Crispy Chilli Gobi Indo-Chinese
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Cauliflower florets lightly coated, air-fried crisp, then tossed in chilli-garlic sauce with onion and capsicum.
Chilli gobi is the Indo-Chinese street dish that every dhaba serves. Air-fried cauliflower is tossed in garlic and soy sauce with onion and capsicum for a quick starter. The sauce is the usual Indo-Chinese mix of garlic, soy, chilli sauce and a little vinegar, which most kitchens already have.
Ingredients
How to Make It
Coat florets; air-fry crisp.
Stir-fry onion-capsicum and sauce.
Toss gobi; serve hot.
Nutrition per serving
* Approximate values per serving
Health Benefits
Air-fried coat cuts oil versus restaurant deep-fry. Vegetable-forward Indo-Chinese snack.
Cauliflower takes sauce well, and air-frying keeps the oil down compared with deep-fried restaurant versions.
Pro Tips
- →Dry florets well.
- →High heat toss.
- →Serve immediately.
- →Dry the florets fully before coating.
- →Use a thick sauce, thin sauce makes gobi soggy.
- →Serve right away while it is still crisp.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Cornflour: about 381 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add spring onion.
- 2Dry vs gravy.
- 3Serve as a gravy version by adding a cornflour slurry and a cup of water to the sauce.
Frequently Asked Questions
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