Chilli Gobi is a  Indochineese fried cauliflower food item popular in India. It is served with any chineese rice , noodles or rotis. This recepie is a dry variety , you can even make it as gravy .

Preparation time: 10 mins

Cooking time: 20mins

Serves: 4


  • Gobi/ cauliflower: 1 small
  • Onion: 1 large cubed
  • Capsicum: 1 big cubed
  • Ginger garlic paste: 1 tsp
  • Green chillies: 2 vertically slit
  • Red chilli powder: 2 tbsp
  • Pepper powder: 2 tsp
  • Refined flour: 2 tbsp
  • Salt: for taste
  • Soya sauce: 1 tbsp
  • Vegetable oil


  • Cut small medium size florets of cauliflower.
  • Wash and drain.


  • Boil cauliflower florets for 5 mins with little salt.


  • Drain and keep aside.
  • Now marinate the cauliflower florets with 2 tbsp maida/ refined flour, salt, red chilli powder, turmeric powder , pepper powder and little water.
  • Keep it aside for 10 mins.


  • Heat oil in a kadai.
  • Deep fry the florets till it turns golden and crispy.
  • Drain and keep aside.


  • Heat oil in a wok, add green chillies, ginger garlic paste and onions. Saute for 2 mins.


  • Now add the chopped capsicum and saute untill it turns little soft , say for 3 to 4 mins.
  • Add salt and pepper powder and toss.


  • Add red chilli powder according to your spice level and sprinkle little water and mix well.


  • Add 1 tbsp of soya sauce and mix well.


  • Now add the fried cauliflower florets and toss well.
  • Add 2 tbsp water and give it a toss.


  • Garnish with spring onion leaves and serve.



N.B.: If you want gravy, add 1 tbsp corn flour in 1/2 cup of water and add.

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