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chilli gobi – how to make chilli gobi recipe | gobi chilli

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chilli gobi recipe with step by step pictures. absolutely delicious is this chilli gobi recipe. you just cannot stop eating these crispy and spicy cauliflower florets. chilli gobi makes an awesome starter or snack at family dinners or get-togethers.

you see indo chinese food is one of our favorite fusion food and yes i have shared many indo chinese recipes as well. this chilli gobi is also our favorite and is a restaurant style version. it is crispy, saucy, umami, spicy and oh so good. serve chilli gobi to your family or your friends and they will love it and keep you asking for more.

what is chilli gobi

chilli gobi is a popular starter or snack recipe from the indo chinese cuisine and fusion recipe. chilli gobi has a crispy texture with a spicy, sweet and sour taste. the cauliflower florets are batter-coated, deep fried and then mixed with stir-fried spring onions, capsicum (green bell pepper), soy sauce, sweet red chilli sauce, salt and pepper.

basically, chilli gobi is another addition to the group of chilli recipes from the indo chinese cuisine like chilli paneer, chilli mushroom, chilli potato. the recipe that i have shared is a crispy dry version and not the gravy (sauce based) version. do keep in mind that making chilli gobi takes time, so please be patient. below i have mentioned some tips so that you can make a great restaurant style and best chilli gobi.

tips to make the best chilli gobi

  • size of the cauliflower florets matters – chop or break the cauliflower in small florets to get a crispy texture. large cauliflower florets won’t give you that crispiness. do not chop the cauliflower too small as you don’t want to spend too much time frying them.
  • deep frying – yes deep fry to get that crispy texture. no baking or air frying the gobi florets as these just do not give a crisp fried texture. for health reasons, you can bake or air-fry, but the crisp texture won’t be there.
  • blanching – it is always better to blanch cauliflower as this will get rid of insects and worms in the cauliflower. the frying time is also reduced.
  • keep everything ready – when making recipes which call for stir-frying, it is a best practice to keep all the ingredients ready near your stove top.
  • forgiving recipe – this recipe is forgivable and you can easily halve it.
  • soy sauce – if possible use naturally fermented soy sauce.
  • more or less of the sauces – do not increase the amount of sauces than what is mentioned in the recipe, or else the taste may go awry and the final dish won’t taste that good.
  • kashmiri red chilli powder – yes please use kashmiri red chilli powder as it gives a deep orangish red color in this chilli gobi recipe and looks good. a natural red coloring ingredient as well. if using any other type of red chilli powder, you may not get this deep red color. if the red chilli powder is spicy, then reduce the amount. you can even use deghi mirch powder instead of kashmiri red chilli powder.
  • balance – in all indo chinese recipes balance in all the various tastes is a key point. so keep a check while adding the sauces and spices and don’t go overboard.

few more snacks recipes for you!

Prep Time:15 mins

Cook Time:45 mins

Total Time:1 hr

chilli gobi is a popular starter or snack recipe from the indo chinese cuisine. a fusion dish, chilli gobi is crispy, spicy, slightly sweet and sour tasting. the cauliflower florets are batter coated, deep fried and then mixed with stir-fried spring onions (scallions), capsicum (green bell pepper), sauces, salt and pepper.

chilli gobi

Course:appetizers,snacks

Cuisine:indo chinese

Servings:4

Calories:292

INGREDIENTS FOR chilli gobi

(1 CUP = 250 ML)

for frying gobi:

  • 1 small to medium sized cauliflower – 350 grams or 3 to 3.25 cups chopped small cauliflower florets
  • 2.5 cups water – for blanching cauliflower
  • 1 cup all-purpose flour (maida)
  • 4 tablespoons corn flour (corn starch)
  • 1 teaspoon kashmiri red chili powder or deghi mirch powder
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • 1 teaspoon soy sauce – naturally fermented soy sauce
  • ½ teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce
  • salt as required
  • 1 cup water or add as required
  • oil for deep frying – as required

for making chilli gobi

  • 1 tablespoon toasted sesame oil or peanut oil or sunflower oil
  • ½ cup spring onion whites – sliced
  • cup capsicum – thinly sliced
  • 1 tablespoon finely chopped ginger or 1.5-inches ginger
  • 1 tablespoon finely chopped garlic or 5 to 6 medium to large garlic cloves
  • 2 to 3 green chillies – slit
  • 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar
  • 1 teaspoon soy sauce – naturally fermented
  • 1 teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce
  • ¼ teaspoon black pepper powder or add as required
  • ½ teaspoon sugar or add as required
  • salt as required
  • 2 tablespoons spring onion greens – for garnish

HOW TO MAKE chilli gobi

blanching cauliflower

  • rinse and then break or chop the cauliflower in small florets. you will need about 3 to 3.25 cups chopped cauliflower florets.

