#chiligobi #chilligobi #gobimanchurian
Chili Gobi
Chili Gobi is one of the most famous Indo-Chinese recipes. It is a great appetiser and a party-pleaser. It is similar to Gobi Manchurian but it is more on the spicier side.
It can be eaten as it is or with fried-rice or noodles.
The all time favorite starter that all age group loves….one of the most ordered dish in restaurants ….here made it easy for you to try and enjoy at home,….have not added green chilies as children may bite into it and feel spicy, hence its optional
Ingredients
3-4 cups Water to boil the cauliflower
1 small Cauliflower florets / Gobi Florets
For the batter
Maida/ All purpose flour – 3 tsp
Cornflour – 3 tsp
Salt – 1/2 tsp
Pepper powder – Ā½ tsp
Oil for frying
For the sauce
Oil – 2 tsp
Garlic – 1 tsp (finely chopped)
Green Chili – 2 (slit)
Onion – 1 (Chopped)
Green Capsicum – 1 (cut into large pieces)
Light Soya Sauce- 2 tsp
Red Chilli sauce – 3 tsp
Tomato Ketchup – 2 tsp
Salt – 1/4 tsp
Sugar – 1/2 tsp
Water to adjust the consistency
For the slurry
1 tsp Corn flour
2 tbsp Water
Method
In a large saucepan, pour water and add the salt and the cauliflower floret. Bring the water to a boil about 3-4 minutes.
Once the water comes to a rapid boil, turn off the flame and strain the florets and keep it aside in a plate.
In a bowl combine 3 tbsp maida, 3 tbsp corn flour and salt. Start pouring water and make a thick batter little at a time.
Once everything is combined, pour water and then make the batter thinner, the initial step of making a thick batter, allows making a lump free batter.
Add the florets to the batter and then using your hands start to coat the florets really well.
Once done add about 2 tbsp of corn flour and 1 tbsp maida and continue to coat the florets with the thick batter.
In a large deep pan, heat the oil and fry the cauliflower florets in batches over medium flame, for 6 -8 minutes or until they are golden brown.
Heat a wok over high heat; pour oil in the wok starting from the sides.
Add garlic, green chillies and onions; quickly stir fry for 1 minute over a high flame.
After a minute add salt and black pepper. Followed by light soya sauce and chilli sauce, and cook for 1 minute.
Now add the spring onion greens and tomato ketchup and cook everything. Pour water into the sauce.
In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the Manchurian sauce and cook for 30 seconds.
Once the sauce has thickened, add the gobi florets, turn off the flame and give it a good mix and coat all the gobi florets with the sauce. Garnish with spring onions green.
chilli gobi recipe | gobi chilli recipe | chilly gobi recipe with detailed photo and video recipe. a spicy starters or appetizer recipe adapted from Chinese cuisine and seasoning techniques. perhaps one of the most popular Indian street food or fast food to be offered from the indo chinese cuisine palette.
#chiligobi #chilligobi #gobimanchurian
chilli gobi recipe | gobi chilli recipe | chilly gobi recipe with step by step photo and video recipe. like any other indo chineese recipes, even gobi chilli recipe has two variants, dry and gravy recipe. this is dry version of gobi chilly and it is a ideal party starter or even served as side dish. this recipe has similar characteristics to gobi manchurian but more on spicier side with chillies.