Tuesday, September 13, 2016

Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5
Courtesy : Eenadu Sunday

Medium size one (cut into florist)
2 (cut into chunks)
Green chillies
10 (slit and cut into 2” size)
10 flakes (peeled and chopped)
Curry leaves
3-4 strings
Soy sauce : 2 tbsp
Red chilly sauce : 2 tbsp (or)
Garlic Red chilly :2 tbsp
Tomato sauce : 1 tbsp
Vinegar : 1 tbsp
½ tsp (optional)
Red food color
¼ tsp (mix in tbsp water)
For deep frying
For batter:
Corn flour ½ cup
All purpose flour ¼ cup
Rice flour 2tbsp
Red chilly powder 1tsp
Salt to taste
Egg white 1

  • Wash and drain cauliflower in  saltwater for couples of times. Drain the water well.
  • In a mixing bowl add all the batter ingredients and mix in water. Batter should be like dropping consistency.
  • Heat oil for deep frying. Dip each florist and deep fry till it turns into crispy and nice golden color. Keep it aside
  • Heat 2 tbsp of oil in a Wok or kadai. Fry chopped garlic, green chillies and curry leaves.
  • Add onions and fry on high flame for a minute. Then,
  • Add all sauce vinegar. and food color. Give a stir and add fried cauliflowers, pepper powder and ajinomoto. Mix well till all the flavours coated well.
  • Off the flame and serve.

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