Ingredients Jump to Instructions ↓

  1. 1 medium. cauliflower(clean and broken into big florettes)

  2. 20 gms spring onion (finely chopped)

  3. 2 tsp. ginger finely chopped

  4. 1 tsp. garlic finely chopped

  5. 1/4 cup plain flour

  6. 3 tbsp. cornflour

  7. 1/4 tsp. red chilli powder

  8. 2 red chillies, dry

  9. 3 tbsp. oil

  10. 1 1/2 cups water

  11. 1 tbsp. milk

Instructions Jump to Ingredients ↑

  1. Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

  2. Drain and pat dry on a clean cloth.

  3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

  4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

  5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

  6. Add the salt and spring onions.

  7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

  8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

  9. Gradually add to the gravy and stir continuously till it resumes boiling.

  10. Boil till the gravy becomes transparent.

  11. Add florettes and soya sauce.

  12. Boil for two more minutes and remove.

  13. Serve hot with noodles or rice.


Send feedback