Description
A delicious and crispy honey chilli cauliflower recipe, also known as Honey Chilli Gobi, featuring cauliflower florets deep-fried to golden perfection and coated in a flavorful, sweet-spicy sauce made with honey, soy sauce, and red chilli sauce. Perfect as a starter or snack for gatherings or casual meals.
Ingredients
Cauliflower and Batter
- 2 cups cauliflower florets
- 4 Tbsp all-purpose flour (maida)
- 4 Tbsp corn flour
- 2 tsp red chilli powder
- Salt to taste
- Water (for batter) as needed
- Oil for deep frying
Sauce and Seasoning
- 1 medium chopped onion
- 4 garlic cloves, chopped
- 2 tsp soya sauce
- 1 Tbsp red chilli sauce
- 1 Tbsp tomato ketchup
- 1/2 tsp black pepper powder
- 1/2 tsp salt
- 2 Tbsp honey
- 1/4 cup water
- 1 Tbsp corn flour (for slurry)
- Water (for slurry) as needed
- Spring onion, chopped (for garnish)
Instructions
- Soak Cauliflower: Cut the cauliflower into small florets, place them in a bowl, and pour hot water over them. Cover and let them soak for 10 minutes to clean and soften slightly.
- Prepare Batter: In a separate bowl, combine all-purpose flour, corn flour, red chilli powder, and salt. Gradually add water while mixing to form a smooth, lump-free batter suitable for coating.
- Drain Cauliflower: Completely drain the soaked cauliflower florets and set them aside, ensuring they are dry for frying.
- Deep Fry Cauliflower: Heat oil in a frying pan over medium flame. Dip each cauliflower floret into the batter, then gently drop them into the hot oil. Fry in batches to avoid overcrowding.
- Cook Until Crispy: Continue frying the battered florets until they turn golden brown and crispy. Remove and drain excess oil using paper towels.
- Sauté Aromatics: In another pan, heat a little oil. Once hot, add chopped onions and garlic, sautéing them until fragrant and slightly golden.
- Add Sauces & Spices: To the sautéed aromatics, add soya sauce, red chilli sauce, tomato ketchup, black pepper powder, and salt. Stir well to combine.
- Incorporate Honey: Add honey to the pan and mix thoroughly to infuse the sweet flavor into the sauce.
- Thicken Sauce: Add 1/4 cup water and stir. In a small bowl, mix 1 Tbsp corn flour with some water to create a smooth slurry without lumps. Slowly add this slurry to the sauce while stirring to thicken the mixture.
- Coat Cauliflower: Add the fried cauliflower florets to the sauce and toss well until all pieces are evenly coated with the glossy, thick sauce. Garnish with chopped spring onions.
- Serve Hot: Turn off the heat and serve the honey chilli cauliflower immediately to enjoy its crispy texture and flavorful coating.
Notes
- Soaking cauliflower in hot water helps remove impurities and slightly softens the florets for better frying.
- Ensure the batter is smooth and not too thick to get a crispy coating.
- Do not overcrowd the pan while frying to maintain the oil temperature and crispiness.
- Adjust the amount of red chilli powder and sauces according to your spice preference.
- The sauce thickens quickly once corn flour slurry is added; stir constantly to avoid lumps.
- Serve immediately after coating to preserve the crunchiness of the cauliflower.
