Popularity: 22%

Ingredients:

• Cauliflower - 1/4 portion of a large Cauliflower
• Green chili - 1 or 2
• Garlic - 2 to 3 cloves of large size
• Onion - 1/4
• Soy sauce - 3 tspn
• Tomato sauce - 2 tspn
• Chili sauce - 1½ tspn
• Oil - 1 or 2 tspn

For batter:

• All purpose flour (Maida) or Corn flour - 3 spoons
• Rice flour - 2 spoons
• Ginger garlic paste - 1/2 tspn
• Chili powder - 1/2 tspn
• Salt - to taste
• Oil - to deep fry

Recipe:

1. Cut Cauliflower into small florets. Boil water in a pan with little Turmeric powder and Salt. Add Cauliflower florets and leave that in hot water for 5 minutes. Cut Onion into big chunks. Chop garlic into small pieces. Keep all this aside.
2. Prepare the batter by mixing All purpose flour, Rice flour, Ginger garlic paste, Chili powder, Salt and Water in a bowl. The batter should not be too thick or too thin.
3. Heat enough Oil in a pan to deep fry. Once the Oil is hot enough, reduce the heat to medium. Dip the cauliflower florets in batter, drop gently into the hot Oil, turning once in a while, deep fry them till they are golden brown and crispy. Deep fry all the cauliflower florets like this.
   
4. Remove them and drain on paper towels.
   
5. Then heat 1 or 2 tspns of Oil in another pan. Add Green chilies and Garlic, fry them for a minute.
6. Add Onion and fry them for 2 minutes.
7. Add Soy sauce, Tomato sauce, Chili Sauce and saute it for 1 or 2 minutes.
8. Add 1/4 cup of water and cook this for 2 minutes in medium heat. If you want gravy add some more water.
   
9. Finally add deep fried Cauliflower florets and mix it with the sauce for 1 or 2 minutes. Then remove from heat.

Goes well with: Fried Rice, Noodles, Curd rice

Tags: cauliflower, corn flour, indo-chinese, Manchurian, rice flour

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