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Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
For 4 servings
Prepare the cauliflower. Bring a pot of water to a boil and add a pinch of salt. Add the cauliflower florets and blanch for 3-4 minutes. Drain them completely in a colander and pat dry with a kitchen towel. This step ensures the gobi is cooked through and fries evenly.
In a large mixing bowl, prepare the batter. Whisk together the all-purpose flour, corn flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and salt. Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being runny.
Heat oil for deep frying in a wok or kadai over medium-high heat. Once the oil is hot (around 180°C or 350°F), dip each blanched cauliflower floret into the batter, ensuring it's fully coated. Carefully slide the battered florets into the hot oil. Fry in batches of 8-10 to avoid overcrowding, which can lower the oil temperature.
Fry the florets for 5-7 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, you can double-fry them: fry once until light golden, remove, and then fry again in very hot oil for 1-2 minutes just before tossing in the sauce.
Prepare the sauce. Heat sesame oil in a large wok or pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the onion petals and diced bell pepper to the wok. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet still have a bite (crisp-tender).
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Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 377.74 calories per serving with 7.04g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Stir well to combine and let the sauce simmer for 1 minute until it thickens slightly.
Turn the heat back to high. Add the fried cauliflower florets to the wok. Toss everything quickly and gently for about 1 minute, ensuring each floret is evenly coated with the sauce. Do not over-mix, as this can make the gobi lose its crispiness. Garnish with chopped spring onions and serve immediately.
For a lower-calorie option, bake or air-fry the battered cauliflower. Toss the florets in 1-2 tablespoons of oil and bake at 200°C (400°F) for 20-25 minutes, or air-fry at 190°C (375°F) for 15-18 minutes, until golden and crisp.
To make a gravy version, mix 1 tablespoon of corn flour with 1/2 cup of water to create a slurry. Add this slurry to the sauce in step 7 and cook until it thickens. This version is excellent served with fried rice or noodles.
Incorporate protein by adding fried paneer cubes, tofu, or chicken along with the cauliflower.
To make this recipe gluten-free, substitute the all-purpose flour with rice flour or a gluten-free all-purpose blend, and use tamari instead of soy sauce.
Cauliflower and bell peppers are excellent sources of Vitamin C, an antioxidant that supports the immune system and promotes healthy skin.
Cauliflower provides dietary fiber, which is essential for digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish includes ingredients like garlic, ginger, and colorful vegetables that are packed with antioxidants. These compounds help protect your body's cells from damage caused by free radicals.
A single serving of Chilli Gobi Dry (approximately 1 cup or 185g) contains around 300-350 calories. The majority of the calories come from the oil used for deep frying.
While it contains healthy vegetables like cauliflower and bell peppers, Chilli Gobi Dry is a deep-fried dish, making it high in fat and calories. It's best enjoyed in moderation as an occasional treat. For a healthier version, consider baking or air-frying the cauliflower.
To reduce the spice level, you can omit the green chillies, use a milder red chilli sauce, or reduce the amount of red chilli sauce used. The Kashmiri red chilli powder in the batter adds more color than heat, so it can be retained.
Yes, you can. Replace the all-purpose flour with an equal amount of rice flour or a gluten-free flour blend for the batter. Also, substitute the soy sauce with gluten-free tamari or coconut aminos.
The key to crispy Chilli Gobi is to ensure the batter is thick, fry in hot oil in small batches, and toss it in the sauce just before serving. Double-frying also helps achieve a very crispy texture that holds up longer in the sauce.
It is best served fresh to enjoy its crispiness. However, you can do some prep in advance. You can chop the vegetables and prepare the sauce mixture ahead of time. You can also fry the cauliflower florets once and store them. When ready to serve, double-fry them for 1-2 minutes in hot oil and then toss with the freshly prepared sauce.