Cauliflower (cut into small florets), Salt, Egg, Corn flour, Ginger-garlic paste, Water, Oil, Onions (finely chopped), Green chillies (sliced), Soya Sauce, Vinegar, Greens for garnish.
In a mixing bowl, combine the cauliflower florets, a teaspoon of salt, egg, corn flour, ginger-garlic paste, and enough water to create a thick and smooth batter. Ensure each cauliflower floret is well coated with the batter.
Heat oil in a deep frying pan. Once the oil is hot, fry the cauliflower florets over medium heat until they turn golden and crispy. This step gives the cauliflower a delightful crunch, making it the star of the Chilli Gobi.
In a wok, heat two tablespoons of the oil used for frying the cauliflower. Stir-fry the finely chopped onions over high heat until they become translucent and glossy. Add the sliced green chillies and stir-fry for a few more seconds.
To the sautéed onions and green chillies, add the remaining salt, soya sauce, and vinegar. Mix well to create a flavorful sauce base for the Chilli Gobi.
Add the fried cauliflower florets to the wok with the aromatic sauce. Stir well to ensure each cauliflower floret is coated with the flavorful sauce, creating a harmonious blend of textures and flavors.
Serve the hot and crispy Chilli Gobi garnished with fresh greens, enjoying the perfect balance of crispy cauliflower, zesty sauces, and aromatic spices.
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