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.
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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.
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