Directions
- 1Boil gobi or cauliflower florets in 3-4 cups of water with 3 tsp of salt for 3-4 minutes.
- 2Make a batter with 4-5 tbsp of maida, 6-8 tbsp of corn flour, and 1 tsp of salt.
- 3Add water to the batter to make a thick paste. Then add the boiled cauliflower florets and mix well.
- 4Deep fry the cauliflower florets in batches until they are lightly golden brown.
- 5Heat 2-3 tbsp of oil in a wok or kadai, and then add 2-3 tbsp of chopped garlic, 1 tbsp of chopped green chili, and 1 small chopped onion. Mix in high flame and cook for about a minute.
- 6Add salt, black pepper, and 1 tbsp of light soy sauce. Mix well.
- 7Add 1 tbsp of chili sauce and mix well. Add spring onion greens and 0.5 tbsp of ketchup.
- 8In a separate bowl mix 1 tsp of corn flour with 0.5 cup of water to form a slurry. Add to the sauce and mix well until the sauce is slightly thick and saucy.
- 9Add the fried cauliflower florets to the sauce and mix gently. Turn off flame and serve hot, garnished with spring onion greens.
Ingredients
- 3 cups water
- 3 tsp salt
- 1 small head gobi florets
- 4 tbsp maida / plain flour
- 6 tbsp corn flour
- 1 tsp salt
- 0 water
- 0 oil
- 2 tbsp oil
- 2 tbsp garlic
- 1 tbsp green chili
- 1 small onion
- 0 salt
- 0 black pepper
- 1 tbsp light soy sauce
- 1 tbsp chili sauce
- 1 handful spring onion greens
- 0.5 tbsp ketchup
- 1 tsp corn flour
- 0.5 cup water
Equipment
wokfrying pankadaiplatebowl
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