15-20 cauliflower florets
For the batter:
5 tablespoon all purpose flour
5 tablespoon corn flour
1/2 tsp red chili powder
1 tsp black pepper powder
Pinch of salt
Water to make batter
For the sauce:
1 small onion, chopped fine
1 small capsicum
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato sauce
1 tsp green chilly sauce (optional but recommended)
2 tsp soy sauce
2 tsp cornflour mixed with 4 tbsp water
Salt to taste
Make the batter of thick consistency.
In a wok, add 2 cups oil, coat the cauliflower florets and fry them in oil until golden brown.
Spread them on a kitchen towel so that the extra oil gets drained.
Switch off the gas and separate the extra oil from the wok carefully and in the same wok fry the onions.
Then add the chopped garlic and fry till the raw smell of garlic goes off.
Add the capsicum and fry for sometime.
Add the maggi cube and the sauces and mix properly.
Now add the soy sauce and mix well.
Now add the cornflour mixed with water and heat till the sauce thickens.
Add salt to taste.