  • in a pan or saucepan take 2.5 cups water and add ¼ teaspoon salt. bring the water to a rolling boil.

  • switch off the flame and keep the pan on the kitchen countertop. add the cauliflower florets. blanch for 5 minutes.
  • drain all the water and keep the blanched cauliflower aside.
  • meanwhile thinly slice 1 small capsicum (green bell pepper) and 2 medium sized spring onion whites (scallions). finely chop 1.5 inches ginger, 5 to 6 medium to large garlic cloves and slit 2 to 3 green chillies. keep aside.

making batter

  • take all-purpose flour (maida) corn flour (corn starch) in a mixing bowl.

  • also add salt as required. i added 1 teaspoon rock salt. if using iodized salt, then add ⅓ to ½ teaspoon depending on taste. note that the sauces will also have salt, so go easy on the salt.

  • add kashmiri red chilli powder, black pepper powder, soy sauce and sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce

  • add 1 cup water in parts and begin to mix.

  • add remaining water and make a smooth batter without lumps. depending on the quality and texture of flours, you can add ¾ to 1 cup water.

  • the batter should have a medium consistency and should not be thick or thin. if batter looks thin, then add some more all-purpose flour (maida). if batter looks thick then add some more water. heat oil for deep frying on medium flame.

frying gobi

  • when the oil becomes hot then place some cauliflower florets in the batter.

  • coat them with the batter evenly.

  • slid off the extra coating at the sides of the bowl and place the batter cauliflower florets in the hot oil. add less portion of the florets in the oil and do not overcrowd the pan or kadai or wok.

  • when one side becomes golden and crisp, turn over each florets. flip for a couple of times more, so that the florets are evenly fried, golden and crisp.
  • do note that the cauliflower fritters will stick to each other while frying. thus add less portion of the florets in oil. also as soon as you add them stir with a spoon so that they do not stick. in case they stick, then fry them together as one whole. once you place them on paper towels then break them when they become less hot.

  • remove the fried gobi florets with a slotted spoon or spider spoon. fry gobi florets in 3 to 5 batches depending on the size of the kadai or wok.

  • place the fried gobi florets on a kitchen paper towel for extra oil to be absorbed.

making the sauce base for chilli gobi

  • heat 1 tablespoon toasted sesame oil in a pan or wok or kadai. use peanut oil or sunflower oil if you do not have toasted sesame oil. gingelly oil made from raw sesame seeds can also be used.
  • add 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped ginger and 2 to 3 slit green chillies.

  • sauté them for some seconds till the raw aroma of both ginger and garlic goes away.
  • then add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.

  • mix and then increase the flame to medium or medium-high after adding the onions and capsicum.

  • then stir non-stop and stir fry onions till they become translucent. if the base starts looking browned then reduce the flame.

  • when the onions turn translucent, then lower the flame and add 1 teaspoon soy sauce and 1 teaspoon sweet red chilli sauce. you can add sweet chilli garlic sauce or sriracha sauce instead of sweet red chilli sauce.

  • mix the sauces very well with the onions and capsicum.

making chilli gobi

  • now add the fried cauliflower florets.

  • add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per taste. add a few pinches of salt as the sauces and fried cauliflower florets already have salt in them.
  • increase the flame to medium or medium-high. mix and toss well. switch off the flame. sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. mix again. check the taste and add more sauces, pepper, salt and sugar if required.
  • sprinkle 2 tablespoons spring onion greens.
  • serve gobi chilli hot or else crispiness reduces. garnish with some spring onion greens while serving.
  • chop cauliflower in small florets to get a crispy texture. large cauliflower florets will give a less crispy texture. also, do not chop the cauliflower too small as you don’t want to spend too much time frying them.
  • deep fry the florets to get a really good crispy texture.
  • it is always better to blanch cauliflower as this will get rid of insects and worms in the cauliflower. the frying time is also reduced.
  • keep all the ingredients ready before you begin to stir fry them.
  • this recipe can be easily halved.
  • if possible then please do use naturally fermented soy sauce.
  • do not add too much of the sauces as the taste may not be good in the final dish.
  • adding kashmiri red chilli powder gives a deep orangish red color in this chilli gobi recipe and looks good too. you can even use deghi mirch powder instead of kashmiri red chilli powder.
  • balance is a key point in all indo chinese recipes. so do keep a check when adding the sauces and spices and don’t go overboard.
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how to make chilli gobi

blanching cauliflower

1. rinse and then break or chop 1 small to medium cauliflower (350 grams cauliflower) in small florets. you will need about 3 to 3.25 cups chopped cauliflower florets. chop cauliflower in small pieces as then they become more crispy.

rinsed and chopped cauliflower in small florets

2. in pan or saucepan take 2.5 cups water and add ¼ teaspoon salt.

water and salt in a sauce pan

3. bring the water to a rolling boil.

