Kashmiri Chilli Cauliflower Recipe – Indo-Chinese Fried Delight

Last Updated on 6 months ago by Neha Deshmukh

Kashmiri Chilli Cauliflower Recipe – Indo-Chinese Fried Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and tangy flavour combination. Today, I’m sharing one of my all-time favourites: Kashmiri Chilli Cauliflower. It’s crispy, flavourful, and surprisingly easy to make at home. I first made this for a potluck with friends, and it disappeared in minutes – seriously!

Why You’ll Love This Recipe

This Kashmiri Chilli Cauliflower isn’t just delicious; it’s a crowd-pleaser. The vibrant red colour from the Kashmiri chilli powder is so inviting, and the crispy cauliflower florets are perfectly coated in a flavourful sauce. It’s the perfect balance of sweet, spicy, and savoury – and it’s ready in under 30 minutes! Plus, it’s a fantastic way to enjoy cauliflower if you’re not usually a fan.

Ingredients

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

• 1 medium cauliflower
• ¼ cup all-purpose flour (approx. 30g)
• ¼ cup corn flour (approx. 30g)
• 1 egg
• ¼ tsp Kashmiri chilli powder (approx. 1g)
• 1 tbsp oil (approx. 15ml) – for frying
• 1 tbsp ginger paste
• ½ tsp garlic paste
• 2 large onions
• 1 capsicum (bell pepper)
• 2 tbsp soya sauce (approx. 30ml)
• 2 tbsp tomato ketchup (approx. 30ml)
• 1 tbsp chilli sauce (approx. 15ml)
• 1 cup water (approx. 240ml)
• 1 tbsp corn flour (approx. 8g) – for sauce
• ½ tsp pepper (approx. 2.5g)
• 3 tbsp chopped spring onions (approx. 15g) – for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Chilli Powder: This is key. It’s not just about the heat; it’s about the colour! Kashmiri chilli powder comes from the Kashmir region of India and is known for its vibrant red hue and mild flavour. It adds a beautiful colour to the dish without overpowering the other flavours. You can usually find it at Indian grocery stores or online.
• Flour Power: We’re using a combination of all-purpose flour and corn flour for the batter. The all-purpose flour gives it structure, while the corn flour makes it extra crispy. It’s a winning combo!
• Indo-Chinese Sauces: The beauty of Indo-Chinese cuisine is its adaptability. You’ll find regional variations in the sauces used. Some people prefer a sweeter sauce, while others like it spicier. Feel free to adjust the amounts of soy sauce, ketchup, and chilli sauce to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Break it down into bite-sized florets.
2. In a large bowl, whisk together the all-purpose flour, corn flour, egg, salt, and Kashmiri chilli powder. Add the cauliflower florets and mix well, ensuring each floret is evenly coated in the batter.
3. Heat about 1 tbsp of oil in a deep frying pan or wok over medium-high heat. Carefully add the battered cauliflower in batches (don’t overcrowd the pan!).
4. Deep fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel to remove excess oil.
5. Now for the sauce! Heat another tablespoon of oil in a pan. Add the ginger-garlic paste and sauté for about 2 minutes, until fragrant.
6. Add the sliced onions and cook until they turn lightly browned. Then, toss in the chopped capsicum and cook for another 5 minutes, until slightly softened.
7. Pour in the soy sauce, tomato ketchup, and chilli sauce. Sauté for 2 minutes, letting the flavours meld together.
8. In a small bowl, mix the corn flour with water to create a slurry. Pour this into the pan, along with the pepper and salt. Cook, stirring constantly, until the sauce thickens.
9. Finally, add the fried cauliflower to the pan and toss gently to coat it evenly with the sauce. Simmer on low heat for 5 minutes, allowing the flavours to fully combine.
10. Garnish with chopped spring onions and serve hot!

Expert Tips

• Crispy Cauliflower is Key: Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even crisping.
• Sauce Consistency: If the sauce is too thick, add a splash of water. If it’s too thin, mix a little more corn flour with water and add it to the pan.
• Taste as You Go: Don’t be afraid to taste the sauce and adjust the seasonings to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the egg with 2 tablespoons of plant-based yogurt or a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend and ensure your soy sauce is gluten-free (tamari is a good option).
• Spice Level Adjustment: My friend, Priya, loves things extra spicy, so she adds a pinch of cayenne pepper to the sauce. You can also use a spicier chilli sauce.
• Festival Adaptations: This is a great dish to serve during celebrations like Diwali or New Year’s! It’s always a hit with family and friends.

Serving Suggestions

This Kashmiri Chilli Cauliflower is fantastic on its own as a starter or side dish. But it’s also amazing served with fried rice or noodles for a complete Indo-Chinese meal. A simple cucumber salad on the side adds a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, but keep in mind that the cauliflower may lose some of its crispness.

FAQs

Let’s answer some common questions:

1. What is the best way to get the cauliflower crispy when frying?

Fry in batches and don’t overcrowd the pan. Maintaining the oil temperature is crucial!

2. Can I make the sauce ahead of time? How should I store it?

Yes, you can! Store the sauce in an airtight container in the refrigerator for up to 2 days. You might need to add a little water when reheating to thin it out.

3. What type of oil is best for deep frying?

Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points and neutral flavours.

4. Can I use frozen cauliflower for this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before coating it in the batter.

5. What is Kashmiri chilli powder and where can I find it?

Kashmiri chilli powder is a special type of chilli powder from Kashmir, India, known for its vibrant red colour and mild flavour. You can find it at Indian grocery stores or online.

6. How can I adjust the sweetness/sourness of the sauce?

Add a little more ketchup for sweetness or a squeeze of lemon juice for sourness.

Enjoy making this delicious Kashmiri Chilli Cauliflower! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!