Friday, October 3, 2014

Preparation time: 10 mins
Cooking time: 30 mins
Serves: 2-3


Cauliflower (gobi) florets : 1 bowl
Onion : 1/2 chopped in to cubes
Green chillies: 2-3 sliced
Finely chopped ginger: 1/2 tbsp
Finely chopped garlic : 1/2 tbsp
Tomato ketchup : 3 tbsp
Red chilly sauce: 2 tbsp
Green chilly sauce: 1 tbsp
Soy sauce : 2 tbsp or less(depending on soy sauce)
Salt : for taste
Sugar : 1/2 tsp
Pepper : if needed
Oil for deep frying
Chopped coriander leaves/cilantro for garnishing

For the batter
All purpose flour: 1/2 cup
White corn flour: 1/4 cup
Salt : 1tsp
Chilly powder : 1 tsp
Ginger garlic paste : 1 tbsp
Water: almost a cup ( as needed)


Chop onions in to cubes, finely chop ginger and garlic, slice green chillies.
Separate cauliflower florets, wash it properly and boil it in water for 4-5 mins adding salt.
Drain it completely
Prepare batter with the ingredients mentioned under batter. It should have flowy consistency and coat the florets well. Add water accordingly.


Heat oil for deep frying. When its hot, dip florets in batter and deep fry , till it turns golden brown. Keep aside in absorbent paper towel.
In a wok, heat 2 tbsp of oil, add chopped ginger and garlic, saute for a min.
Then add chopped onions and green chillies. Saute for sometime, 2 mins.
Add soy sauce, tomato ketchup, red chilly sauce, green chilly sauce, salt and sugar. Add pepper powder if needed. You can change the amount of sauces according to your taste.
Let it simmer, the sauce thickens. Now add the fried cauliflower. And toss it with the sauce, so that all the florets are coated well.
Garnish with chopped cilantro and serve hot.



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