Chili Gobi is one of the most famous Indo-Chinese recipes. It is a great appetiser and a party-pleaser. It is similar to Gobi Manchurian but it is more on the spicier side.
It can be eaten as it is or with fried-rice or noodles.
Prep time: 20 mins
Cook time: 30 mins
Number of Servings: 4-5 persons
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
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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.
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