Chili Gobi | Chilli Gobi Indo-Chinese Recipe

Prep time: 20 mins

Cook time: 30 mins

Number of Servings: 4-5 persons

Ingredients 3-4 cups

Water to boil the cauliflower

1 small Cauliflower florets / Gobi Florets

For the batter

Maida/ All purpose flour - 3 tsp

Cornflour - 3 tsp

Salt - 1/2 tsp

Red chilli powder - ½ tsp

Oil for frying

For the sauce

Sesame Oil - 2 tsp

Ginger - 1 tsp (finely chopped)

Garlic - 1 tsp (finely chopped)

Green Chili - 2 (finely chopped)

Onion - 1 (Cut into cubes)

Green Capsicum - 1 (cut into large pieces)

Vinegar - 1 tsp

Light Soya Sauce- 2 tsp

Red Chilli sauce - 3 tsp

Green Chilli Sauce - 3 tsp

Tomato Ketchup - 2 tsp

Schezwan Sauce - 2 tsp

Salt - 1/4 tsp

Sugar - 1/2 tsp

Water to adjust the consistency

For the slurry

1 tsp Corn flour

2 tbsp Water

Method

In a large saucepan, pour water and add the salt and the cauliflower floret.

Bring the water to a boil about 3-4 minutes.

Once the water comes to a rapid boil, turn off the flame and strain the florets and keep it aside in a plate. In a bowl combine 3 tbsp maida, 3 tbsp corn flour and salt.

Start pouring water and make a thick batter little at a time.

Once everything is combined, pour water and then make the batter thinner, the initial step of making a thick batter, allows making a lump free batter.

Add the florets to the batter and then using your hands start to coat the florets really well.

Once done add about 2 tbsp of corn flour and 1 tbsp maida and continue to coat the florets with the thick batter. In a large deep pan, heat the oil and fry the cauliflower florets in batches over medium flame, for 6 -8 minutes or until they are golden brown.

Heat a wok over high heat; pour oil in the wok starting from the sides.

Add garlic, green chillies and onions; quickly stir fry for 1 minute over a high flame.

After a minute add salt and black pepper. Followed by light soya sauce and chilli sauce, and schezwan sauce cook for 1 minute.

Now add the spring onion greens and tomato ketchup and cook everything.

Pour water into the sauce.

In a small bowl combine cornflour and water to make a slurry, stir to make a paste.

Add one teaspoon at a time to the Manchurian sauce and cook for 30 seconds.

Once the sauce has thickened, add the gobi florets, turn off the flame and give it a good mix and coat all the gobi florets with the sauce.

Garnish with spring onions green.