The tea time snacks I have been bringing to the blogging table started off with a healthy cucumber sandwich. Next was a shallow fried potato and broccoli patties and now I am here with the big bad deep fried chili gobi.. And yes, it was a success because I managed to make it without any incidents. No burns, no spills, no howls from the kitchen, so that’s a definite success for me!
Coming to the chili gobi here, there is it’s almost the same as gobi Manchurian. This is a little bit more on the spicier side and is not usually served as a gravy – but other than that I don’t see any difference between the two.
Winter has set its foot here in US and now clicking pictures needs a bit more of planning than before. I never thought I would see a day where I would check the weather before cooking for the blog!! These were taken at 5 PM and it was already getting dark. It made me realize that I need to plan better from now on wards.
Winter is here and lets all warm up to that…with some chilli gobi, to begin with :-)!
Recipe source: Yummy Tummy
Blogging Marathon theme: Tea time snacks
For the cauliflower part:
- 1 medium cauliflower, cut into florets
- pinch turmeric powder
- oil to fry
For the batter to dip:
- 1/2 cup maida/ all purpose flour
- 1/2 cup corn flour
- 1 teaspoon chili powder
- salt to taste
- water to make the batter
For the sauce:
- 1 medium onion or 4 spring onions
- 1 small green capsicum, diced
- 2 teaspoon ginger garlic paste
- 2-3 green chillies, sliced into half (optional 0r adjust per taste)
- 1 teaspoon chili powder
- 1 tablespoon soya sauce
- 1 tablespoon tomato ketchup
- Prepare the cauliflower : Bring a pot of water to boil. Add salt as needed and a pinch of cauliflower. Add the cauliflower florets and let it boil for 5 minutes. Take off the heat and drain the water off.
- In a wide bowl, add 1/2 cup maida, 1/2 cup corn flour, 1 teaspoon chili powder, salt as needed. Add enough water to form a batter of cake batter or dosa batter consistency. When we dip the cauliflower in the batter, it should coat it and not drain off completely.
- Heat oil for deep frying. Dip the cauliflower in the prepared batter and deep fry. Once all the florets are fried, set it aside.
- Remove all but one tablespoon of oil from the pan. We are going to prepare the sauce for the florets.
- Add one medium chopped onion and 2 sliced green chilies and let it cook. Add 2 teaspoons of ginger garlic paste and saute until the raw smell goes off. Add one tablespoon of soya sauce and one tablespoon of tomato ketchup.
- Tip in one finely diced capsicum. Cook for 2-3 minutes. Add 1 teaspoon (or per taste) chili powder and required amount of salt.
- Let everything cook together for 3-4 minutes. Taste test and adjust seasonings.
- Add the fried cauliflower florets and mix gently without breaking it. Take off the heat.
- Garnish with spring onions and serve as an appetizer of a tea time snack.