Chilli Gobi (Dry)

Description

Chilli Gobi (Dry) is a popular Indo-Chinese street food made with crispy cauliflower florets tossed in a spicy, tangy sauce without gravy. Widely served in tiffin centers, school canteens, and fusion eateries across Tamil Nadu and Karnataka, this dish blends South Indian heat with Chinese-inspired flavors and wok-style cooking.

Cauliflower florets are battered with cornflour, rice flour, and chili powder, then deep-fried until golden and crunchy. They are then stir-fried with garlic, green chilies, ginger, onions, and bell peppers in a wok over high flame. A mix of soy sauce, vinegar, and red chili sauce coats the gobi, creating a dry but glossy finish, often garnished with spring onions.

Chilli Gobi (Dry) remains a favorite among vegetarian snack lovers in Coimbatore, Bengaluru, and Chennai, and continues to be a staple item in Indo-Chinese menus in Mississauga, Scarborough, and Brampton.