Spicy Chilli Gobi Dry Recipe

Spicy Chilli Gobi Dry Recipe

If you're craving a spicy and crispy snack or side dish, Spicy Chilli Gobi Dry is the perfect choice. A popular Indo-Chinese dish, this dish combines crispy cauliflower with a tangy, spicy sauce that will leave your taste buds tingling. Ideal as an appetizer, snack, or side dish, Chilli Gobi is a crowd-pleaser at any table.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 2 tbsp all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tbsp rice flour
• 1 tsp ginger-garlic paste
• 1-2 green chilies (slit)
• 2-3 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp red chili sauce
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp tomato ketchup
• 1/2 tsp sugar (optional)
• 1/4 tsp garam masala
• 1/2 tsp cumin seeds
• 1 onion (sliced)
• 1 bell pepper (sliced)
• 2-3 tbsp oil (for frying and sautéing)
• Fresh coriander leaves (for garnish)
• Salt to taste

Instructions:

1. Prepare the Cauliflower:

   • Boil the cauliflower florets in salted water for 3-4 minutes until they are slightly tender. Drain and pat them dry to remove any excess moisture.

2. Batter and Fry the Cauliflower:

   • In a bowl, mix all-purpose flour, cornflour, rice flour, red chili powder, turmeric powder, and a pinch of salt.
   • Coat the cauliflower florets with this dry mixture, adding a little water if needed to form a batter.
   • Heat oil in a pan and deep fry the battered cauliflower florets until they are crispy and golden brown. Remove and drain on paper towels to remove excess oil.

3. Prepare the Sauce:

   • In a separate pan, heat 2-3 tablespoons of oil. Add cumin seeds and let them splutter.
   • Add sliced onions, bell pepper, and slit green chilies. Sauté until the vegetables soften.
   • Add ginger-garlic paste and sauté until the raw smell disappears. Then add soy sauce, vinegar, red chili sauce, tomato ketchup, and sugar (if using). Stir well to combine.
   • Cook the sauce on medium heat for 2-3 minutes until it thickens slightly.

4. Combine Cauliflower with Sauce:

   • Add the fried cauliflower florets to the sauce. Toss them gently to coat the florets evenly with the spicy sauce.
   • Sprinkle garam masala over the dish and give it a final toss.
   • Garnish with freshly chopped coriander leaves.

5. Serve:

   • Serve your Spicy Chilli Gobi Dry hot as an appetizer, side dish, or snack with a dipping sauce of your choice.

Tips to Make Perfect Spicy Chilli Gobi Dry:

• Crispiness: Make sure the cauliflower florets are dry before battering and frying for extra crispiness.
• Adjust Spice Levels: You can adjust the number of green chilies and red chili powder based on your preferred spice level.
• Serve Immediately: This dish is best enjoyed hot to maintain its crispy texture. If you leave it for too long, the cauliflower might become soggy.

Variations of Chilli Gobi:

• Chilli Gobi Gravy: If you prefer a gravy version, you can add a bit of water to the sauce and let it simmer to make a thicker sauce.
• Paneer Chilli: Substitute cauliflower with paneer (cottage cheese) for a rich and flavorful variation.

Why You’ll Love Spicy Chilli Gobi:

Spicy Chilli Gobi Dry is the perfect balance of heat, sweetness, and tanginess. The crispy cauliflower florets combined with a flavorful sauce make it a delicious and addictive treat. Whether served as a starter or a side dish, this dish is guaranteed to impress your guests or satisfy your cravings for something spicy and savory.

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