Chilli Gobi is an appetizer or starter commonly found in restaurant menus. This is similar to cauliflower manchurian except its extremely spicy, more Indian-ised. Unlike manchurian this is not chunky or wet, its more on the dry side. The cauliflower has a light crisp feel on top and soft inside… definitely a best starter to get you more hungry 😛
| Ingredients-1 | |
|---|---|
| 2 pinch | Salt |
| 1 | Cauliflower (whole, florets separated) |
| 3 drops | White vinegar |
| 5 cups | Water |
| Ingredients-2 | |
|---|---|
| 5 tablespoons | Maida |
| 5 tablespoons | Corn flour (white) |
| 2 pinch | Ajinomoto |
| ¼ teaspoon | Turmeric powder |
| ¼ teaspoon | Red chili powder |
| ½ teaspoon | Coriander /dhania powder |
| ½ teaspoon | Salt ( for bhaji) |
| 1 teaspoon | Soy sauce (dark or 2 tsp light soy sauce) |
| 1 teaspoon | Chili sauce |
| ¾ teaspoon | Ginger garlic paste |
| 2 pinch | Food colour (red) |
| 2 pinch | Black pepper powder |
| 1 cup | Onions (roughly chopped, optional) |
| Ingredients-3 | |
|---|---|
| 2 cups | Onions (big dices) |
| 6 (spicy) | Green chili (slit open ) |
| ½ teaspoon | Ginger (finely minced) |
| ½ teaspoon | Garlic (finely minced) |
| 2 teaspoons | Red chili sauce (for sauteing) |
| 4 tablspoons | Spring onions(chopped finely) |
| 4 tablespoons | Coriander leaves (chopped ) |
| 2 pinch | Ajinomoto |
| ¼ teaspoon | Salt (or to taste) |
| 3 cups | Oil (for deep frying) |
| 2 tablespoons | Oil (for sauteing) |
| 1/2 cup | Capsicum (optional)(cubed) x |
Some recipes to try…
Lets see how to make this Chilli Gobi….
Blanching Cauliflower: The finished dish will turn out very less, so I’ve used a whole medium sized cauliflower which would feed 3 to 4 approx. Separate the florets, wash them thoroughly and keep aside. Bring water to a boil, add salt and vinegar (table-1), drench the cauliflower in the boiling water and let stay for 3 minutes. Now switch off, drain all the water and pat dry the cauliflower in a clean kitchen towel and keep aside.
Batter for deep frying: Combine maida, corn flour, salt, ajinomotto, turmeric powder, red chili powder, coriander powder, black pepper powder, food colour, ginger garlic paste, soy sauce and red chili sauce. Add the steamed cauliflower and coat, (no water necessary) steamed cauliflower will release water and the sauce will add little to make it a thick paste like bhaji batter. Keep tossing the cauliflower florets until you get a thick batter. Heat oil (4 cups) and deep fry until crispy on outside. (Sample a piece, if the temperature is too hot, it will brown, low temperature will separate the cauliflower and batter. Right temperature will turn florets crispy on outside and slightly soft on inside)
When done, drain excess fat in a paper towel and keep aside. It so happens, after frying all the cauliflower florets you will be still left with some batter, which I don’t like to toss. So I usually keep some roughly chopped onions which I use in the leftover batter make similar bhajis and add them along with fried cauliflower. This way you increase the quantity and it also adds up to the taste. This step is optional.
Final assembling: Heat oil (table-3), fry the slit open green chilies along with diced onions, chopped ginger and garlic. This should take about 4 minutes over medium flame to make them slightly brown. (Chopped capsicum can be added at this stage, but optional, helps in increasing the quantity) Now add the fried cauliflower and onion bhajis along with red chili sauce, ajinomotto, salt and green spring onions. Fry over low flame till rolls up to a dry fry. (about 6 minutes). Switch off and garnish with chopped coriander leaves. Serve as an appetizer or side for fried rice, biryani or even roti. Unfortunately at my home, this never makes it to the table…. vanishes within minutes of making.
