Chettinad Style Chilli Gobhi Recipe

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 Curry leaves

1 Kashmiri Red Chilli Powder

1/2 Black pepper powder

1 Ginger Garlic Paste

Oil, as required

1 Corn flour

1 Rice flour

1 Curd (Dahi / Yogurt)

Coriander (Dhania) Leaves, Few sprigs, finely chopped

1 Ghee

1 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.