water boiling in the sauce pan

4. switch off the flame and keep the pan on the kitchen countertop. add the cauliflower florets. blanch for 5 minutes.

cauliflower florets added in hot water

5. drain all the water and keep the blanched cauliflower aside. do make sure to drain all the water very well.

drained of all the water and placed cauliflower florets in a bowl

6. meanwhile thinly slice 1 small capsicum (green bell pepper) and 2 medium sized spring onion whites (scallions). finely chop 1.5 inches ginger, 5 to 6 medium to large garlic cloves and slit 2 to 3 green chillies. keep aside. you will need ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.

sliced spring onions, capsicum, finely chopped ginger, garlic and slit green chillies on a white chopping board

making batter for chilli gobi

7. take 1 cup all-purpose flour (maida) and 4 tablespoons corn flour (corn starch) in a mixing bowl.

all purpose flour and corn starch in a mixing bowl

8. add 1 teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. also, add salt as required. i added 1 teaspoon rock salt. if using iodized salt, then add ⅓ to ½ teaspoon salt depending on taste.

added kashmiri red chilli powder and black pepper powder

9. add 1 teaspoon soy sauce.

adding soy sauce

10. next add ½ teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce.

adding sweet red chilli sauce.

11. add 1 cup of water in parts.

water added

12. begin to mix.

mixing the flours with water

13. add the remaining water and make a smooth batter without lumps. depending on the quality and texture of flours, you can add ¾ to 1 cup water.

batter ready

14. the batter should have a medium consistency and should not be thick or thin. if the batter looks thin, then add some more all-purpose flour (maida). if the batter looks thick then add some more water. heat oil for deep frying on medium flame.

consistency of batter

frying gobi to make chilli gobi

15. when the oil becomes hot then place some cauliflower florets in the batter.

placing cauliflower florets in the batter

16. coat the florets evenly with the batter.

coating cauliflower florets with the batter

17. slid off the extra coating from the florets on the sides of the bowl and place the batter coated cauliflower florets in medium hot oil. add less portion of the florets and do not overcrowd the pan or kadai or wok. fry cauliflower florets in medium hot oil.

placing batter coated cauliflower florets in hot oil for frying

18. when one side becomes golden and crisp, turn over each floret. the cauliflower fritters will stick to each other. thus add less amounts and as soon as you add them stir with a spoon so that they do not stick. in case they stick, then fry them together as one whole. once you place them on paper towels then break them when they become less hot.

frying cauliflower florets

19. flip for a couple of times more, so that the florets are evenly fried, golden and crisp.

frying cauliflower florets till crisp and golden

20. remove the fried gobi florets with a slotted spoon or spider spoon.

removing fried cauliflower florets with a spider spoon

21. place the fried gobi florets on a kitchen paper towel for extra oil to be absorbed. similarly, fry the gobi florets in 3 to 5 batches depending on the size of the kadai or wok. you can stop here too and have these crisp cauliflower fritters as a snack.

placing fried cauliflower florets on kitchen paper towels

making the sauce base for chilli gobi

22. heat 1 tablespoon toasted sesame oil in a pan or wok or kadai. use peanut oil or sunflower oil if you do not have toasted sesame oil. gingelly oil made from raw sesame seeds can also be used. add 1 tablespoon chopped garlic, 1 tablespoon finely chopped ginger and 2 to 3 slit green chillies.

adding chopped garlic, ginger and slit green chillies to hot toasted sesame oil in a wok

24. sauté them for some seconds till the raw aroma of both ginger and garlic goes away.

sautéing garlic, ginger and green chilies

25. add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.

sliced spring onions and capsicum added in the wok

26. mix and then increase the flame to medium or medium-high after adding the onions and capsicum.

mixing onions and capsicum

27. stir non-stop and stir fry onions till they become translucent. if the base starts looking browned then reduce the flame.

stir frying spring onions and capsicum in the wok

28. lower the flame and then add 1 teaspoon soy sauce and 1 teaspoon sweet red chilli sauce. you can use sweet chilli garlic sauce or sriracha sauce instead of sweet red chilli sauce.

adding soy sauce and sweet chilli sauce

29. mix very well.

mixing the sauces

making chilli gobi

30. add the fried cauliflower florets.

adding the fried cauliflower florets

31. add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per taste. add a few pinches of salt as the sauces and fried cauliflower florets already have salt in them.

adding salt, black pepper powder and sugar

32. increase the flame to medium or medium-high. mix and toss well. switch off the flame. sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. mix again. check the taste and add more sauces, pepper, salt and sugar if required.

adding mirin

33. sprinkle 2 tablespoons spring onion greens.

added chopped spring onion whites

34. serve chilli gobi hot or else the crispiness reduces. garnish gobi chilli with some spring onion greens while serving.

chilli gobi served in a black rectangular tray with black chopsticks on the left side on a blacking grey board

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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