No Sauce Chilly Gobi | Cauliflower Chilly | Easy Cauliflower Recipes for Rice, Roti | Appetizer | Starter

Ingredients:

• Cauliflower - 1 medium sized

• Onion - 1 to 2 big

• Ginger - 1 small piece

• Garlic - 3 cloves

• Capsicum / Bell Pepper - 1/2 of small (Optional)

• Green Chilly - 2 to 3 nos

• Turmeric Powder - 1/8 tsp + 1/2 tsp

• Kashmiri Red Chilly Powder - 1 tsp

• Hing / Asafoetida - 1 pinch

• Mustard Seeds - 1/2 tsp

• Fennel Seeds - 1 tsp

• Coriander Leaves - a few to garnish

• Spring Onion Greens - a few (Optional)

• Oil - 1 tbsp

• Salt to taste

For marination of cauliflower:

• Corn Flour - 5 tbsp + 1/4 cup

• Maida / All Purpose Flour - 5 tbsp

• Kashmiri Red Chilly Powder - 1 1/2 tbsp

• Pepper Powder - 1/2 tsp

• Cumin Powder - 1/2 to 1 tsp

• Garam Masala - 1/2 tsp

• Kasuri Methi - 1 tsp

• Salt to taste

• Water as required

Method:

• Wash the cauliflower well and cut them to florets of medium size.

• Crush ginger and garlic and keep aside. Alternatively, finely chop ginger and garlic.  

• Finely chop onions.

• Bring 4 to 5 cups water to vigorous boil in a vessel and add salt along with 1 tsp turmeric powder on high flame. 

• Add the cleaned cauliflower florets to the boiling water and cook covered for 30 seconds to 1 minute (till florets become soft).

• Switch off the stove. Transfer the florets to a colander to drain all the water and keep aside.

• Add maida, cornflour, kashmiri red chilly powder, garam masala, pepper powder, cumin powder, kasuri methi and salt to taste to a mixing bowl and mix well with hands to combine.

• Gradually add water to the dry mix and make a lumpfree thin batter. Adjust salt. Batter should be runny at first.

• Further add the drained cauliflower florets to the batter and mix well to coat all the florets.

• Once the batter is coated well on the florets, gradually add a tbsp of cornflour to thicken the coating. Add flour till the batter becomes thick and coats well. 

• Meanwhile heat the oil for frying on medium flame.

• Add the coated cauliflower florets to the oil in batches and fry stirring occasionally. 

• Fry till they turn light golden brown. Repeat for all the florets. 

• Once the first frying of all gobis are over, heat the oil again on high flame. When oil is extremely hot, add the fried florets and fry for 30 seconds maximum to make them crispy. Do not fry for more time as it will get burnt. (Optional Step)

 

• Heat 1 tbsp oil in a kadai on medium - high flame.

• Add mustard seeds and let it splutter.

• Further add the fennel seeds followed by ginger and garlic.

• Add the slit green chillies and hing. Saute till raw smell of ginger and garlic fades.

• Add finely chopped onions and cook till translucent adding a tsp of salt.

• Further add a pinch of turmeric powder, kashmiri red chilly powder, cumin powder and cook till raw smell of masalas fade.

• Add capsicum and cook for few seconds.

• Add the fried cauliflower and mix well to combine.

• Garnish with coriander leaves and spring onion greens. Serve hot and crispy with rice, chapathi or as an appetizer.