Chilli Gobi Recipe

Prepare cauliflower

Trim the cauliflower into medium-sized florets. Rinse and drain thoroughly. Pat dry with a kitchen towel so the batter adheres well.

Make batter

In a large bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tbs ginger-garlic paste, 1 tsp salt and 1 tsp freshly ground black pepper. Add about 6 tbs water gradually and whisk to a thick, smooth batter that coats the back of a spoon; adjust water slightly if needed. Batter should be thick—not runny.

Coat cauliflower

Toss the dried florets into the batter, ensuring each piece is evenly coated. Shake off excess batter so a thin even layer remains.

Deep-fry florets

Heat about 400–500 ml oil in a deep pan to 180°C (350°F) — hot enough that a small batter drop sizzles and rises. Fry the coated florets in batches without crowding, 4–6 minutes per batch, turning occasionally, until golden-brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm and fry remaining florets.

Prep aromatics & vegetables

While cauliflower fries, slice 4 cloves garlic thin, julienne 1 tbs ginger, slit 2 green chillies, chop 1 red and 1 green bell pepper into 1-inch pieces, and separate and slice 4 spring onions into whites and greens.

Combine sauce ingredients

In a small bowl mix 3 tbs ketchup, 2 tbs light soy sauce, 1 tbs chili sauce (Sriracha), 1 tsp vinegar, 1 tsp sugar, 0.5 tsp salt, 0.5 tsp black pepper and 60 ml water. Stir until sugar dissolves. In another tiny bowl, dissolve 1 tbs cornstarch in 1 tbs cold water to make a slurry.

Stir-fry vegetables

Heat 2 tbs vegetable oil in a large wok or wide skillet over high heat until shimmering. Add the sliced garlic and stir 10–15 seconds until fragrant but not browned. Add the slit green chillies, julienned ginger and the white parts of the spring onions; stir 20 seconds. Add the bell pepper pieces and stir-fry 1–2 minutes so they remain crisp-tender.

Make the sauce

Reduce heat to medium-high. Pour the prepared sauce mixture into the wok and bring to a simmer for 30 seconds. Stir the cornstarch slurry again then slowly add it to the simmering sauce while stirring; the sauce will thicken and become glossy in about 20–30 seconds. Taste and adjust seasoning (add a little more soy for saltiness or sugar for sweetness).

Combine fried cauliflower with sauce

Increase heat to high, add the fried cauliflower florets to the wok and toss quickly to coat each piece evenly with the glossy sauce and vegetables. Stir 1–2 minutes so the cauliflower warms through and the sauce clings; avoid overcooking to keep cauliflower crisp.

Finish & garnish

Turn off the heat and drizzle 0.5 tsp sesame oil over the chilli gobi for aroma (optional). Add the green parts of the spring onions and toss gently. Transfer to a serving plate and garnish with additional sliced spring onions. Serve immediately with lime wedges on the side.