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Chili Gobi (Crispy Cauliflower in Spicy Indo-Chinese Sauce)

 INGREDIENTS:

  1. Cauliflower Florets, medium size, 2 cups
  2. All-purpose Flour 3 cups
  3. Corn flour 1/2 cup
  4. Green Bell Pepper, 1 small cubed
  5. Onion, 1 quartered and petals separated
  6. Ginger 1 tsp grated
  7. Garlic 1 tbsp finely chopped
  8. Green Chili 2 sliced
  9. Soy Sauce 1 tsp
  10. Tomato ketchup 4 tbsp
  11. Red Chili Sauce 2 tbsp
  12. Green Chili Sauce 1 tbsp
  13. Vinegar 1 tbsp
  14. Black Pepper Powder 1 tsp
  15. Sugar 1 tsp
  16. Salt to taste
  17. Oil for frying
  18. Water as required

METHOD:

Serving Size: 3-4

Blanch the cauliflower florets in salted water for 3-5 minutes, then drain. Gently tap the florets dry with a kitchen towel.

Make a thick batter with all-purpose flour, corn flour, 1/2 tsp pepper powder, 1 tsp vinegar, 1 tsp oil, sugar, salt, and water.

Dip the florets in the batter and deep fry in medium-hot oil until they become golden brown and crisp. Keep aside.

Heat oil in a wok and add ginger, garlic, green chili, capsicum, and onion. Sauté for 3-4 minutes. Ensure the vegetables remain crunchy.

Add all the sauces, 1/2 tsp pepper powder, vinegar, sugar, and salt. Mix well. 

Add the fried cauliflower and combine well. Toss to coat the florets with the sauces. Finish it with chili oil and garnish with spring onions and a coriander sprig. 

Serve chili gobi with fried rice or garlic noodles, cucumber-carrot salad, mint-yoghurt dip, or boondi raita, or simply as an appetizer.



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