- 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.
- 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.