| Prep Time | 10 minutes |
| Servings |
helping
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Ingredients
- 1 Cauliflower – medium
- 1 Onion – big
- 1 Capsicum – big
- 2 chillies Dry red – broken
- 1 Green chillies – chopped
- 2 or 3 Pepper corns – coarsely grind
- 1 tsp Ginger – finely chopped
- 1 tsp Garlic – finely chopped
- 1 cup All purpose flour
- 1 tbsp Cornflour
- 1 (optional) can Egg rice flour – be substituted with 2 tbsp
- 1 tbsp Soya sauce
- 1 1/2 tbsp Chilli sauce
- 2 tbsp Tomato sauce
- 1 tsp Sesame seeds
- Salt – as needed
- 1 cup gobhi chilli Oil – for frying the florets and 2 tbsp separate for making
Ingredients
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Instructions
- Cut cauliflower into small florets. Wash, drain and partially boil them. Drain water and keep aside to cool down.
- Slice onions and capsicum length wise and keep aside.
- In a bowl, take all purpose flour, add cornflour ,one beaten egg or rice flour, little soya sauce and crushed pepper corns. Mix them all to make a smooth batter. Remove lumps if formed.
- Heat oil for deep frying in a wok. Add partially boiled florets in the batter, dip them nicely and deep fry till brown in color. Strain them on a kitchen towel to soak excess oil.
- In a separate wok, take 2 tbsp oil and heat. Now add finely chopped ginger – garlic and fry them.
- Now add broken red chillies and chopped green chillies and fry for few seconds.
- Add sliced onions and capsicum and fry them for another few minutes till till they become soft.
- Now add all the three sauces , left over crushed pepper corns and salt. Season the salt carefully because the soya sauce itself is salty. Stir them all together.
- Now add the fried cauliflower florets and mix all together such that the sauce gets coated all over. Cook for another one minute.
- Sprinkle sesame seeds all over and turn off the gas.
Recipe Notes
Serve Hot as a snack, appetizer or even as a main course.
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