होटल जैसे गोभी चिली बनाएं Dry & Gravy

Ingredients

• 1 medium head Cauliflower (about 500 g, cut into florets; keep smaller florets for dry version, larger for gravy)
• 150 g All-Purpose Flour (sifted; forms the base of the batter)
• 50 g Corn Starch (adds crispness to the batter)
• 1 tsp Salt (for batter seasoning; avoid adding directly to raw cauliflower to prevent water loss)
• 1 tsp Granulated Sugar (helps achieve a crisp texture)
• 1 tsp White Vinegar (adds acidity for extra crunch)
• 150 ml Water (adjust to a smooth, silky batter consistency)
• 500 ml Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 10 Dry Red Chilies (whole, for tempering)
• 2 stalks Coriander Stalks (or Celery) (adds aroma to the gravy)
• 1 tbsp Ginger Garlic Paste (freshly prepared or store‑bought)
• 1 medium Onion (thinly sliced)
• 2 stalks Spring Onion (white part only) (sliced thinly; added at the end for freshness)
• 1 Bell Pepper (Red) (cut into thin strips)
• 1 Bell Pepper (Yellow) (cut into thin strips)
• 1 Bell Pepper (Green) (cut into thin strips)
• 2 tbsp Tomato Ketchup (sweet base for the gravy)
• 2 tbsp Red Chili Sauce (spicy, Indian‑style chili sauce)
• 1 tbsp Green Chili Sauce (Dirty Green) (adds tangy green flavor)
• 2 tbsp Soy Sauce (provides umami; low‑sodium preferred)
• 1 tsp Chili Oil (optional, for extra heat and shine)
• ½ tsp Black Pepper Powder (freshly ground)

Instructions

1. Prepare Cauliflower

   Trim the cauliflower stem, separate into florets. Keep smaller florets for the dry version and larger ones for the gravy version.

   Time: PT10M

2. Make the Batter

   In a mixing bowl whisk together all‑purpose flour, corn starch, salt, sugar, and white vinegar. Gradually add water while whisking until the batter is smooth, glossy and flows like a thin cream (shou‑fen consistency).

   Time: PT10M

3. Heat Oil for First Fry

   Pour 500 ml vegetable oil into the deep pan and heat to 170 °C (340 °F). Use a thermometer or drop a tiny amount of batter – it should sizzle and rise slowly.

   Time: PT5M

   Temperature: 170°C

4. First Fry Cauliflower

   Dip each cauliflower floret into the batter, letting excess drip off, then gently lower into the hot oil. Fry for 2‑3 minutes until pale golden. Remove with a slotted spoon and place on paper towels.

   Time: PT8M

   Temperature: 170°C

5. Optional Half‑Done Rest

   If preparing ahead, let the fried florets cool, then refrigerate in a single layer for up to 4 hours. They will stay crisp enough for a later double‑fry.

   Time: PT5M

6. Prepare Gravy Base

   In a wok, heat 2 tbsp oil over medium heat. Add dry red chilies and coriander stalks, sauté 30 seconds. Add ginger‑garlic paste, stir 30 seconds. Add sliced onion and cook until translucent (≈2 minutes).

   Time: PT5M

7. Add Vegetables & Sauces

   Add bell pepper strips, stir‑fry 2 minutes. Then add ketchup, red chili sauce, green chili sauce, soy sauce and 100 ml water. Bring to a gentle boil.

   Time: PT5M

8. Thicken Gravy

   Mix 1 tsp corn starch with 2 tbsp cold water to make a slurry. Stir the slurry into the boiling gravy, cook 2 minutes until glossy and slightly thickened.

   Time: PT2M

9. Double Fry for Extra Crisp

   Heat oil to 190 °C (375 °F). Fry the previously fried cauliflower florets again for 1‑2 minutes until deep golden and crisp. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 190°C

10. Combine Cauliflower with Gravy

    Add the double‑fried cauliflower to the hot gravy, toss to coat evenly. Sprinkle spring‑onion whites, a drizzle of chili oil (optional), and black pepper. Cook 1‑minute more so the coating adheres.

    Time: PT3M

11. Prepare Dry Version (Optional)

    In a separate pan, heat 2 tbsp oil, add dry red chilies, coriander stalks, ginger‑garlic paste, onion, and bell peppers. Stir‑fry 3 minutes. Add ketchup, red chili sauce, soy sauce, a splash of water, and toss the fried cauliflower until the sauce clings and dries. Finish with spring‑onion greens and chili oil.

    Time: PT10M

12. Serve

    Transfer the gobhi chilli to a serving platter, garnish with fresh coriander leaves if desired. Serve hot as a snack, appetizer, or side dish.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

5 g