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 orange food colour
Pinch of salt
Water to make batter
For the sauce:
1 small onion, chopped fine / 1 cup chopped spring onions
4 cloves garlic, minced
1 tsp ginger-garlic paste
2 green chillies, slit midways (use to taste)
2 tbsp tomato sauce
1 tsp green chili sauce (optional but recommended)
2 tsp soy sauce
2 tsp cornflour mixed with 4 tbsp water
1/2 tsp lemon juice / Vinegar
Make the batter of thick consistency.
In a wok, add 2 cups oil, coat the cauliflower florets in batter and fry them in oil.
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 garlic and green chiles.
When it’s fried add the onions and spring onion greens and fry.
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.
Now the sauce is ready and the cauliflower florets too. So, mix the fried cauliflower florets in sauce.
Garnish with coriander leaves and spring onion greens and serve hot.