Скачать или смотреть Crispy Chilli Gobi | देर से शुरू किया तालीम पर बन गया l Veg Starter | Indo Chinese Food |

Crispy Chilli Gobi | देर से शुरू किया तालीम पर बन गया l Veg Starter | Indo Chinese Food |
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Chili Gobi is one of the most famous Indo-Chinese recipes. It is a great appetiser and a party-pleaser. It is similar to Gobi Manchurian but it is more on the spicier side.
It can be eaten as it is or with fried-rice or noodles or as a snack

Prep time: 15 mins
Cook time: 20mins
Number of Servings: 4-5 persons

Ingredients

1 small Cauliflower florets / Gobi Florets

For the batter
Cornflour - 3 tsp
Salt - 1/2 tsp
Red chilli powder - ½ tsp
Oil for frying

For the sauce
Rice bran Oil - 2 tsp
Garlic - 1 tsp (finely chopped)
Green Chili - 2 (finely chopped)
Onion - 1 (Cut into cubes)
Green Capsicum - 1 (cut into large pieces
Light Soya Sauce- 2 tsp
Red Chilli sauce - 3 t
Tomato Ketchup - 2 tsp
Salt - 1/4 tsp
Sugar - 1/2 tsp
Water to adjust the consistency

For the slurry
1 tsp Corn flour
2 tbsp Water


Method

In a large saucepan, pour warm water and add the salt and the cauliflower floret.rest for 5min

In a bowl combine cauliflower, 3 tbsp corn flour and salt. And kashmiri Lal mirch Start pouring water and make a thick batter little at a time.Once everything is combined, allows making a lump free batter.
In a large deep pan, heat the oil and fry the cauliflower florets in batches over medium flame, for 6 -8 minutes or until they are golden brown.
Heat a wok over high heat; pour oil in the wok starting from the sides.
Add garlic, chopped onions, green chilli and chopped capsicum quickly stir fry for 1 minute over a high flame.
After a minute add salt and black pepper. Followed by light soya sauce and chilli sauce, cook for 1 minute.
cook everything. Pour water into the sauce.
In a small bowl combine cornflour and water to make a slurry, stir to make a paste and cook for 30 seconds.
Once the sauce has thickened, add the gobi florets, turn off the flame and give it a good mix and coat all the gobi florets with the sauce. Garnish with spring onions green and sesame seeds

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