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.
600gcauliflower florets1 medium cauliflower of 750 gram cut to floret makes about 600 g
6tablespoonflour
6tablespooncornflour or rice flour
¾tablespoonKashmiri chilliused mainly for color, can substituted with paprika
1teaspoonred chilli
1teaspoonminced ginger
1teaspoonminced garlic
1teaspoonsalt
Oil to fry
For Gravy
2tablespoonoil
1tablespoonchopped garlic
⅓teaspooncumin seeds
½cupchopped onion
½cupchopped capsicum / bell peppersany color
2tablespoonchopped green chillies
Sauces and seasoning for gravy
2tablespoonketchup
2tablespoonchilli garlic sauce
2-3tablespoonchilli sauceless spicy type
3tablespoonsoy sauce
2tablespoonvinegar
½tablespoonsugar
Pepper to taste
Salt to taste, if needed
2tablespooncornflour
4tablespoonwater, more to thin out gravy as needed.
½cupsliced green onionsfor garnish
Instructions
Blanching Cauliflower
Bring water to boil in a pot, then add salt and cauliflower floret. Let it boil for about 2-3 minutes, then remove florets with a slotted spoon to a kitchen towel and let it dry.
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.)
Make gravy
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.
For slurry
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.
Assemble
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.