Honey chilli gobi / Honey Chilli Cauliflower is a trendy Indo-Chinese starter that is served in restaurants. It is a perfect starter to munch over on a cold winter evening. It can also be served in parties or any occasion as a starter or as a side dish for fried rice / pulav rice. The cauliflower florets are dipped in a batter, deep fried and tossed in a mixture of honey and chilli sauce. The sweetness from honey and the spiciness from green chillies & chilli paste definitely is a treat to the palettes. The crispy and glossy finish of the florets definitely looks appealing and appetizing.
Preparation Time: 20 to 30 minutes
|Cauliflower||1 medium size|
|All purpose flour (Maida)||5 tablespoon|
|Corn Flour||5 tablespoon|
|Green Chilli||2 to 3|
|Soya Sauce||3 tsp|
|Red chilli sauce||3 tablespoon|
|Tomato ketchup||2 tablespoon|
|Sesame seeds||2 tspn|
- Cut the cauliflower and separate the florets. Make it into bite size florets without much breaking the shape of the florets.
- In a saucepan, add water. To this add the cauliflower florets, add 1/4 tsp salt and boil it. Drain the water and using a tissue paper, dry the florets.
- In a bowl, add 5 tablespoons of all purpose flour (maida) and 5 tablespoons of corn flour. Add 1/2 tsp salt. To this, add water little by little to make a thick batter. The batter should be like dosa batter with no lumps.
- Heat some oil in the kadai.
- Take few florets and dip it in the batter prepared. See that the florets are coated with the batter on all sides. When the oil is warm enough, drop the florets that are coated with batter into the oil and deep fry. Using a ladle turn the sides so that the florets get cooked equally on all sides. Fry until it is golden brown. Once this is done, place it in a dry tissue paper to remove the excess oil. Repeat the same process for the rest of florets in small batches.
- In a pan or wok, add finely slit green chillies, grated ginger and garlic ( or ginger garlic paste) and cook until the raw smell goes away. Now add red chilli sauce, soya sauce, tomato ketch up and 1/4 tsp salt. Cook for 1 to 2 minutes in low flame until all the raw smell goes away. Switch off the flame. Now add the honey and mix well. Do not heat after adding honey.
- Now add the deep fried cauliflower florets to this paste and mix well. See that all the florets are evenly coated with the chilli paste.
- Dry roast the sesame seed in tava for less than a minute or until it turns slightly brown. Sprinkle the toasted sesame seeds on top of the florets.
- Serve with green coriander chutney or mint chutney.
- While deep frying the florets, if you run out of batter, then make a fresh batch of batter in a separate bowl.
- You can skip adding the tomato ketchup. Instead, add more of red chilli sauce and a little bit of soya sauce.
- Sprinkle some chopped spring onion on top for colour and presentation.
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