Spicy Chilli Gobi Dry

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.

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.

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.

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.

Serve:

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