Ingredients
Cauliflower florets | 3 cups |
All purpose flour | 1 cups |
Ginger garlic paste | 1 tbsp |
Green chilli paste | 1 tbsp |
Chopped spring onions | 1/2 cup |
Chopped capsicum | 1/4 cup |
Chopped garlic | 2 tbsp |
Soya sauce | 2 tbsp |
Tomato ketchup | 2 tbsp |
Chilli sauce | 1 tbsp |
Salt to taste | |
Oil for deep frying |
Method of PREPARATION
- 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 saut� 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.