CAULIFLOWER CHILLI

Cauliflower Chilli also known as Gobi Chilli is popular and spicy appetizer/finger food available in most Indian restaurants. I remember my childhood where this was the first item from the menu that we ordered along with tomato soup every time we visited restaurants.

While preparing these dishes at restaurants they use generous amounts of spices and seasonings. Therefore when you wish to replicate the taste of restaurant dishes do not hold back on the amount of ingredients the dish calls for. Initially I used to feel that the ingredient amounts are too much for one single dish, but later I realized that this is what gives the dish its real taste. I also make it a point to never add any ajinomoto to such recipes. For this dish the real taste is from copious amounts of garlic and green chillis.

Preparation time : 1 hour
Serves : 4 to 5

Ingredients for Cauliflower Chilli

Onion - 2 ( 1 finely chopped and 1 chopped into cubes)
Garlic cloves finely chopped - 10 to 12
Small Green Chillis - 3 to 5
Ginger - 1 inch
Spring Onion chopped - 5
Coriander leaves - 5 to 6
Capsicum chopped lengthwise - 1
Soya Sauce - 1 tsp
Worcestershire Sauce - 1 tsp
Apple Cider Vinegar - 1 tsp
Tomato Ketchup - 1 ½ tbsp
Red chilli Powder - as per taste(optional)
Salt to taste
Vegetable oil - 1 tbsp
Oil for frying

For the marination
Big  Cauliflower - 1
All Purpose flour / Maida - 1 cup
Rice flour - ¼ cup
Corn Flour - ¼ cup
Ginger - 1 inch
Garlic cloves - 3
Peppercorns - 5
Salt to taste

Steps to prepare Cauliflower Chilli

• Cut the cauliflower into florets and wash them.
• Grind the ginger, garlic, peppercorns adding salt and water to form smooth paste.
• Transfer this to bowl. add the all purpose flour, rice flour, corn flour and mix well.
• Marinate the cauliflower in this mixture and keep it aside for 30 minutes.
• After 30 minutes, heat oil for frying. Once the oil is hot add the marinated cauliflower and fry in medium to medium high flame till they are crisp and golden in color.
• Transfer this to paper plate so that it absorbs excess oil.

For the masala/chilli

• Heat oil in non-stick pan. add finely chopped onion, salt, garlic, green chillis, ginger and saute till onion becomes light brown in color.
• Now add the cubed onions, capsicum and saute till capsicum is cooked.
• Add the soya sauce, Worcestershire sauce, vinegar, tomato ketchup and mix well.
• Finally add the spring onions and coriander leaves,mix and switch off the flame.

Just before serving, add the fried Cauliflower to the masala prepared and mix well so that it remains crisp and fresh.
Transfer this to serving plate and garnish it with some more spring onions and coriander leaves. Serve hot and enjoy.

Tip:

• Do not over crowd the pan. depending on the size of the pan, add the florets.
• To check if the oil is hot, add small piece of floret and check if it sizzles and comes up.
• Oil should be not too hot/too cold. If its too hot, the florets might become brown faster and cauliflower might be under cooked and if its cold it might absorb oil when frying.
• I add the florets in medium high flame. then switch it to medium flame and once its done, I again switch the flame to medium-high and remove the florets. Doing so will avoid it from absorbing excess oil.
• Depending on the size of cauliflower, if the batter remains after marination or frying, you can cut the potatoes and make cripsy fries.

*I have used a vegan / vegetarian version of Worcestershire sauce. Make sure you check the ingredient list in the sauce before you use it.