Kripsy Chili Gobi

By Ranveer Brar · 50 min

Ingredients

Instructions

1. Mix refined flour, cornstarch, salt, sugar, vinegar, water and oil into a smooth batter.
2. Coat the cauliflower florets well in the batter.
3. Deep-fry the florets in hot oil until light golden and crispy, then drain them on an absorbent sheet.
4. In a bowl, mix tomato ketchup, red chilli sauce, green chilli sauce, vinegar and soy sauce; set aside.
5. For the gravy: heat oil in a wok until smoking hot, add dry red chillies, coriander stems and ginger, and sauté for 1 minute.
6. Add onion, ginger garlic paste and bell peppers and toss on high heat for 2-3 minutes.
7. Add the prepared sauce mix, water, soy sauce and chilli oil and bring to a quick boil.
8. Stir in the cornstarch slurry, chilli oil and fried cauliflower and cook on high heat for another 2-3 minutes. Serve hot, garnished with spring onion and coriander.
9. For the dry version: heat oil in a wok until smoking hot, add dry red chillies, coriander stems and ginger, and sauté for 1 minute.
10. Add onion, spring onion bulbs and bell peppers and toss on high heat for 2-3 minutes.
11. Add the prepared sauce and fried cauliflower and toss on high heat for another 2-3 minutes.
12. Finish with chilli oil, black pepper powder and salt, sauté for 1 minute, then serve hot with spring onion and coriander garnish.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionGingerScallionBell pepperCauliflower