This Indo-Chinese appetiser is a crowd pleaser and will steal your heart. It’s super and you always add or subtract more sauces and adjust heat to suit you taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
For fried cauliflower
- 600 g cauliflower florets 1 medium cauliflower of 750 gram cut to floret makes about 600 g
- 6 tablespoon flour
- 6 tablespoon cornflour or rice flour
- ¾ tablespoon Kashmiri chilli used mainly for color, can substituted with paprika
- 1 teaspoon red chilli
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon salt
- Oil to fry
- 2 tablespoon oil
- 1 tablespoon chopped garlic
- ⅓ teaspoon cumin seeds
- ½ cup chopped onion
- ½ cup chopped capsicum / bell peppers any color
- 2 tablespoon chopped green chillies
Sauces and seasoning for gravy
- 2 tablespoon ketchup
- 2 tablespoon chilli garlic sauce
- 2-3 tablespoon chilli sauce less spicy type
- 3 tablespoon soy sauce
- 2 tablespoon vinegar
- ½ tablespoon sugar
- Pepper to taste
- Salt to taste, if needed
- 2 tablespoon cornflour
- 4 tablespoon water , more to thin out gravy as needed.
- ½ cup sliced green onions for garnish
For fried cauliflower
In a bowl mix, plain flour, corn flour, Kashmiri chilli, red chilli, garlic, ginger and salt.
Remove 3 tablespoon of flour mixture from the dry mix and set aside.
Now gradually mix little water to the dry mixture and mix well with a whisk. Make a thick mixture of flowing consistency.
Add the blanched florets to the batter and mix well.
Now, sprinkle the separated flour over batter and mix again.
Heat oil in a wok on medium heat high heat. Then one by one add cauliflower florets. Fry cauliflower for two minutes on medium heat.
Then remove on a kitchen towel and let it cool. (The cauliflower will be light golden at this stage.)
Heat 2 tablespoons of oil in a pan and add garlic and cumin. Sauté for a 30-60 seconds until garlic is golden.
Then, add onions, bell peppers and green chillies, mix and cook for 1-2 minutes.
Finally, mix in all the ingredients sauce section.
In a bowl, mix corn and water to make slurry with no lumps. Add to the gravy. Also add ¼ cup or water as needed for a desired consistency.
Let gravy simmer for 2-3 minutes, then remove from heat and set aside.
Just before serving reheat the gravy, set aside.
Simultaneously, heat oil in the wok until very hot. Add fried cauliflower and fry for another 30 seconds. Work in 2-3 batches.
Remove cauliflower flour from the oil to a kitchen towel. The toss in the hot gravy. Coat throughly and garnish with sliced green onions. Serve immediately.
Serving: 1cup | Calories: 297kcal