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Chilli Gobi (Dry/Wet)


Chilli Gobi is another popular Indo-Chinese dish made with cauliflower florets, but with a spicy and tangy twist. Just like Gobi Manchurian, Chilli Gobi can be prepared in two different ways: dry and wet, each with its unique characteristics.



  1. Chilli Gobi Dry:
    • In this version, cauliflower florets are usually coated in a seasoned cornflour or all-purpose flour batter and deep-fried until they are crispy and golden brown, much like Gobi Manchurian dry.
    • The fried cauliflower is then tossed in a spicy, tangy, and flavorful sauce made from ingredients like soy sauce, vinegar, red and green chilies, ginger, garlic, and various spices.
    • It is called “dry” because the sauce is not too saucy; it coats the cauliflower florets, giving them a spicy and tangy flavor.
  2. Chilli Gobi Wet:
    • In the wet version, the fried cauliflower florets are coated in a sauce that is more abundant and has a runnier consistency compared to the dry version.
    • This version is typically saucier and spicier, and it can be served with steamed rice or fried rice to make it a more substantial meal.


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