Chilli Gobi – Get the party started with these sweet and spicy cauliflower bites that are easy to prep and super flavorful. Fried cauliflower is coated in classic Indo-Chinese sauce to create spicy Indian style appetizer with a Chinese twist.
I’m not sure if I have mentioned this before. Contrary to my dislike towards cauliflower (gobi), I literally love the classic Indo-Chinese sweet and spicy flavor combo. The good news is I’ve a crispy, colorful and utterly delicious cauliflower recipe to share with you. An amazingly delicious appetizer recipe that also happens to be a great side dish for fried rice or even roti.
Alright, let’s focus on this chilli gobi recipe for now.
Start by making a smooth batter with all purpose flour, cornflour, red chili powder and enough salt. I like to add a good amount of chilli powder as we’ll be using sweet tomato sauce to make the stir fry sauce. Make sure the batter is lump-free and smooth. Now, we’ll coat the cauliflower florets with this batter and deep fry until golden.
While the cauliflower florets are turning golden, make the stir-fry sauce. To make this super simple sauce, you just need to stir-fry ginger, garlic and green chilies followed by sautéing the veggies (onions + bell peppers + spring onions). Make sure the veggies retain their crispness.
Next up, the sauces that add Chinese flavors to this Indian dish. Tomato sauce, soy sauce, red chili sauce, vinegar and a touch of sugar. With the stir-fry sauce, we’re looking for a thick consistency. So add in cornflour paste which is simply a mixture of cornflour and water.
Now the final part of this chilli gobi recipe. Toss fried cauliflower in the stir-fry sauce and garnish with spring onions. You have a vibrant and super delicious appetizer for your next gathering. These crispy, sweet and spicy bites are totally addicting.
- ½ cup all-purpose (plain) flour
- ¼ cup cornflour
- ½ tsp red chili powder
- 4 cups cauliflower florets
- Salt to taste
- Oil, to deep fry
- 2 tsp cornflour
- 2 tbsp oil
- 2 tbsp finely chopped ginger
- 2 tbsp finely chopped garlic
- 2 green chilies, finely chopped
- 1 medium onion, diced
- 1 medium bell pepper (capsicum), diced
- ¼ cup chopped white part of spring onions (scallions)
- ¼ cup tomato sauce (ketchup)
- 2 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tsp white vinegar
- 1 tsp sugar
- Spring onions, chopped, to garnish
- Place flour, cornflour and red chili powder in a bowl. Add water little by little and stir until thick and smooth.Ideally, the batter need pouring consistency. Add cauliflower florets. Toss and coat the florets with the batter.
- Meanwhile, heat oil for deep frying in a large pan. Add cauliflower. Fry until golden. Drain on an absorbent towel. Set aside.
- Place cornflour in a small bowl. Add water little by little, and stir to make smooth paste. Set aside.
- Heat oil in a large frypan over medium heat. Add ginger, garlic and green chilies. Cook, stirring, for 1 minute or until aromatic. Add onion, bell peppers and white part of spring onions. Cook, stirring, for 2 minutes or until tender but crispy.
- Add tomato sauce, soy sauce, red chili sauce, vinegar and sugar. Stir to combine. Cook for another 2 minutes. Add cornflour paste. Stir to combine. Cook, stirring, for 1 minute. Stir in fried cauliflower florets. Garnish with chopped spring onions.
- Chilli gobi is spicier than gobi manchurian. So add more or less red chili sauce depending on your taste
Like this chilli gobi recipe? Then join Nish Kitchen on Facebook, Pinterest, or Instagram. Enjoy exclusive recipe videos on YouTube. And don’t forget to check out more Indo-Chinese recipes.