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.

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