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Chilli Gobi Recipe

Name: Masala Indian Kitchen - Novis Chilli Gobi Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 unit cauliflower (medium head), cut into bite-sized florets; 3 cups all-purpose flour; 1 cups cornstarch (or rice flour for extra crisp); 1 tsp baking powder; 1 tsp salt; 1 tsp black pepper (ground); 1 tbs ginger-garlic paste; 1 cups water (ice-cold) to make batter; 4 cups oil for deep frying; 2 tbs vegetable oil (for stir-fry); 6 cloves garlic, finely chopped; 1 tbs ginger, finely julienned or minced; 2 units green chilies, slit or finely chopped (adjust heat); 6 stalks scallions (green onions), white and green separated, sliced; 1 unit red bell pepper, cut into 1/2-inch pieces; 3 tbs soy sauce; 4 tbs tomato ketchup; 2 tbs red chili sauce (Sriracha or Schezwan sauce), or to taste; 1 tbs vinegar (white or rice vinegar); 1 tsp sugar; 2 tbs cornstarch slurry (cornstarch mixed with water); 1 cup water (for sauce); 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 tsp sesame oil (optional, for finish); 2 tbs fresh cilantro leaves (optional, for garnish)

Inspired by Masala Indian Kitchen - Novi

Time50m

Serves4

Make Chilli Gobi Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cauliflower and batter

1 unit cauliflower (medium head), cut into bite-sized florets

3 cups 00 bread flour

1 cups cornstarch (or rice flour for extra crisp)

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper (ground)

1 tbs ginger-garlic paste

1 cups water (ice-cold) to make batter

4 cups oil for deep frying

Sauce and aromatics

2 tbs vegetable oil (for stir-fry)

6 cloves garlic, finely chopped

1 tbs ginger, finely julienned or minced

2 units green chilies, slit or finely chopped (adjust heat)

6 stalks scallions (green onions), white and green separated, sliced

1 unit red bell pepper, cut into 1/2-inch pieces

3 tbs Aged soy sauce

4 tbs tomato ketchup

2 tbs red chili sauce (Sriracha or Schezwan sauce), or to taste

1 tbs vinegar (white or rice vinegar)

1 tsp sugar

2 tbs cornstarch slurry (cornstarch mixed with water)

1 cup water (for sauce)

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 tsp sesame oil (optional, for finish)

2 tbs fresh cilantro leaves (optional, for garnish)

Method

Cauliflower and batter

Prepare cauliflower

Wash the cauliflower and cut into bite-sized florets. Pat dry thoroughly with kitchen towels; excess moisture will make the batter soggy.

Make batter

In a large bowl combine all-purpose flour, cornstarch, baking powder, salt, black pepper and ginger-garlic paste. Gradually whisk in about 3/4 cup of the ice-cold water to form a thick, smooth batter that coats a spoon. Add more water a tablespoon at a time if needed — the batter should be thick (like pancake/crepe batter but slightly thicker) so it clings to the florets.

Coat cauliflower

Toss the dried florets in the batter, ensuring each piece is evenly coated. Let them rest 5 minutes so the batter adheres.

Deep-fry

Heat oil in a deep pan or wok to 180°C / 350°F (medium-high). Fry the battered florets in batches, taking care not to overcrowd, until golden brown and crisp, about 4–6 minutes per batch. Use a slotted spoon to transfer to paper towels to drain. Maintain oil temperature between batches.

Sauce and aromatics

Prep aromatics and vegetables

While frying, slice the scallions separating whites from greens, mince garlic, julienne or mince ginger, chop green chilies, and dice the red bell pepper into 1/2-inch pieces.

Mix sauce

In a small bowl combine soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, salt, black pepper, and 1/2 cup of the water. Stir until sugar dissolves. In another small cup whisk the cornstarch slurry (2 tbs cornstarch with 2–3 tbs water) until smooth.

Stir-fry aromatics

Heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add the white parts of the scallions, chopped garlic, ginger and green chilies. Stir-fry for 30–45 seconds until fragrant but not browned.

Add bell pepper

Add the diced red bell pepper and stir-fry 1–2 minutes so it softens slightly but remains crisp-tender.

Make the sauce

Pour in the prepared sauce mixture and bring to a gentle boil. Stir, then slowly add the cornstarch slurry while stirring. Reduce heat and simmer for 1 minute until sauce thickens to a glossy consistency. If sauce becomes too thick, add a tablespoon or two of water to reach desired coating thickness.

Toss in fried cauliflower

Add the fried cauliflower florets to the wok and toss quickly to coat evenly with the sauce. Cook for 1 minute more so the florets heat through and absorb some sauce — avoid prolonged stirring to keep them crisp.

Finish and garnish

Drizzle the sesame oil (if using) and add the green parts of the scallions. Toss once gently. Transfer to a serving plate and garnish with chopped cilantro if desired. Serve immediately while crispy.