Gobi Chilli

Gobi Chilli

Chilli Garlic Gobi (Cauliflower)


For the Cauliflower:
1 large cauliflower
1 tablespoon cornflour
1 tablespoon all-purpose flour
1 tablespoon rice flour
1/2 teaspoon salt

For the Sauce:
3 to 4 tablespoons finely chopped garlic
1 tablespoon grated ginger
2 tablespoons oil
3 to 4 tablespoons tomato ketchup
1 1/2 tablespoons red chilli sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (adjust to taste, considering the salt content in the sauces)
1/4 cup chopped spring onions
1 tablespoon cornflour


Preparing the Cauliflower:

  • Cut the cauliflower into florets and blanch them by immersing them in hot water for 10 minutes.
  • Drain the florets thoroughly and set them aside.
  • In a separate bowl, combine cornflour, all-purpose flour, rice flour, and salt.
  • Dust each cauliflower floret with the flour mixture and set aside.

Cooking Methods:

Air Fryer:

  • Preheat the air fryer and lightly brush its base and the cauliflower florets with oil.
  • Place the florets in the air fryer and cook until they become crispy, turning them occasionally. Adjust the cooking time based on your specific air fryer model.


  • Preheat the oven and line a baking tray with foil or parchment paper.
  • Lightly brush the tray with oil.
  • Arrange the coated cauliflower florets on the tray and brush them with a small amount of oil.
  • Bake in the oven until they turn crispy, flipping them halfway through. Adjust the cooking time based on your specific oven model.


  • Take a pan and brush it with oil.
  • Heat the pan and add the coated cauliflower florets.
  • Cook over low heat, turning the florets occasionally, until they become crispy.

Preparing the Sauce:

  • Heat oil in a wok or pan over medium heat.
  • Add the finely chopped garlic and stir-fry until it acquires a light golden-brown color.
  • Add the grated ginger and stir-fry for a few seconds.
  • Reduce the heat and add tomato ketchup, red chilli sauce, dark soy sauce, sugar, and salt. Stir briefly.
  • In a separate bowl, combine cornflour with 1/4 cup of water to create a slurry. Add this slurry to the sauce and stir briefly.
  • Now put the flame on medium heat 
  • Immediately add the crispy cauliflower florets to the sauce and toss them gently until each floret is evenly coated.
  • Serve the Chilli Garlic Gobi with steamed rice, fried rice, or noodles. Garnish with chopped spring onions for an added touch of freshness.

Enjoy this delightful and flavorful dish!