Gobi Pepper Fry is a popular dish in Indian cuisine that is made from cauliflower and peppers cooked with a blend of spices. The dish is known for its spicy and flavorful taste and is often served as a side dish or appetizer.
Assemble all ingredients together to avoid last minute rush.
Cut cauliflower into small medium sized florets. We need about 3 cups for the recipe.
Peel, wash and finely chop onion, ginger, green chilies and garlic.
Cut capsicum into medium sized cubes.
Now, boil 2 cups of water in a Saucepan and add 1 tsp salt. Soak florets into the boiling water for about 5-7 minutes, or until Gobi is blanched completely. Drain off and keep aside to cool down.
Cooking to make Gobi Pepper Fry Recipe
Add all purpose flour and corn flour in a Mixing Bowl. Mix well together.
Now, add turmeric powder, black pepper powder and salt with 1 cup water. Whisk and mix to a lump free smooth batter.
Now, dip the drained cooked gobi florets in the prepared batter and coat well.
Heat oil in a Kadai for frying cauliflower florets. Fry coated florets in hot oil till they turn golden brown and crisp. Make sure to drop florets in oil with high flame and then keep the flame to medium, stir in between to fry them evenly.
Drain them to an absorbent paper to remove excess oil.
Now, heat oil in a pan or skillet and add chopped garlic, ginger, onion and green chillies. Saute for a minute on high to medium flame and add curry leaves.
Also, add chopped capsicum, salt, coriander powder and mix well.
Add in soy sauce and tomato sauce. Combine all spices well.
Add fried gobi/ cauliflower and mix gently, try not to break florets. Sprinkle black pepper powder at the end.
Serve immediately as a snack or with rice/paratha.
Stir fry on high flame to make sure the spices are mixed well
To ensure crunchiness, do not overcook
Use onions to taste
Goes well with a side of green chutney
To ensure crunch, do not overcook the capsicum.
Use sunflower or canola oil for frying. Remember to use enough hot oil for frying.
Make sure to dry cauliflower florets before use in case of frozen cauliflower.
Batter: Make medium thick batter. Use more cornflour if you want florets more crispy.
Use dark soya sauce for the recipe.
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Some Pro Tips
Do not cut too small or too big florets for the recipe. As small ones might get over cooked and turned soggy. And bigger florets sometimes, not able to cook properly and don’t get mingled equally with the masala which in turn do not turned tasty. Keep cauliflower pieces medium sized.
Do not make too thin batter for the recipe as it would not coat the florets properly which in turn do not give that crunch to florets.
Always use enough hot oil for frying the florets. To check the temperature of oil, simply drop a little batter in the oil first, if it comes quickly at the surface means your oil is ready to fry. Once you dropped all florets in the hot oil, switch the flame from high to medium. Too hot oil fry cauliflower florets from outside but remain uncooked from inside.
Serve gobi pepper fry immediately otherwise sauce can make florets soggy. In case, you want to serve later, mix fried florets in the sauce when you are ready to serve.
Nutrition Information (Note: Approximate)
Nutrition Facts
Gobi Pepper Fry Recipe
Amount per Serving
Calories
259
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1110
mg
48
%
Potassium
884
mg
25
%
Carbohydrates
52
g
17
%
Fiber
9
g
38
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
1842
IU
37
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
3
mg
15
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin C
153
mg
185
%
Vitamin E
2
mg
13
%
Vitamin K
34
µg
32
%
Calcium
107
mg
11
%
Iron
3
mg
17
%
Magnesium
70
mg
18
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.