Indo - Chinese Cauliflower Crispy Gobi Recipe

Indo - Chinese Cauliflower Crispy Gobi Recipe

15 min
2-3 People
10 min



Let me take you on a flavorful journey to the streets of India where I first encountered the mouthwatering delight of Indo-Chinese Cauliflower. It was a bustling evening, and the aroma of sizzling spices filled the air as I wandered through the vibrant lanes. Amidst the chaos, a humble food stall caught my eye, offering a tantalizing array of Indo-Chinese delicacies. Intrigued, I decided to try their Crispy Gobi, and from the first bite, I was hooked! The crispy yet tender cauliflower coated in a tangy sauce left an unforgettable impression on my taste buds.




Recipe of Indo-Chinese Cauliflower Crispy Gobi By Chef Ajay Chopra




  • 1 medium cauliflower
  • 1 cup flour
  • 4 tablespoons corn flour
  • ¼ teaspoon black pepper powder
  • Salt to taste
  • 1 teaspoon soy sauce
  • Oil for deep frying
  • ¾ cup chopped spring onion
  • ½ cup finely chopped capsicum
  • 3 teaspoons finely chopped ginger
  • 3 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped green chilies
  • ½ tablespoon finely chopped celery
  • 1.5 tablespoons light soy sauce
  • 1 tablespoon BBQ sauce
  • 1 teaspoon white vinegar
  • ½ teaspoon black pepper powder
  • Salt, as required





  1. Cut the cauliflower into florets, blanch them, and pat dry with a paper towel.

  2. Season the cauliflower florets with salt, dark soy sauce, vinegar, and chopped garlic.

  3. Dust the cauliflower with a mixture of flour and corn flour, ensuring they are evenly coated.

  4. Heat oil in a wok for deep frying. Fry the cauliflower florets until they are crispy and golden brown. Remove and drain excess oil on paper towels.

  5. In a separate wok, heat some oil and add chopped garlic and ginger. Cook until they turn brown, then add chopped green chilies.

  6. Add chopped capsicum, celery, and spring onion to the wok. Cook for a few minutes.

  7. Mix in light soy sauce, BBQ sauce, white vinegar, black pepper powder, and salt. Bring the mixture to a boil.

  8. Adjust the consistency of the sauce by adding a little water if needed. Once it boils, add corn flour to thicken the sauce.

  9. Add the crispy cauliflower florets to the sauce, ensuring they are well coated.

  10. Sprinkle chopped spring onions on top and serve immediately.


Enjoy the delicious and crispy Indo-Chinese cauliflower crispy gobi as a flavorful appetizer or snack!




About the Recipe:


Indo-Chinese Cauliflower, also known as Crispy Gobi, is a delightful fusion of Indian and Chinese flavors. The cauliflower florets are coated in a light, crispy batter, deep-fried to perfection, and then tossed in a savory and tangy sauce. This dish perfectly balances the crunch of the cauliflower with the bold flavors of the sauce, making it a favorite among food enthusiasts worldwide.



Cooking Tips:


  • Ensure the cauliflower florets are dry before coating them with the batter to achieve a crispy texture.
  • Fry the cauliflower in batches to prevent overcrowding and ensure even cooking.
  • Toss the fried cauliflower in the sauce just before serving to maintain its crispiness.
  • Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.



Pairing Guide:


Pair your Indo-Chinese Cauliflower with steamed rice or noodles for a complete meal. For a refreshing contrast, serve with a side of chilled cucumber salad or pickled vegetables. Don't forget to have some extra sauce on the side for dipping!




Frequently Asked Questions about Indo-Chinese Cauliflower:


  1. What is Indo-Chinese Cauliflower?
    • Indo-Chinese Cauliflower, also known as Crispy Gobi, is a popular street food dish made by coating cauliflower florets in a crispy batter and tossing them in a tangy sauce.
  2. How do I make the batter for Crispy Gobi?
    • The batter for Crispy Gobi is made from all-purpose flour, cornflour, salt, pepper, and water. It should be smooth and thick enough to coat the cauliflower florets.
  3. Can I bake Crispy Gobi instead of frying it?
    • While traditionally deep-fried, you can try baking the coated cauliflower in the oven for a healthier alternative. However, the texture may not be as crispy as frying.
  4. What sauce is typically used for Crispy Gobi?
    • The sauce for Crispy Gobi is typically a combination of soy sauce, chili sauce, vinegar, and sugar, creating a savory and tangy flavor profile.
  5. How do I keep Crispy Gobi crispy after tossing it in sauce?
    • To maintain the crispiness of Crispy Gobi, toss the fried cauliflower in the sauce just before serving. Avoid letting it sit in the sauce for too long, as it may become soggy.
  6. Can I make Crispy Gobi ahead of time?
    • While best enjoyed fresh, you can prepare the fried cauliflower and sauce ahead of time and toss them together just before serving to maintain the crispiness.
  7. Is Crispy Gobi vegan?
    • Yes, Crispy Gobi is typically vegan as it contains no animal products. However, always check the ingredients in the sauce to ensure it is vegan-friendly.
  8. How spicy is Crispy Gobi?
    • The level of spiciness in Crispy Gobi can be adjusted according to personal preference by varying the amount of chili sauce used in the sauce.
  9. Can I use other vegetables instead of cauliflower for this recipe?
    • Yes, you can use other vegetables like broccoli, bell peppers, or mushrooms for a variation of this dish.
  10. What garnishes can I use for Crispy Gobi?
    • Garnish Crispy Gobi with sesame seeds, chopped green onions, or cilantro for added flavor and visual appeal.