Ingredients
Cauliflower 1 medium sized
Maida/all-purpose flour 3 tbsp
Cornflour 3 tbsp
Pepper 1/4 tsp
Ginger-garlic paste 1 tbsp
Water as needed
Salt to taste
Oil for frying
For sauce
Onion 1 finely chopped
Spring onions 1/4 cup finely chopped
Bell pepper 1/2 cubed
Garlic 1 tbsp finely minced
Ginger 1/2 tbsp finely sliced
Green chillis 2 finely chopped
Soya sauce 2 tsp
Chilli sauce 1 tbsp
Vinegar 2 tsp
Tomato sauce 3 tbsp
Sugar 1/2 tsp
Salt to taste
Oil 1 1/2 tbsp
Cilantro 1 tbsp finely chopped
Method
Cut the cauliflowerinto florets.
Place in salted hot water for 10-12 mts.Drain completely
In a bowl combine maida, cornflour, pepper, salt, ginger-garlic paste and water to make a thick paste.
Dip the washed and drained florets into the batter such that its well coated.
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the batter into the hot oil.
Do not crowd the vessel.
Reduce flame and deep fry till the gobi is almost cooked.
Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown.
Remove onto absorbent paper and keep aside.
Heat oil in a large wok
Add the chopped garlic and stir fry for a few seconds.
Add the green chillis and ginger and stir fry on high for a few seconds.
Add onions and the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them.
Add the bell peper and stir fry for another 3 mts. They should retain their crunch.
Reduce to medium heat and add sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
Combine well and cook for 2 mts.
Add 3-4 tbsps of water and cook for 2 mts.
Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts.
Turn off heat. Garnish with the chopped spring onion greens and cilantro
