Crispy Chilli Cauliflower Recipe – Indo-Chinese Street Food Style

Last Updated on 4 months by Neha Deshmukh

Crispy Chilli Cauliflower Recipe – Indo-Chinese Street Food Style

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of sweet, spicy, and tangy flavours. And honestly, nothing beats a plate of crispy, golden chilli cauliflower – it’s the ultimate comfort food! I first made this when I was craving the street food versions and wanted to recreate the magic at home. It took a few tries, but I finally nailed the recipe, and now I’m so excited to share it with you.

Why You’ll Love This Recipe

This Crispy Chilli Cauliflower is seriously addictive. It’s crunchy, flavourful, and surprisingly easy to make. It’s perfect as a starter, a side dish, or even a light meal. Plus, it’s a fantastic way to get your veggie fix! If you’re looking for a crowd-pleaser that’s bursting with flavour, this is it.

Ingredients

Here’s what you’ll need to make this Indo-Chinese delight:

• 3.25 cups cauliflower florets (about 500g)
• 1 cup all-purpose flour (maida – about 120g)
• 4 tablespoons corn flour (corn starch – about 30g)
• 1 teaspoon Kashmiri red chilli powder (about 5g)
• 0.25 teaspoon black pepper powder (about 1.25g)
• 1 teaspoon soy sauce (about 15ml)
• 0.5 teaspoon sweet red chilli sauce (about 2.5ml)
• 1 cup water (about 240ml)
• 1 tablespoon toasted sesame oil (about 15ml)
• 1 tablespoon garlic cloves, chopped (about 7-8 cloves)
• 1 tablespoon ginger, finely chopped (about 15g)
• 2-3 green chillies, slit (adjust to your spice preference)
• 0.5 cup spring onion whites, sliced (about 30g)
• 0.33 cup capsicum (bell pepper), thinly sliced (about 75g)
• 0.5 teaspoon sugar (about 2.5g)
• 2 tablespoons spring onion greens, chopped (about 10g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the cauliflower a beautiful vibrant red colour and a lovely mild heat. It’s different from regular chilli powder, so it’s worth seeking out.
• Corn Flour: This is the secret to extra crispiness. It helps create a light and airy coating that gets wonderfully crunchy when fried.
• The Indo-Chinese Flavour Profile: The combination of soy sauce, sweet chilli sauce, and ginger-garlic is what gives this dish its signature Indo-Chinese taste. It’s a flavour bomb!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch the cauliflower florets in boiling salted water for about 5 minutes. This helps them cook through and become slightly tender. Drain them really well – we don’t want any soggy cauliflower!
2. Now, let’s make the batter. In a large bowl, whisk together the all-purpose flour, corn flour, Kashmiri red chilli powder, black pepper powder, soy sauce, sweet chilli sauce, and water. Mix until you have a smooth, lump-free batter.
3. Coat the drained cauliflower florets evenly in the batter, making sure each piece is well covered.
4. Heat enough oil for deep-frying in a wok or deep pan over medium-hot heat. Carefully drop the battered florets into the hot oil and fry until they’re golden brown and super crispy – about 4-5 minutes. Drain them on paper towels to remove any excess oil.
5. In a separate pan, heat the sesame oil. Add the chopped garlic, ginger, and slit green chillies. Sauté until fragrant – about a minute.
6. Add the sliced spring onion whites and capsicum to the pan. Stir-fry on high heat until they’re slightly tender, but still have a bit of crunch.
7. Now for the sauce! Mix in the soy sauce, sweet chilli sauce, sugar, and black pepper. Give it a good stir.
8. Add the fried cauliflower to the pan and toss everything together until the florets are evenly coated in the sauce.
9. Finally, sprinkle with the chopped spring onion greens and a splash of mirin or vinegar. Serve immediately while it’s still crispy!

Expert Tips

• Don’t overcrowd the pan when frying the cauliflower. Fry in batches to ensure even cooking and maximum crispiness.
• Make sure the oil is hot enough before adding the cauliflower. If it’s not hot enough, the cauliflower will absorb too much oil and become soggy.
• A quick toss in the sauce is all you need. Overmixing will make the cauliflower lose its crispiness.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use plant-based soy sauce and sweet chilli sauce to make this dish completely vegan.
• Spice Level Adjustment: If you like it extra spicy, add more green chillies or red chilli powder. My friend, Priya, always adds a pinch of cayenne pepper too!
• Gluten-Free Adaptation: Substitute the all-purpose flour with rice flour or a gluten-free all-purpose flour blend.
• Festival Adaptations: This is always a hit at parties. It’s a popular starter for Diwali, birthdays, and any celebration really!

Serving Suggestions

Serve this Crispy Chilli Cauliflower hot and fresh! It’s amazing on its own as a snack, or you can serve it as a side dish with fried rice or noodles. A sprinkle of sesame seeds adds a nice touch too.

Storage Instructions

Honestly, this is best enjoyed immediately. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Be aware that the cauliflower will lose some of its crispiness. You can try reheating it in an air fryer to crisp it up a bit, but it won’t be quite the same.

FAQs

Let’s answer some common questions:

1. What type of oil is best for deep-frying the cauliflower?

I recommend using a neutral-flavoured oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.

2. Can I prepare the batter ahead of time? If so, how should I store it?

Yes, you can! Prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

3. How can I adjust the sweetness/spiciness of the sauce?

Adjust the amount of sugar and chilli sauce to your liking. For more sweetness, add a little more sugar. For more spice, add more chilli sauce or a pinch of cayenne pepper.

4. What is the best way to ensure the cauliflower remains crispy after tossing in the sauce?

Don’t overmix! Toss the cauliflower gently and quickly in the sauce. And serve immediately.

5. Can I bake the cauliflower instead of deep-frying it? What adjustments should I make?

You can bake it, but it won’t be as crispy. Toss the battered cauliflower with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

Enjoy! Let me know how it turns out in the comments below. I can’t wait to hear what you think!