Chilli Gobi / Cauliflower

Course: Appetiser, Finger Food, Side Dish, Snack, Starter
Cuisine: Indian, Indo Chinese
Servings: 3 -4
Author: Maria Jose Martin
Print Recipe


  • 2 cups Cauliflower florets

For Marination

  • 3 tbsp Plain flour
  • 2 tbsp Cornflour
  • 1/2 tsp Pepper powder
  • Salt
  • Oil
  • Water

For the sauce

  • 1 big Onion chopped
  • 1 small Capsicum cubed
  • 1 tbsp Ginger chopped
  • 1.5 tbsp Garlic sliced
  • 1 - 1.5 tbsp Soya sauce
  • 2 tbsp Tomato sauce
  • 1.5 tbsp Red chilly sauce
  • 1 tsp Pepper powder
  • 1 tsp Vinegar
  • 1 tsp Sugar
  • Salt
  • Oil


  • Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely.
  • Make a thick batter with the marination ingredients (ingredients listed from plain flour-water).
  • Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.
  • In the same oil add ginger & garlic, green chilly, capsicum & onion. Cook till the onion becomes soft. Add all the sauces, pepper powder, vinegar, sugar and salt. Mix well. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces. Garnish with spring onion, serve hot.


You can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder. Please note that if you are using red chilly paste, don't add vinegar separately.