Recipe for Gobi Chilly in Air Fryer: Crispy, Spicy, and Healthier Indo-Chinese Delight
When it comes to Indo-Chinese cuisine,
few dishes can match the popularity of Gobi Chilly. This crispy, spicy, and
flavorful cauliflower appetizer has a cult following in Indian kitchens and
restaurants. Traditionally deep-fried, Gobi Chilly is often associated with
oily indulgence — but what if you could make it just as delicious while cutting
down the oil? That’s where the air fryer comes in!
In this blog, we’ll explore how to make
restaurant-style Gobi Chilly in an air fryer — crispy on the outside, soft
inside, and packed with spicy, tangy flavors — all with minimal oil and maximum
taste.
Ingredients You’ll Need
For the Cauliflower Batter
●
Cauliflower (Gobi) florets – 2
cups (medium-sized pieces)
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Corn flour – 3 tablespoons
●
All-purpose flour (maida) – 2
tablespoons
●
Rice flour – 1 tablespoon (for
extra crispiness)
●
Red chili powder – 1 teaspoon
●
Salt – to taste
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Pepper powder – ½ teaspoon
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Ginger-garlic paste – 1 teaspoon
●
Water – as needed (to make a thick
batter)
●
Oil – 1 teaspoon (for brushing
before air frying)
For the Sauce
●
Oil – 1 tablespoon
●
Garlic – 6 to 8 cloves, finely
chopped
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Ginger – 1 teaspoon, finely
chopped
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Green chilies – 2, slit or chopped
●
Onion – 1 medium, diced into
squares
●
Capsicum (bell pepper) – 1 medium,
diced
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Soy sauce – 1 tablespoon
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Green chili sauce – 1 teaspoon
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Tomato ketchup – 2 tablespoons
●
Vinegar – ½ teaspoon
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Corn flour slurry (1 teaspoon corn
flour mixed with 2 tablespoons water)
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Salt – to taste
●
Spring onions – for garnish
Preparation Steps
Step 1: Prepare the Cauliflower
Clean and blanch the
florets:
Wash the
cauliflower thoroughly and cut it into medium-sized florets. Boil water in
a pot with a pinch of salt. Add the florets and blanch them for 2–3
minutes. Drain and let them dry completely. This step ensures they are
tender yet firm for frying.
Make the batter:
In a large
bowl, mix corn flour, maida, rice flour, chili powder, pepper, salt, and
ginger-garlic paste. Add a small amount of water gradually to form a thick
batter that coats the florets evenly.
Coat the florets:
Add the
blanched and dried cauliflower pieces to the batter. Mix gently so that
every piece is well coated. Let it rest for 10 minutes.
Step 2: Air Fry the
Cauliflower
Preheat the air fryer:
Set the
air fryer to 190°C (375°F) and
preheat for 3–5 minutes.
Arrange and brush with oil:
Line the
air fryer basket with parchment paper or lightly grease it. Arrange the
coated florets in a single layer, ensuring they do not overlap. Brush or
spray a small amount of oil over them.
Air fry until crisp:
Cook for 12–15 minutes, flipping halfway
through. If needed, spray a bit more oil after 7–8 minutes for that
golden-brown crunch. The florets should turn crisp and slightly golden.
Remove and keep aside:
Once done,
transfer the crispy Gobi to a bowl or plate and keep aside while you
prepare the sauce.
Step 3: Prepare the
Chilly Sauce
Heat oil in a pan or
wok:
Add a
tablespoon of oil and let it heat. Add chopped garlic, ginger, and green
chilies. Sauté on high flame until the raw aroma disappears.
Add onions and capsicum:
Toss them
for 2–3 minutes until slightly softened but still crunchy. Indo-Chinese
dishes taste best when the vegetables retain a slight bite.
Add sauces:
Pour in
soy sauce, chili sauce, tomato ketchup, and vinegar. Stir well to combine.
Adjust salt to taste (remember sauces already have some salt).
Thicken the sauce:
Add the
corn flour slurry and stir continuously until the sauce slightly thickens
and becomes glossy. If you prefer a dry version, use less water; for a
semi-gravy version, add ¼ cup water or stock.
Add the air-fried Gobi:
Toss the
crispy cauliflower florets into the sauce while the flame is on high. Mix
gently so that each floret gets evenly coated without becoming soggy.
Finish and garnish:
Turn off
the flame and garnish with chopped spring onions. Serve immediately for
the best texture and flavor.
Step 4: Serving
Suggestions
Gobi Chilly can be served in two popular
styles — dry or semi-gravy.
●
The dry version works great as a starter or snack.
●
The semi-gravy version pairs beautifully with fried rice, noodles, or
even plain steamed rice.
Serve it hot and fresh, as the
cauliflower tends to lose its crispiness over time. You can also sprinkle a few
sesame seeds or drizzle extra chili oil for an extra kick.
Tips for Perfect
Air-Fried Gobi Chilly
Do not overcrowd the
basket: Always air fry in batches to allow proper
air circulation. Overcrowding can make the florets soggy.
Preheating is essential: It
ensures even cooking and crisping from the start.
Use rice flour for crispiness: It makes a noticeable difference to the texture.
Adjust spice levels: You
can increase or reduce chili sauces or green chilies according to your
taste.
Toss just before serving:
To retain crunch, add the florets to the sauce only when ready to eat.
Use minimal oil: A light brushing or spray is enough to get that fried finish.
Health Benefits of
Air-Fried Gobi Chilly
Low in Oil, High in
Flavor: Air frying uses up to 85% less oil than
deep frying while keeping the same satisfying crunch.
Rich in Fiber and Vitamins:
Cauliflower is loaded with dietary fiber, Vitamin C, and antioxidants,
promoting better digestion and immunity.
Heart-Friendly Cooking:
Minimal oil means lower cholesterol intake and healthier fat balance.
Reduced Calories: Air
frying cuts down excess calories, making it suitable for those watching
their diet.
Better Digestion: The ginger, garlic, and chili in the sauce help improve digestion
and metabolism.
So, you can enjoy this comfort food
guilt-free without compromising on taste.
Variations You Can Try
●
Honey Chilly Gobi: Add a teaspoon of honey to
the sauce for a sweet-spicy flavor twist.
●
Gobi Manchurian Style: Add more ketchup and
water to make a thicker gravy.
●
Paneer Chilly Air Fryer: Replace cauliflower
with paneer cubes using the same batter and cooking technique.
●
Vegan Version: Use soy or tamari sauce instead
of regular soy sauce to keep it fully plant-based.
Storage and Reheating
Tips
If you have leftovers:
●
Store the air-fried cauliflower
and sauce separately in airtight
containers.
●
Reheat the florets in the air
fryer for 5 minutes at 180°C to restore crispiness.
●
Warm the sauce in a pan and mix
just before serving.
This method ensures the dish stays
crunchy and doesn’t turn soggy after storage.
Conclusion
Making Gobi Chilly in an air fryer is the
perfect blend of taste and health. You get all the spicy, tangy, and crunchy
goodness of your favorite Indo-Chinese appetizer — but with a fraction of the
oil. Whether you serve it as a party starter, evening snack, or dinner side
dish, this air-fried version will win hearts every single time.
So, next time you crave restaurant-style
Gobi Chilly, skip the deep fryer — pull out your air fryer instead and savor
the delicious magic of guilt-free indulgence!
