Thursday, April 8, 2010

Chili Gobi


  • Cauliflower - 1 medium size (cut into medium size florets)
  • Ginger garlic paste - 1 tbsp
  • Orange red food color - 1-2 pinches
  • Egg white - 2 (large)
  • Vinegar or lemon juice - 2 tbsp
  • Chilly powder - 2 tsp or to taste
  • Pepper - 1/4 tsp
  • Corn flour - 4 tbsp
  • All purpose flour or maida - 6 tbsp
  • Salt to taste


  • Take sufficient water (that the florets can immerse) & bring it to boil.
  • Add the cauliflower floret in the boiling water & switch off the flame.
  • Cover & keep it for 10 minutes.
  • Drain the water completely.
  • Except egg, mix all other ingredients together to the cauliflower.
  • Finally mix the egg white.
  • Heat the pan with oil.
  • Then deep fry the cauliflower between medium high & low flame.
  • Remove the cauliflower from the oil when it is done.
  • Drain the excess oil & serve hot with lemon & onion.

Tip for the recipe - The florets should be almost dry, before adding any ingredient.The water content should be very less in the florets. So that the batter will get coated well & the fried floret will be crispy. If suppose the batter is still watery, you can mix 1/2 tbsp of maida or all purpose flour & then deep fry.

1 comment:

  1. Hi,
    I am Usha (Yoga's Chithi, who is residing upstair of ur resident) from Puducherry. Today only I got ur receipe blog by Yoga. Really I got admired on seeing ur receipes and preparation u placed is very clear and I tried many times this chilly gobby. But not as good. Let try as u said. Keep it up.