Restaurant style Gobi Chilli
Chilli Gobi is a popular Indian dish made with cauliflower florets coated in a spicy and flavorful sauce. This dish is typically served as an appetizer or a side dish. Feel free to adjust the spice levels and ingredients according to your preferences.
Ingredients
For the cauliflower:
- 1 medium-sized cauliflower, washed and cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp of red chilli powder
- ½ tsp of black pepper powder
- Salt to taste
- Water, as needed
- Oil, for deep frying For the sauce:
- 1 tbsp of oil
- 1 medium-sized onion, finely chopped
- 1 tbsp of finely chopped garlic
- 1 tbsp of finely chopped ginger
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 medium-sized capsicum (bell pepper)
- 1 tbsp of soy sauce
- 1 tbsp of tomato ketchup
- 1 tbsp of chili sauce
- 1 tsp of sugar
- Salt to taste
- Chopped spring onions (green parts), for garnishing
Procedure:
Prepare the Cauliflower:
- In a mixing bowl, combine all-purpose flour, cornstarch, red chilli powder, black pepper powder, salt, and enough water to make a thick batter.
- Dip the cauliflower florets into the batter, making sure they are coated evenly. Deep Frying:
- Heat oil in a deep pan for frying.
- Once the oil is hot, carefully drop in the battered cauliflower florets.
- Fry until they turn golden brown and crisp. Remove using a slotted spoon and place them on a paper towel-lined plate to remove excess oil. Prepare the Sauce:
- In a separate pan, heat 2 tbsp of oil over medium heat.
- Add finely chopped onion, garlic and ginger, green chilli. Saute for a minute until aromatic.
- Add soy sauce, tomato ketchup, chili sauce,sugar and salt to the pan. Mix well to combine the flavors.
- Add thinly sliced capsicum. Saute for a couple of minutes until the capsicum is slightly softened.
- In a small bowl, add 1 tsp of corn flour and water and make slurry.
- Add corn flour slurry and mix it well.
- Cook it for a minute.
- Add the fried cauliflower florets to the pan with the sauce.
- Toss well to coat the florets evenly with the sauce. Mix it well until everything is heated through. don't over cook. Just mix well and turn off the flame.
- Garnish with chopped spring onions (green parts) and give it a final toss.
- Serve the chilli gobi on a plate and enjoy.