Super Crispy Chilli Gobi | How to make Super Crispy Chilli Gobi

By Swathi S Rao  |  9th Nov 2016  |  
5 from 1 review Rate It!
  • Super Crispy Chilli Gobi, How to make Super Crispy Chilli Gobi
Super Crispy Chilli Gobiby Swathi S Rao
  • Prep Time

    60

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

66

1

About Super Crispy Chilli Gobi Recipe

A crunchy Gobi in a spicy Indian flavour. You can eat it as a starter or with some fried rice or noodles.

Super Crispy Chilli Gobi is one dish which makes its accompaniments tastier. With the right mix of flavours, Super Crispy Chilli Gobi has always been everyone's favourite. This recipe by Swathi S Rao is the perfect one to try at home for your family. The Super Crispy Chilli Gobi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Super Crispy Chilli Gobi is 60 minutes and the time taken for cooking is 45 minutes. This is recipe of Super Crispy Chilli Gobi is perfect to serve 4 people. Super Crispy Chilli Gobi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Super Crispy Chilli Gobi. So do try it next time and share your experience of cooking Super Crispy Chilli Gobi by commenting on this page below!

Super Crispy Chilli Gobi

Ingredients to make Super Crispy Chilli Gobi

  • cauliflower 1 medium sized
  • ginger-Garlic paste 1 tbsp
  • pepper powder 1 tsp
  • salt as per taste
  • sugar 1 tsp
  • cornflour 1/2 cup + 2 tbsp
  • all purpose flour 1/2 cup
  • capsicum 1 small sized
  • onion 1 small sized
  • ginger finely chopped 1 tsp
  • garlic finely chopped 1.5 tsp
  • green chillies 2 numbers, finely chopped
  • Spring onion a small bunch, finely chopped
  • Cooking vinegar 1 tbsp
  • Soy sauce 2 tbsp
  • Schezwan sauce 1 tsp
  • oil for frying

How to make Super Crispy Chilli Gobi

  1. Wash the cauliflower neatly and cut it into bite sized pieces. Then boil water and add 1/2 tsp of salt to it.
  2. Blanch the chopped cauliflower pieces for about 3 minutes in it. Then drain the hot water and keep the cauliflower under cold running water to stop excess cooking.
  3. To the cauliflower pieces, add in the ginger-garlic paste, pepper powder, salt to taste, 1/4 cup corn flour and mix it well. Let this rest in the refrigerator for about an hour.
  4. To prepare the the batter, mix in the all purpose flour, 1/4 cup corn flour and salt as per taste. Add 1 tbsp oil and incorporate it well into the flour mixture.
  5. Add water little by little to form a thick paste. (The consistency of the paste should be such that number '8' drawn on the surface should be visible and stay for a few seconds.) Whisk the batter well to incorporate air.
  6. Mix the marinated cauliflower pieces into the flour paste and coat the pieces well with the paste.
  7. Heat oil to deep fry. Then deep fry the cauliflower pieces in batches on a medium flame till they are 3/4th done.
  8. Once all the batches are fried, add in all the cauliflower pieces into the hot oil and fry for a few minutes on a high flame till they turn golden brown in colour. Then remove the cauliflower pieces onto a kitchen towel to remove the excess oil.
  9. To prepare the sauce, heat oil in a pan. Add in the chopped garlic, ginger and chillies. Fry it for 2 minutes.
  10. Then add in the sauces and mix it well. Next, pour in about 1/4 cup of water to the pan and allow it to come to a boil.
  11. Mix in 1 tbsp of corn flour with water, pour this into the pan and mix it well.
  12. Allow the sauce mixture to thicken, then add in sugar to balance the flavours. Add salt to taste and adjust accordingly.
  13. Once the sauce mixture thickens, turn off the flame and allow it to cool. Then add in the chopped spring onion and mix well.
  14. Finally, add the fried cauliflower pieces and mix it well.
  15. Serve it immediately.

My Tip:

Double frying the cauliflower pieces give this recipe that extra crisp. This is extremely important Allow the sauce mixture to cool before adding the cauliflower pieces. Ensure that the steam from the sauce mixture is removed to a great extent, hence reducing absorption of the moisture content in the cauliflower. This helps in retaining the crispiness even if it's kept aside for sometime.

Reviews for Super Crispy Chilli Gobi (1)

Swathi S Rao2 years ago

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