Chilli Gobi is a popular Indo chinese starter served at restaurants. This Chilli Gobi Recipe is simple and easy to make still gives that restaurant taste, do try and let me know! Chilli Gobi – Lets learn chilli gobi with stepwise pictures.
Chilli Gobi – Cauliflower also called as gobi is deep fried ,tossed in a mild sweet and hot sauce.It is crisp and delicious as a starter and goes well with mild pulaos and fried rice too.
About Chilli Gobi
Chilli gobi is popular in restaurants and street side shops too.Though there a lot of chilli recipes the most wanted and popular ones are chilli gobi and chilli paneer .
Chilli Gobi is generally made dry as in restaurants. But you can make a slightly saucey version as per your preference.
Chilli Gobi and Gobi Manchurian is often confused but both are different in taste and texture. I prefer chilli gobi dry and for manchurian a bit saucey which is perfect as a starter or as a sidedish.
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Chilli Gobi
Ingredients
For frying:
- 1 heaped cup cauliflower(gobi) florets
- 3 tbsp cornflour
- 1 tbsp maida
- 1/2 tsp red chilli powder
- 1/2 tsp pepper powder
- salt to taste
for the sauce
- 2 tbsp onions (cubed)
- 1/4 cup capsicum (cubed)
- 1 small green chilli (finely chopped)
- 5 small garlic pearls
- 1 tsp spring onion (white)
- 2 tsp spring onion (green)
- 1/4 tsp soya sauce
- 1 tbsp tomato sauce
- 1/2 tsp pepper powder
- 1/4 tsp red chilli sauce
- 2 tsp oil
Instructions
For frying gobi:
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To a mixing bowl add corn flour, maida, red chilli powder,pepper powder and salt.
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Add water little by little,mix well with a spoon to form a smooth flowing batter without any lumps.
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Peel the skin from garlic, and crush garlic it or chop it finely.
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Now get ready with all your ingredients. In a bowl add warm water along with salt, then add gobi florets to it, set aside for few mins then drain water.Wipe off excess moisture using tissue paper.
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Now dip the gobi florets in the batter and carefully add it to preheated oil.Fry in low medium flame.
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Fry until golden brown.Drain in tissue paper and set aside.
For making the sauce :
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In a bowl add tomato sauce, soya sauce, red chilli sauce and pepper powder.Mix well and set aside.In a pan heat oil – add garlic,spring onion white part,green chillies saute for a minute.
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Then add spring onion green part saute then add onion and capsicum,saute for few mins.Then add the sauces.
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Let it boil for a minute, toss it well.Finally add fried gobi pieces.
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Toss well until the sauces coat well.Garnish with little spring onion and switch off. Serve hot.
Notes
- Always fry in medium high flame to get crisp gobis.
- Make sure to serve once it is done else it will become soggy.
- You can skip capsicum if you don’t like.
- Add cubes onion capsicum so that it retains its crunch.
- Adjust spicelevel according to your taste.
How to make Chilli Gobi
- To a mixing bowl add corn flour, maida, red chilli powder,pepper powder and salt.
- Add water little by little,mix well with a spoon to form a smooth flowing batter without any lumps.
- Peel the skin from garlic, and crush garlic it or chop it finely.
- Now get ready with all your ingredients. In a bowl add warm water along with salt, then add gobi florets to it, set aside for few mins then drain water.Wipe off excess moisture using tissue paper.
- Now dip the gobi florets in the batter and carefully add it to preheated oil.Fry in low medium flame.
- Fry until golden brown.Drain in tissue paper and set aside.
- In a bowl add tomato sauce, soya sauce, red chilli sauce and pepper powder.Mix well and set aside.In a pan heat oil – add garlic,spring onion white part,green chillies saute for a minute.
- Then add spring onion green part saute then add onion and capsicum,saute for few mins.Then add the sauces.
- Let it boil for a minute, toss it well.Finally add fried gobi pieces.
- Toss well until the sauces coat well.Garnish with little spring onion and switch off.
Serve hot.
Expert Tips
- Always fry in medium high flame to get crisp gobis.
- Make sure to serve once it is done else it will become soggy.
- You can skip capsicum if you don’t like.
- Add cubes onion capsicum so that it retains its crunch.
- Adjust spice level according to your taste.
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