Ingredients: 3 cups cauliflower florets 1 cup all purpose flour 1 tsp ginger garlic paste 1 tsp green chilli paste 1/2 cup chopped spring onions 1/4 cup chopped capsicum 2 tsp chopped garlic 2 tsp soya sauce 2 tsp tomato ketchup 1 tsp chilli sauce Salt to taste Oil for deep frying
Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside. Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency. Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain. Heat 2 tsp of oil in a skillet and sauté spring onions, garlic and capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes. Add the florets, mix well and cook for 5 minutes. If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. Cook for 5 minutes and then add the florets.