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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 medium sized cauliflower cut into florets
  • 1/2 cup onion
  • 1/2 cup capsicum
  • 1 tablespoon garlic chopped finely
  • 1 teaspoon ginger chopped finely
  • 1 no green chilli sliced
  • 1 tablespoon spring onion green
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon pepper powder
  • 1 tablespoon oil
  • salt to taste

For the batter

For the sauces

  • 1 teaspoon soya sauce
  • 1 and 1/2 teaspoon chilli sauce
  • 2 tablespoon tomato sauce
  • 1/4 teaspoon kashmiri chilli powder
  • 1/4 teaspoon pepper powder
  • salt to taste

Cornflour Slurry

  • 1 heaped teaspoon cornflour
  • 2 tablespoon water

Instructions

  • To warm water add rock salt.
  • Add cleaned cauliflower florets to it.Set aside for 10 mins.
  • Drain water and remove the cauliflower.This is to ensure there are no worms. discard the water.
  • To a sauce pan add water let it boil then add salt and a pinch of turmeric powder to it.
  • Add cauliflower florets.
  • Let it cook for 2 mins not more than that in high flame.
  • Switch off and drain water.
  • Rinse with cold water to avoid further cooking. Set aside to cool.
  • 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.
  • Mix well and set aside.
  • To another small bowl add 1 heaped teaspoon cornflour with 2 tablespoon water, mix it well to form a slurry and set aside.
  • 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.
  • Mix it well and set aside.
  • Add water little by little to form a slightly thick batter.
  • The batter should be flowing but thick to coat the paneer.
  • Carefully add it to preheated oil. Fry in medium flame. Add in batches. Do not dusturb for the first few seconds then flip over.
  • It may stick to each other so break it while flipping to other side.
  • Deep fry until golden brown and crisp as shown. Repeat to finish all the florets.
  • You can break the stuck pieces after frying too. Set aside.
  • 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.
  • Add 1/2 cup onion, 1/2 cup capsicum. Saute for a minute, do not letit soften it should be crunchy.
  • Add the sauce mixture along with cornflour slurry.
  • Give a quick mix. Cook until sauce thickens a bit.
  • Add fried gobi florets.
  • Toss well.
  • Add 1 tablespoon spring onion green and toss give a quick toss.
  • Adjust with salt and pepper if needed as per taste.
  • Give a quick mix and switch off.
  • Delicious Chilli Gobi is ready!

Video

Notes

  • 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.
 
 
Nutrition Facts
Chilli Gobi
Amount Per Serving (75 g)
Calories 125 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 3081mg134%
Potassium 154mg4%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1214IU24%
Vitamin C 30mg36%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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