Notes
- This is very spicy dish, adjust level by cutting down on the chili. Adding vinegar while steaming will keep the flavour and colour of cauliflower intact. Arrest the unpleasant sulphur smell and yellow colouring.
- Red Chilli Sauce NO tomato sauce/ ketchup or tomato related item in this recipe, this factor makes it different from Manchurian. Res chili sauce includes chili paste, salt, sugar and vinegar. Use these if you cannot find this sauce. Chings Brand is what I have used.
- Ajinomotto and food colour is a must if you’re looking for restaurant quality, people who are very conscious about health can avoid making this dish as excluding them totally will result in bland cauliflower curry.
- Yield: Serves 3 to 4 Adults (approx)
Comments
39 responses to “Chilli Gobi – How to Make Chilli Gobi”
I haved tried it many times and it has really come out well always..Thanks a lott for this recipe!..:)
hiiiiii.mam i like ur dish so much.it is so so so tasty,thanks a lot.
I tried this today and it came out so well. Believe me. Even the recipes from chef’s sites never turned out to be so good for me. It was just excellent.
Radhika, thanks for your feedback.
Hi Mullai,
Insteed of deep frying the cauliflower can we roast it in conventional oven.
Ammu, dishes like these are totally meant to be fried and will not taste good if you skip that part. Oven roasting could be an healthy option but it will turn out be like any regular cauliflower fry. I have not tried oven version and have no answer at this point. Why don’t you try and let me know. Thanks.
Hi mullai,
I have tried many of ur dishes and all of them have turned to b superb hit at my home.But this one failed to be crispy.what should be the batter consistency?I added same amount u mentioned but I had to add water more.moreover thebatter was very sticky.it was crisp when I fried but by the time I did the final step the crispiness vanished.need ur advise pls.I avoided msg and white vinegar.how does this affect thedish?Next time u prepare this can put pic of the batter also?
Jthaen, these wont stay crispy for a long time. Once you deep fry those bhajis will remain crispy for few minutes. Cauliflower will tend to release water and that will make the outer covering slightly wet. Thats why this should be served rightaway… The batter should be thick something like idli batter, it will be sticky as you are adding corn flour. Msg and vinegar are a must for any Indo-chinese dish and it does play a part when it comes to taste. So, it upto you. Thanks.
Hello, i also had the same question as many other users, what can be used to substitute for ajunomoto? I dont have it handy and am also expecting, so i dont feel like using it.
Can i use baking powder or soda oe Eno instead ?
Hi Mullai,
You are recipes, presenations everything is really really great… awesome!!! no words to express 🙂
I am a big fan of ur site.. any new recipe.. I check your site first before cooking them… to get tht extra twist… 🙂
OK, I have a doubt in this recipe.. can I use baking soda instead of ajinomotto.. is it all same?
hi mullai,
i tried ur recipe twice & its excellent thank u..
thanks for ur recipe
Hi Mullai,
Thought I put a small request to you; Can you insist people to 'try to avoid ajunomoto'
I don't think it is healthy;
Solai
thaks for ur recipe
hi…..
i didnt have gobhi so tried with potatoes and u have to taste them to see the result. An all time fav snack of my family now…..
when i make them, everyone’s dieting thoughts are pushed to the trash bin and it gets gobbled up so soon.
thnks to u for da dashing recipe…….
Mullai,
I had guests yesterday and tried your chilli gobi for biriyani, it was a great hit. Taste was awesome, your measurements are perfect. Adding onions at last is a good tip for increasing the quantity. Thanks for sharing.
Abhi, romba nandri !! we had the same menu this weekend along with Paneer Masala. Tried ur rue formula for Paneer masala, actually add guests so was looking to increase the quantity of gravy and that was very helpful. Texture was creamy, literally doubled my gravy… thanks for sharing this wonderful tip. Let me also add this under my recipe.
