Simple, practical, and full of everyday flavour, chilli gobi recipe | gobi chilli recipe | chilly gobi recipe is a vegetarian indo chinese starters made with maida / plain flour / refined flour, corn flour, and ginger garlic paste in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3 Servings
  • Category: starters
  • Cuisine: indo chinese

Ingredients

for frying gobi:

  • ½ cup maida / plain flour / refined flour
  • ¼ cup corn flour
  • 1 tsp ginger garlic paste
  • ½ tsp chilli powder / lal mirch powder
  • salt to taste
  • water as required (to prepare batter)
  • 1 cup gobi / cauliflower (boiled boiled)
  • oil for deep frying

other ingredients:

  • 2 tsp oil
  • 1 clove garlic (finely chopped)
  • 2 spring onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 green chilli (slit)
  • ¼ red capsicum (cubed)
  • ¼ green capsicum (cubed)
  • 2 tbsp tomato sauce
  • ½ onion (petals)
  • 1 tbsp chilli sauce
  • 1 tbsp soy sauce
  • salt to taste
  • ¼ tsp sugar
  • 1 tsp corn flour
  • 2 tbsp water

Method

  1. firstly, in prepare smooth flowing consistency batter.
  2. add in boiled gobi florets.
  3. dip the florets into batter and deep fry or shallow fry in hot oil.
  4. stir occasionally and fry on medium flame.
  5. drain off over kitchen towel and keep aside.
  6. now in a kadai heat oil.
  7. saute in garlic, ginger, chilli and spring onion.
  8. also add in capsicum and onion. saute till they shrink slightly.
  9. now add in tomato sauce, chilli sauce, soy sauce, salt to taste and sugar. mix well.
  10. now add corn flour paste and give a quick stir.
  11. stir till the corn flour paste turn translucent.
  12. add fried gobi and spring onions green. stir gently.
  13. finally, serve chilli gobi hot as a starter or as a dish for roti, noodles or fried rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.