Chettinad Style Chilli Gobhi Recipe

Name: Chettinad Style Chilli Gobhi Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 null Cauliflower (gobi) chopped into florets; 2 sprig Curry leaves; 1 teaspoon Kashmiri Red Chilli Powder; 1/2 teaspoon Black pepper powder; 1 teaspoon Ginger Garlic Paste; null Oil as required; 1 tablespoons Corn flour; 1 teaspoon Rice flour; 1 tablespoons Curd (Dahi / Yogurt); null Coriander (Dhania) Leaves Few sprigs, finely chopped; 1 teaspoon Ghee; 1 teaspoon Mustard seeds (Rai/ Kadugu); 2 null Green Chillies slit; 2 null Dry Red Chillies

Monika Manchanda

October 1, 2018

643 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:Snack

Cuisine:Indian

Cauliflower or gobi is one of the most versatile vegetables I have seen. It adapts so well with most of the cuisines, whether they are Indian or International and this rendition of Chettinad Style Chilli Gobhi Recipe with pepper & chillies will you asking for more.

Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad.

If you like this recipe, you can also try other Tea Time Snack Recipes such as

Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad.

If you like this recipe, you can also try other Tea Time Snack Recipes such as

Ingredients

For the tempering

1 Cauliflower (gobi), chopped into florets

2 sprig Curry leaves

1 teaspoon Kashmiri Red Chilli Powder

1/2 teaspoon Black pepper powder

1 teaspoon Ginger Garlic Paste

Oil, as required

1 tablespoons Corn flour

1 teaspoon Rice flour

1 tablespoons Curd (Dahi / Yogurt)

Coriander (Dhania) Leaves, Few sprigs, finely chopped

1 teaspoon Ghee

1 teaspoon Mustard seeds (Rai/ Kadugu)

2 Green Chillies, slit

2 Dry Red Chillies

Instructions for Chettinad Style Chilli Gobhi Recipe

To begin making the Chettinad Style Chilli Gobhi Recipe, in a large pot, boil water and blanch cauliflower florets for one minute. Drain and keep aside.

Take a bowl and whisk together corn starch, rice flour, red chilli powder, salt, pepper powder, ginger garlic paste and curd.

Dip blanched cauliflower florets in it and deep fry them in oil or fry them using the air fryer.

In a small pan, heat the ghee for tempering and add mustard seeds, curry leaves, red chillies, green chillies and fry for 2 minutes.

Pour over fried gobhi and serve hot garnished with a few coriander leaves.

Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad.