try and let me know! Lets learn Chilli Gobi Recipe with stepwise pictures and video.

Chilli Gobi – Cauliflower also called as gobi is deep fried,tossed in a mild sweet and hot sauce. It is crisp and delicious as a starter and goes well with mild pulaos and fried rice too.

About Chilli Gobi

Chilli Gobi is popular in restaurants and street side shops too. Though there a lot of chilli recipes the most wanted and popular ones are Chilli Gobi and Chilli Paneer .

Chilli Gobi is generally made dry as in restaurants. But you can make a slightly saucey version as per your preference.

Chilli Gobi and Gobi Manchurian is often confused but both are different in taste and texture. I prefer Chilli Gobi dry and for manchurian a bit saucey which is perfect as a starter or as a sidedish.

Cleaning & Blanching Cauliflower

To warm water add rock salt then cauliflower florets to it. Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms. Rinse it well,drain and cauliflower is ready for cooking. Now to boiling water add salt, turmeric powder and add the cauliflower florets, let it cook in high flame for 2 mins, drain water and remove – this process of cooking is blanching.

Chilli Gobi Ingredients

• Cauliflower (Gobi) : A medium sized flower will be good for 2 people.
• Flour : Maida and cornflour is added to coat gobi to deep fry until crisp. You can replace maida with wheat flour too.
• Sauces : I have added Soya Sauce and Tomato Sauce for making Chilli Gobi. You can add vinegar, hot sauce, garlic sauce and skip any of the sauce based on your preferences.
• Spring Onion : Spring Onion adds to the taste & flavour of Chilli Gobi.
• Others : Onion, capsicum, garlic are added for taste and flavour. Onion and capsicum adds a nice crunch to Chilli Gobi.

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📖 Recipe Card

Chilli Gobi Recipe Step by Step

1.To warm water add rock salt.

2.Add cleaned cauliflower florets to it. Set aside for 10 mins.

3.Drain water and remove the cauliflower. This is to ensure there are no worms. Discard the water.

4.To a sauce pan add water let it boil then add salt and a pinch of turmeric powder to it.

5.Add cauliflower florets.

6.Let it cook for 2 mins(not more than that) in high flame.

7.Switch off and drain water.

8.Rinse with cold water to avoid further cooking. Set aside to cool.

9.To a small bowl add 1 teaspoon soya sauce, 1 and 1/2 teaspoon chilli sauce, 2 tablespoon tomato sauce, 1/4 teaspoon red chilli powder, 1/4 teaspoon pepper powder along with 2 tablespoon water.

10.Mix well and set aside.

11.To another small bowl add 1 heaped teaspoon cornflour with 2 tablespoon water, mix it well to form a slurry and set aside.

12.In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/2 teaspoon pepper powder, 1 teaspoon kashmiri red chilli powder and required salt to taste.

13.Mix it well and set aside.

14.Add water little by little to form a slightly thick batter.

15.The batter should be flowing but thick to coat the paneer.

16.Carefully add it to preheated oil. Fry in medium flame. Add in batches. Do not dusturb for the first few seconds then flip over.

17.It may stick to each other so break it while flipping to other side.

18.Deep fry until golden brown and crisp as shown. Repeat to finish all the florets.

19.You can break the stuck pieces after frying too. Set aside.

20.To a wok heat 1 tablespoon oil – add 1 tablespoon garlic and 1 teaspoon ginger finely chopped. Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.

21.Add 1/2 cup onion, 1/2 cup capsicum. Saute for a minute, do not let it soften it should be crunchy.

22.Add the sauce mixture along with cornflour slurry.

23.Give a quick mix. Cook until sauce thickens a bit.

24.Add fried gobi florets.

25.Toss well.

26.Add 1 tablespoon spring onion green and toss give a quick toss.

27.Adjust with salt and pepper if needed as per taste.

28.Give a quick mix and switch off.

Delicious Chilli Gobi is ready!

Expert Tips

• Always fry in medium high flame to get crisp gobis.
• Make sure to serve once it is done else it will become soggy.
• You can skip capsicum if you don’t like.
• Add cubes of onion capsicum so that it retains its crunch.
• Adjust spice level according to your taste.
• You can use colored capsicum just for adding color or use just green capsicum.
• Using freshly ground pepper adds a great flavor to the dish.
• Do not skip spring onion as it is one of the main ingredient for Chilli Gobi.

Serving & Storage Suggestion

Chilli Gobi needs no sidedish as it tastes great on its own. Chilli Gobi is a delicious starter and makes a great sidedish for fried rice, pulao etc. Chilli Gobi is meant to be served hot but if you want to make it for a party or get together.

FAQS

1.What is Chilli Gobi? How is it different from Gobi Manchurian

Chilli Gobi is a spicy starter and serves a great sidedish for fried rice, pulao etc. Gobi Manchurian is more saucey and no chillies, red chilli powder is used for it whereas for Chilli Gobi, red chilli powder and green chillies are added more to make it a bit spicy.

2.My cauliflower is not crispy what should I do?

If you fry in low flame it may turn soggy. In that case refry it in high flame for few seconds until crisp then use it.

3.Can I skip maida / white flour?

If you are very conscious about suing maida you can replace it with wheat flour. There will no major taste difference.