Chili gobi is considered a gobi Manchurian that involves the deep frying of cauliflower and then mixing it with thick consistent gravy to complete your dish. This gravy prepared in the expert Chinese way tastes like coming directly from heaven.
In the proceedings of this recipe, the main steps are having the correct consistency of your batter. The main ingredient in the recipe is the cornflower which does not have any substitute and you must have to add it.
In addition to this gravy version, you can also go for the dry version of this recipe. One thing I ensure you is the taste that will be fabulous.
INGREDIENT
- 1 medium-sized cauliflower
- 1 green capsicum medium-sized
- 1 medium-sized onion
- 1/2 small bunch spring onion
- 1/2 tsp celery
- 1/2 teaspoon red chili powder
- 1 pinch orange food color
- 2 tablespoons cornflower
- 2 tbsp maida
- 1 tbsp soya sauce
- 1 1/2 tbsp red chili sauce
- 2 tbsp tomato sauce
- Oil for cooking
- Salt
How to make a delicious Chili Gobi by Lakshmi Nair?
- Separate the florets of your cauliflower and then rinse it in hot water. Clean it and drain the water.
- Using a slide and a knife chop the onions and capsicum. Also, chop the spring onion.
- Now to make a liquid batter, mix cornflower, chili powder, food color, and salt by adding the controlled quantity of water.
- After heating some oil in the pan, dip each cauliflower florets in your prepared batter. Deep fry them until they get golden browned. Drain the extra oil.
- In another pan, heat oil and saute finely chopped garlic in it. When a pleasant aroma of garlic started coming, then add onion. Saute well until the onion gets soft.
- Then for other ingredients add the chopped capsicum and then add the finely chopped celery to your mixture. Also through in the spring onion and finally add the fried florets.
- Cook until the required consistency and then turn off the stove.
- To give a happy look to your dish, garnish it with the chopped spring onion and coriander leaves.
- Serve hot with white rice or naan.
FAQs?
Can we fry the cauliflower florets direct along with other veggies?
Yes, you can do it in that way but coating it with the batter and frying separately add another level crisp and taste to your dish.
Chilli Gobi Recipe Lakshmi Nair
Ingredients
- 1 medium-sized cauliflower
- 1 green capsicum medium-sized
- 1 medium-sized onion
- 1/2 small bunch spring onion
- 1/2 tsp celery
- 1/2 teaspoon red chili powder
- 1 pinch orange food color
- 2 tablespoons cornflower
- 2 tbsp maida
- 1 tbsp soya sauce
- 1 1/2 tbsp red chili sauce
- 2 tbsp tomato sauce
- Oil for cooking
- Salt
Instructions
- Separate the florets of your cauliflower and then rinse it in hot water. Clean it and drain the water.
- Using a slide and a knife chop the onions and capsicum. Also, chop the spring onion.
- Now to make a liquid batter, mix cornflower, chili powder, food color, and salt by adding the controlled quantity of water.
- After heating some oil in the pan, dip each cauliflower florets in your prepared batter. Deep fry them until they get golden browned. Drain the extra oil.
- In another pan, heat oil and saute finely chopped garlic in it. When a pleasant aroma of garlic started coming, then add onion. Saute well until the onion gets soft.
- Then for other ingredients add the chopped capsicum and then add the finely chopped celery to your mixture. Also through in the spring onion and finally add the fried florets.
- Cook until the required consistency and then turn off the stove.
- To give a happy look to your dish, garnish it with the chopped spring onion and coriander leaves.
- Serve hot with white rice or naan.
