Follow these steps for perfect results
Cauliflower
cut into medium florets
AP Flour
Corn Flour
Salt
Green Chili
chopped
Garlic Paste
Ginger Paste
Green Onions
finely chopped
Coriander Leaves
finely chopped
MSG
optional
Soy Sauce
Tomato Ketchup
Oil
Oil
Prepare the batter by mixing all-purpose flour, corn flour, salt, ginger paste, and garlic paste with water to form a smooth paste.
Dip cauliflower florets in the prepared batter.
Deep fry the coated cauliflower florets until golden brown. Set aside.
Heat oil in a pan.
Add ginger paste, garlic paste, chopped green chilies, and chopped green onions to the pan. Stir-fry for a minute.
In a separate bowl, mix MSG (optional), soy sauce, and tomato ketchup.
Add the sauce mixture to the pan and cook for a few seconds.
Add the fried cauliflower to the pan and toss well to coat with the sauce.
Garnish with finely chopped coriander leaves.
Serve hot.
Expert advice for the best results
Make sure the oil is hot enough before frying the cauliflower.
Don't overcrowd the pan while frying to maintain crispiness.
Adjust the amount of green chilies according to your spice preference.
For a richer flavor, add a splash of vinegar to the sauce.
Everything you need to know before you start
15 minutes
The batter and sauce can be prepared in advance.
Serve hot in a bowl, garnished with coriander leaves and a sprinkle of chopped green onions.
Serve as a starter or snack.
Serve with fried rice or noodles.
Complements the spice.
Balances the flavors.
Discover the story behind this recipe
Popular Indo-Chinese dish often served at parties and celebrations.
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