Chilli Gobi - a perfect accompaniment to Hakka noodles

Well, who doesn’t love Indo-Chinese food right? A list of very basic ingredients, a couple of sauces in hand, and there you have, a perfect meal to satisfy your street food cravings. Chilli Gobi is a vegetarian delight when it comes to chinese food in India. Nothing accompanies better than gobi to a plate of hakka noodles or a plate of fried rice. This recipe, however, is not going to disappoint the non-vegetarian lovers in the house as well. All you need to do is replace gobi with fish or chicken, and you have the non-vegetarian version of the same.

Did you know how all of this started? During the British era, there were groups of Chinese immigrants who setup in Kolkata and started some Chinese joints. There were lack of indigenous ingredients and Indians loved their deep fried and spicy food. Hence, the food has been later adapted to Indian palate by using a lot of chillies, ginger and garlic. Vegetables and meat were coated in batter and deep-fried, which gave birth to Manchurian in India. Infact, a combination of ginger, garlic, corn flour and soya sauce is also the result of an experimentation, because of the lack of ingredients necessary for Chinese cuisine.  

I guess, we all are very glad that all of this fusion happened, because Indo-chinese food has been the first encounter to exotic food for most of the Indians. I remember, as a kid, gulping through noodles and manchurian, whenever I was allowed to eat outside food. 

Now, let’s get back to cooking this dish. The good part is that, not only it is delicious to eat, but also very easy to cook. This recipe uses very basic ingredients, readily available in the market and transforms it into a treat for your palate.  If you don’t have access to corn flour, don’t worry, you can replace it with all purpose flour (maida) instead. So, do try out this recipe, and let me know in the comments section below, how it turned out for you.

Chilli Gobi

A very famous Indo-Chinese recipe which can be served both as a starter and as an accompaniment to noodles or rice.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Chinese
Keyword: Appetizer, Indochinese, street food
Servings: 2
Author: Anindita Das


For the Gobi fritters

  • 200 grams Cauliflower
  • 1 tbsp Corn flour
  • 3 tbsp All purpose flour (Maida)
  • 1 tsp Ginger-garlic paste
  • 1 tsp Soya Sauce
  • 1 tsp black pepper
  • 6 tbsp water
  • Salt (as required)
  • Oil (for deep frying)

For the chilli gobi:

  • 2 red chillies
  • 1 medium onion
  • 1 medium capsicum
  • 1 tsp ginger-garlic paste
  • 1 tbsp tomato ketchup
  • 1 tbsp soya sauce
  • 1 tbsp chilli sauce
  • 1 tbsp vinegar
  • 1 tbsp Corn flour
  • 2 tbsp Oil
  • Salt (as required)
  • Spring onions (for garnish)


  • Cut the cauliflower into 2 cm florets.
  • Boil the florets in water for 5 minutes. Drain and keep aside.
  • Mix all the ingredients except "Oil" mentioned under "Gobi fritters" to prepare the batter.
  • Lightly coat the cauliflower florets in the prepared batter.
  • Deep fry the florets in hot oil for approximately 5 minutes (or until cooked). Do it in small batches to ensure that the temperature of the oil doesn't reduce drastically during the process.
  • Cut the onion and capsicum into petals.
  • Mix the soya sauce, tomato ketchup, chilli sauce and vinegar. This will serve as a sauce mix for the dish.
  • This dish is cooked fast and on a high flame. So, make sure all the ingredients are handy before starting to cook.
  • Pour the oil into a deep frying pan/wok.
  • Divide the red chillies into half and add to the hot oil.
  • Add onion, ginger-garlic paste and capsicum one by one and fry for a minute.
  • Add the gobi fritters and top it up with the sauce mix. Fry it for 2 minutes. Season with salt.
  • Prepare a slurry by adding the cornflour to some water. Add it to the pan. This helps in thickening the gravy.
  • Cook it for another 2 minutes. Garnish with some spring onions.

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