Superb!!!
Sadhana Raveen
MULLAI WHEN WE LOOK TO YOUR PHOTOS ITS LIKE HAVING A MENU CARD OF
BANANA LEAF RESTARUANT / SARAVANA BHAVAN / PONNUSAMI / ANJAPPAR / CHETTINAD / ETC ETC //////////////////// WILL TRY TODAY REGARDS
whether can we use sambal olek,instead of red chili sauce.reply me.
Sambal olek includes lime, salt and thick concentrated chilli paste. You can add 1/2 tsp and you will still have little tangy flavour. But if you have problem finding red chili sauce you can use this as substitute.
Thanks for your reply. You said to toss the cauliflower with maida,cornflour…. without adding water how it comes batter form.whether it would be in powder form.
I tried out this recipe.but i faced the problem tossing cauliflower with that ingriedents.so i add some water.so while frying some cauliflower was coated with flour and some not.so please reply
Blanched cauliflower usually have some water even after draining. Along with salt and sauce that should be sufficient to make a thick batter. But if you think its too dry, then adding few drops will fix it. Mixing part is in your hands, I usually toss till its well coated. Thanks.
Pakkave kalakala irukku…super
Wow too tempting…appada i got cauliflower rite now..thanks for this wonderful recipe..
mullai it is same as of machurian i prepare machurian in this way
i prepare chilly gobi
using
egg white
corn flour
ajinomoto
colour powder
ginger garlic paste
salt
mix them along with boiled cauliflower florets and keep in fridge for i hr
and deep fry
manimozhi parthiban
japan
hai mullai..good recipie!!!!!!,,,,very temting,,,,,but i dint get chilli sauce …can u tell me an option for it!!!!!and at what stage should we add the vinegar???
Hi Mullai
Its very good recipe.I have searched this recipe in many websites,atlast i found.Thank you so much.
Mullai,
I want to make this………just a doubt. So the only difference between this & gobi manchurian is the tomato sauce correct??
Hi Sharmi, there isn't much difference. Afterall all these dishes are named by restaurants to attract customers. Same preparation is also called as gobi manchurian, gobi 65 or whatever… In my recipe tomato sauce is the only item which is left, adding any sauce makes the same dish slightly wet, sweet and tangy which goes very well with chapati or paratha. Excluding sauce it will very dry and mostly good as a side or starter plus spicy too, hence the fancy name "Chilli Gobi". Hope you got the point. Thanks!!
Mikka Nanri Mullai.
Mullai,
Tried this just now, had only 1/2 cauliflower, so substituted the rest with brocoli. Added colorful Capsicums and fried Onions mixed in that Bhajji flour too. It was so good. Today is the last day at School and has invited couple kid’s mom ( my son’s friend’s mom ) for lunch , surely would be a nice item. I tried them now, tastes very good, same same ingredients and recipe instructions as yours…
Thx
jaya
Broccoli ???? sounds interesting, Lakshmi ! Never thought of that idea before… ahaha my next attempt probably would be Chilli Broccoli !!! thoughtful and thanks for the tip. Enjoy your get together, yeah schools over, can't imagine the clean up work load. Thanks!!
Mullai,
Chilli Gobi color and texture is cool. Feel like having it. In my house it wont even go to others, u know what I mean… 😉
Excellent explanation and perfect presentation…
Have a great day
Mullai,Just tried this recipe and we are enjoying it right now.taste nalla irukudhu.On mixing the batter I felt it very dry.The maida was just dissolving in the oil,then I adjusted with a little water.Since no tomatoe sauce is used I felt the tanginess missing.Mathapadi taste super!!
Very lovely,unga husband koduthu vachavar thaan.
Mullai,
chilli gobi looks fabulous. make me drooling
tempting…. wonderful presentation….. keep going on with ur good work.