Tuesday, February 1, 2011

Spicy Hot Chilli Cauliflower/Gobhi Chilli

It is a starter & can be commonly found on the restaurant menu in India. 
This is made dry however you can order it with some thick gravy too which is prepared with the sauces.
If you have a liking for spicy food then you are in for a tongue tickling experience.

Here's how you experience it...

  • Cauliflower florets - 3 cups
  • Diced onion chunks - 1 cup
  • Slit green chillies - 10
  • Cornflour - 3 tbsp
  • Maize flour (Maida) - 3 tbsp
  • Salt - As per taste
  • Edible red/orange color - as required
  • Red chilli powder - as per tolerance
  • Red chilli sauce - as required
  • Green chilli sauce - as required
  • Tomato sauce - as required

In a deep pan boil water with 2 tsp salt. Immerse the cauliflower florets in it & let it cook till just done. Do not over cook it. Take them out when done & dry them on a paper towel. Mean while ready the batter by mixing in the maize flour, cornflour, salt, edible color & water. Be careful while preparing the batter. The consistency of the batter should be just as much to cover the florets well with a thin layer on top.
Now dip the florets & deep fry them in oil. You will not need to wait for long as the florets are already boiled so will cook fast. Now, take them out when done & place them on a paper towel to let the extra oil get absorbed in the paper towel. Next, check the pan/wok for remaining oil in which you deep fried the florets. We now need only 2 tbsp of oil in the wok so if there is extra oil take it out. Heat the oil on high flame & when it is about to get smoky add the diced onions & slit green chillies with salt & some red chilli powder. The onions should not get soft & soggy. You just need to saute them for a minute & then add green chilli sauce, red chilli sauce, soya sauce & tomato sauce & continue to saute for another 30 seconds. Now add the cauliflower florets & mix in with sauces to enjoy the spicy hot chilli cauliflower.


  • This is a dry dish. To make it with thick gravy just add the sauces in a larger quantity.
  • Some recipes will ask you to directly fry the florets however that will make the florets soggy so better boil them then pat dry before coating with the batter & frying.
  • I have seen my cousin adding diced capsicum to the recipe however I feel capsicum dominates the taste so I prefer not to make it an ingredient in this recipe.
  • You can enjoy them as snacks, starters or with fried rice, roti (indian flat bread).
  • Tomato sauce if put in larger quantity will make the dish sweet so be careful while adding it.


  1. looks delicious and I'm sure it tastes yummy too!

  2. Interesting recipe...fantastic clicks..
    Tasty appetite

  3. Fascinating space ...Glad to follow u...:)
    Keep visiting..!
    Tasty appetite

  4. Yummy dish, thanks a lot for ur encouraging words..

  5. These look too tempting Rev..U have a wonderful collection of recipes which does justice to u bein a hard core foodie!!! ;) Happy to be following u...

  6. That looks spicy just the way I like it.....:)

  7. U have a nice space,Gobi looks yum!

  8. Wow anytime manytime a day i can eat this.. the platter is absolutely tempting me :)

    US Masala

  9. Looks tremendous..thx for stopping by kothiyavunu and for sweet comments..love to follow u tooo..Cheers!

  10. first time here this combination looks delicious
    following you

  11. Looks delicious...very crispy and colorful...makes me hungry.

  12. Hello Rev,
    just saw your comment on my blog, yes when i had time on my hands before my little one came along I did make them by myself...i think i would rather be able to cook what you do...i think it would taste a lot nicer than sugarpaste!!

  13. This comment has been removed by the author.

  14. Looks delicious and love the color you got there. First time here,lovely blog..love to follow u..

  15. Hi there Rev!

    My name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site http://www.relishdelish.blogspot.com/ recently and was pretty impressed. I've added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] eatingbangkok.com) I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:

  16. That looks totally drool worthy! Must have it with your Spinach Pooris _ coming right over :)

  17. Rev,thanks so much for following my blog. I am sorry it took me long to get here,but I am so glad I did...I love spicy food and this gobi chilli sounds super yummy,first because gobi is my favorite amongst veggies secondly I love spicy food....*thumbs up to Gobi Chilli*

  18. Nice blog :)
    I am a first time visitor and a new blogger

  19. Hey Rev,

    I'm so tired of aloo gobi that I really appreciate the vibrant colors and simplicity of this dish. Keep postin' girl! :o)



  20. ohh that would be so wonderful with some coconut rice~~


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