Crispy Cauliflower Recipe – Indo-Chinese Chilli Style

Last Updated on 6 months ago by Neha Deshmukh

Crispy Cauliflower Recipe – Indo-Chinese Chilli Style

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese appetizer? This Crispy Cauliflower is always a hit at my place. It’s the perfect blend of crunchy, spicy, and tangy, and honestly, it disappears within minutes! I first made this for a New Year’s Eve party, and it was the star of the show. It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready to impress your friends and family with this flavourful dish!

Why You’ll Love This Recipe

This isn’t just another cauliflower recipe. It’s a flavour explosion! Here’s what makes it special:

• Seriously Crispy: We’re talking golden, crunchy perfection.
• Irresistible Sauce: The Indo-Chinese sauce is the perfect balance of sweet, spicy, and tangy.
• Quick & Easy: Ready in under 30 minutes – perfect for weeknights or gatherings.
• Crowd-Pleaser: Everyone loves it, guaranteed!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 medium Cauliflower
• 3 tbsp Maida / All purpose flour
• 6 tbsp Corn flour or rice flour
• 1 tsp Kashmiri Red chilli powder
• 0.25 tsp Pepper powder
• 3 tbsp Cooking oil (plus more for deep frying)
• 2 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 0.5 tsp Green chilli sauce
• 1 Big onion, chopped
• 2 tbsp Spring onion, chopped (for garnish)
• 2 tbsp Capsicum, chopped
• 1 tbsp Red chilli sauce
• 2 tbsp Tomato ketchup
• 0.5 tsp Soya sauce
• 1 tsp White vinegar

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure this recipe turns out amazing:

• Kashmiri Red Chilli Powder: This is key for that beautiful vibrant red colour and a lovely, mild heat. Don’t skip it if you can help it! It’s different than regular chilli powder.
• Corn Flour vs. Rice Flour: You can use either corn flour or rice flour for the coating. Rice flour will give you an even crispier texture, which is great if you’re going for maximum crunch.
• The Indo-Chinese Sauce Blend: This is where the magic happens! The combination of red chilli sauce, tomato ketchup, and soya sauce creates that signature Indo-Chinese flavour. Feel free to adjust the amounts to your liking. I like a little extra ketchup for sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Cut it into bite-sized florets. Parboil them in hot, salted water for about 5 minutes. This helps them cook through and stay firm when fried. Drain them really well – no one likes soggy cauliflower!
2. Now for the coating. In a large bowl, combine the maida, corn flour (or rice flour), Kashmiri red chilli powder, and pepper powder. Add just enough water – a tablespoon at a time – to create a thick batter that coats the florets nicely.
3. Heat up your cooking oil in a deep frying pan or wok. Carefully drop the coated cauliflower florets into the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy – about 3-4 minutes per batch. Set aside on a paper towel-lined plate to drain excess oil.
4. Time for the sauce! In a separate pan, heat a tablespoon of oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Add the chopped onion and capsicum and cook until softened, around 2-3 minutes.
5. Now, add the red chilli sauce, tomato ketchup, soya sauce, green chilli sauce, and white vinegar to the pan. Add about ¼ cup of water and bring the sauce to a simmer. Cook for a minute or two until it thickens slightly and becomes glossy.
6. Finally, add the fried cauliflower to the sauce and toss everything together until the florets are evenly coated. Cook for another minute on high heat to ensure everything is well combined and heated through.
7. Garnish with chopped spring onions and serve immediately!

Expert Tips

• Don’t Overcrowd the Pan: Frying in batches is crucial for crispy cauliflower. Overcrowding lowers the oil temperature and results in soggy florets.
• High Heat is Your Friend: When tossing the cauliflower in the sauce, keep the heat high. This helps the sauce cling to the florets and keeps everything crispy.
• Taste as You Go: Adjust the sauce ingredients to your liking. Add more chilli sauce for extra spice, or more ketchup for sweetness.

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your sauces (especially the ketchup) are vegan-friendly.
• Gluten-Free Adaptation: Swap the maida for rice flour to make this recipe gluten-free.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level by reducing the amount of red chilli sauce or adding a pinch of sugar to balance the heat.
• Festival Adaptations: This is always a hit at parties! It’s a perfect appetizer for New Year’s Eve, Diwali, or any celebration. My friend makes a huge batch for every birthday.

Serving Suggestions

This Crispy Cauliflower is fantastic on its own as a snack or appetizer. But it also pairs beautifully with:

• Fried Rice
• Noodles (Hakka or Schezwan)
• A simple side salad

Storage Instructions

Honestly, this is best enjoyed fresh! The cauliflower will lose its crispness as it sits. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to try and restore some of the crispness.

FAQs

• Is this recipe easily doubled or tripled for a crowd? Absolutely! Just multiply the ingredients accordingly. You might need to fry the cauliflower in even smaller batches to avoid overcrowding.
• Can I air fry the cauliflower instead of deep frying? Yes, you can! Preheat your air fryer to 200°C (390°F). Lightly spray the coated cauliflower with oil and air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
• What is the best way to get the cauliflower crispy? Parboiling, draining well, and frying in batches are key. Using rice flour instead of corn flour also helps.
• Can I use a different type of vinegar? White vinegar is traditional, but you could experiment with rice vinegar for a slightly milder flavour.
• What sauces can I substitute if I don’t have all the ingredients? If you don’t have green chilli sauce, you can add a finely chopped green chilli to the sauce. If you’re missing soya sauce, a dash of Worcestershire sauce can add a similar umami flavour.