Wash, break and chop the cauliflower into small florets.
Blanch the florets in boiling water with 1/2 tsp salt for 5 minutes. Take out the half cooked florets and wash in cold water. Drain the cold water from the florets in a strainer.
I took only florets in a microwave safe bowl and half cooked without salt and water to save time.
In a mixing bowl take half boiled cauliflower florets,2 tbsp all-purpose flour and corn flour each, ginger- garlic paste, red chilli powder, black pepper powder without salt.
Mix nicely and keep this. Mixture to maninate for 10 minutes.
In the meantime in another mixing bowl take 1/2 cup all-purpose flour, 1/2 cup cornflour, 1 tbsp oil and salt. Mix well with 1/2 cup of water a lump free batter.
Mix well the marinated Gobi florets in the batter and ensure even coating of batte on Gobi.
Deep fry the Gobi florets in the hot oil for 2 minutes on both the sides. Take out from oil and let them cool.
Again do the second time fry to the florets till golden brown.
In this double deep fried method and mixing 1 tbsp oil to the batter, make the florets super crunchy like prepared in restaurants.
Taka a kadhai. Add 1 tbsp oil. Fry finely chopped onion,ginger, garlic any slit green chilli. Cook just to remove rawness of the ingredients in high flame.
Now add chopped square onion and capsicum. Fry in high flame to retain crunchiness.
Add all the sauces, vinegar, black pepper, salt and sugar and mix well.
Then add deep fried Gobi and immediately switch off the flame. Mix well with the masala.
Add skin removed fried peanuts, sesame seeds and chopped green onions.
Yummy and delicious Chilli Gobi/ Cauliflower is ready to serve.
Thanks
