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chili gobi
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Chili Gobi

Course: Appetizer, Side Dish
Cuisine: Indo-chinese
Servings: 4 people

Ingredients

Cauliflower prep
  • 1 medium Cauliflower, 3 cups of florets(1 cup=250gm)
  • 1-2 tsp White Vinegar
  • Salt to taste
For the batter
  • ½ cup All purpose flour
  • ¼ cup Corn starch/corn flour
  • 1 tsp Ginger-garlic paste, (2 tbsp needed altogether for the recipe)
  • ½ tbsp Kashmiri chili powder (mild chili powder)
  • ¾ tsp Soy Sauce, I used low-sodium version
  • ½ tsp Red chili sauce
  • Salt to taste, remember the sauces also add salt to the batter.
  • Vegetable oil, to fry
Chili Gobi
  • 2 tbsp Ginger-garlic paste, 1-2 tsp used in the batter
  • 1 stalk Celery, cut into thin slices
  • 2-3 Spring onion, chopped fine, green and white parts kept separate
  • ½ Onion, cut only the outer layers into square pieces
  • ½ Bell pepper, any color, cut into square pieces (See Notes)
  • 1 tbsp Soy sauce
  • 2½ tbsp Red chili sauce
  • 1 tbsp Tomato ketchup
  • ¼-½ tbsp Rice wine vinegar
  • ½ tsp Kashmiri chili powder
  • Salt to taste
  • A pinch of Sugar, To balance out the flavors
  • 2-3 tbsp water

Instructions

Cauliflower prep
  • Cut the cauliflower into florets, the smaller the better.
  • Rinse well.
  • Immerse the florets in hot water, a few tsp of vinegar and salt. Keep side for 20 minutes.
  • Strain the florets and keep aside.
Batter-fried cauliflower
  • Into a large bowl, sift all purpose flour, corn flour/corn starch, salt and Kashmiri chili powder.
  • Add the ginger-garlic paste, soy sauce and red chili sauce and mix well.
  • Add water to the mix, a little by little and make a thick, yet pourable batter. It should coat the florets well.
  • Check the salt. You can reserve a little of the batter if you want to control the thickness of the coating aand not use the whole thing.
  • Add the florets into the batter and mix well.
  • Heat oil in a wok.
  • Add the florets to the medium-high oil. Make sure that you add them one at a time, or else it will clump up.
  • Cook them in medium-high heat, turning them and remove them to a paper towel when fried well.
  • Do not overcrowd the pan. Fry all the florets this way.
Chili Gobi
  • Into a large wok/pan, add a few tsp of oil that was used to fry the cauliflower.
  • Add the ginger-garlic paste and saute for a few seconds.
  • Add the celery and whites of the spring onion and saute till it is cooked.
  • Add the large squares of onion and bellpepper and saute till the they cooked, yet retain the crunch.
  • Add a little salt, though remember that the soy and chili sauces will add salt.
  • Add the soy sauce, chili sauce, ketchup, vinegar and Kashmiri red chili powder. Mix well and let it all heat up.
  • Add a few tablespoons of water, mix well and let it start boiling well.
  • Reduce the heat, add a pinch of sugar and taste the sauce and make any adjustments needed.
  • Add the fried florets, mix well and let it all warm up in the sauce for a few minutes.
  • Sprinkle the green of the spring onion and switch off.
  • Serve hot.

Notes

  • Cut the bell pepper and onion into square pieces or thin slices. It is your choice.