Chettinad Style Chilli Gobi Recipe – A Flavorful Snack for All Ages
Cauliflower, a humble vegetable often found in many kitchens, shines in this delicious and aromatic Chettinad-style Chilli Gobi recipe. Widely enjoyed for its versatility, cauliflower can be used in numerous dishes, from curries to snacks, and today we’re focusing on this spicy, crispy treat inspired by the Chettinad region of South India. Bursting with robust flavors from ginger, garlic, curry leaves, and a touch of heat, this dish makes an irresistible snack or side dish for any meal.
The crispy, golden cauliflower florets are coated in a flavorful spice mixture, fried to perfection, and then finished with a tempering of mustard seeds, green chilies, and curry leaves. The result? A mouthwatering dish with crispy textures, aromatic spices, and a deep, satisfying flavor that will leave your taste buds dancing. Whether served as a snack alongside filter coffee or as a side to your main course, this Chettinad Style Chilli Gobi will be loved by everyone in your household!
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients for Chettinad Style Chilli Gobi Recipe
| Ingredient Name | Quantity |
|---|---|
| Cabbage (chopped) | 1 medium-sized, chopped |
| Curry leaves | 2 sprigs |
| Salt | To taste |
| Kashmiri red chili powder | 1 tsp |
| Black pepper powder | 1/2 tsp |
| Ginger garlic paste | 1 tsp |
| Oil | As needed |
| Corn starch | 1 tbsp |
| Rice flour | 1 tsp |
| Curd (yogurt) | 1 tbsp |
| Coriander leaves (finely chopped) | A few sprigs |
| Ghee | 1 tsp (for tempering) |
| Mustard seeds | 1 tsp |
| Green chilies (sliced) | 2 |
| Dried red chilies | 2 |
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 50 Minutes
Serves: 4-6
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 14g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 250mg |
Step-by-Step Instructions for Chettinad Style Chilli Gobi
1. Prepare the Gobi (Cauliflower):
To begin, heat water in a saucepan and bring it to a boil. Once boiling, turn off the heat and add the cauliflower florets (gobi) to the water. Allow it to sit for about 2 minutes to blanch slightly. After 2 minutes, remove the cauliflower from the water and set it aside to drain any excess moisture.
2. Prepare the Spice Mixture:
In a large mixing bowl, add the corn starch, rice flour, Kashmiri red chili powder, black pepper powder, salt, and ginger garlic paste. Mix these ingredients well. Then, add the curd (yogurt) and mix again to form a smooth, thick batter-like consistency.
3. Coat the Cauliflower:
Take the blanched cauliflower florets and add them to the prepared spice mixture. Toss them gently to coat each piece evenly with the spice batter.
4. Fry the Cauliflower:
Heat enough oil in a deep pan or wok over medium heat for deep-frying. Once the oil is hot, carefully add the coated cauliflower florets, a few at a time, and fry them until they turn golden and crispy. This should take about 5-7 minutes, depending on the size of the florets. Be sure not to overcrowd the pan, as this will prevent the cauliflower from becoming crisp.
Alternative Method:
For a healthier option, you can air-fry the cauliflower at 180°C (350°F) for about 15-20 minutes, flipping halfway through to ensure an even crispiness.
5. Drain Excess Oil:
Once the cauliflower is crispy, remove it from the oil using a slotted spoon and place it on a kitchen towel to absorb any excess oil.
6. Prepare the Tempering (Tadka):
In a small pan, heat 1 tsp of ghee over low heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves, dried red chilies, and green chilies. Stir-fry them for about 2 minutes, allowing the spices to release their aromas.
7. Combine and Garnish:
Pour the tempering mixture over the fried cauliflower and toss gently to combine. This will infuse the cauliflower with the rich, aromatic flavors of the ghee and spices. Garnish with freshly chopped coriander leaves to add a burst of freshness.
8. Serve and Enjoy:
Serve the Chettinad Style Chilli Gobi hot as a delicious snack or side dish. Pair it with a refreshing cup of filter coffee or enjoy it as part of a meal with rice and dal. The spicy, crispy cauliflower is sure to be a hit!
Tips for the Best Chettinad Style Chilli Gobi
- Balance the spice level: If you prefer a milder version, you can reduce the amount of Kashmiri red chili powder or omit the green chilies from the tempering.
- Air frying option: For a healthier twist, opt for air-frying the cauliflower instead of deep frying. It will give you the same crisp texture with less oil.
- Add a twist of flavor: For an extra kick, drizzle some lemon juice over the fried cauliflower just before serving, or sprinkle a little chat masala to enhance the tangy-spicy flavor.
Why You’ll Love Chettinad Style Chilli Gobi
Chettinad cuisine is renowned for its bold, aromatic spices and unique flavors, and this dish exemplifies all those qualities. The combination of crispy cauliflower and the vibrant tempering makes this dish irresistibly delicious. Whether you’re serving it as an appetizer, a snack with tea, or as a side to your main meal, it’s guaranteed to impress.
So, try this simple yet flavorful Chettinad Style Chilli Gobi recipe today and bring the authentic tastes of South India to your kitchen. Perfect for any occasion, it’s sure to become a favorite in your recipe repertoire!
