Chilli Gobi Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, cornstarch, salt, and water to make a thick batter.
• STEP 2.Dip the cauliflower florets into the batter, ensuring they are well coated.
• STEP 3.Heat oil in a deep pan and deep-fry the cauliflower florets until golden and crispy. Drain on a paper towel.
• STEP 4.In a separate pan, heat oil and sauté garlic, ginger, and green chilies until fragrant.
• STEP 5.Add chopped onions, bell peppers, and spring onions. Stir-fry for a few minutes until they are slightly softened.
• STEP 6.In a small bowl, mix soy sauce, tomato ketchup, vinegar, and chili sauce. Add this sauce mixture to the pan and stir well.
• STEP 7.Add the fried cauliflower florets to the pan and toss them in the sauce until well coated.
• STEP 8.Garnish with chopped spring onions and serve hot.
• STEP 9.Cooking Tips: Make sure the cauliflower florets are dry before dipping them in the batter to ensure a crispy texture. Adjust the spice level by adding more or less chili sauce according to your preference.
• STEP 10.Storage and Serving: Chilli Gobi is best served immediately while it is still crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to regain the crispiness.

Cooking Tips

• Make sure the cauliflower florets are dry before dipping them in the batter to ensure a crispy texture.
• Adjust the spice level by adding more or less chili sauce according to your preference.

Storage and Serving

• Chilli Gobi is best served immediately while it is still crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or oven to regain the crispiness.