Ingredients:
- Gobi/Cauliflower - 1 medium
- Onion - 1 medium
- Capsicum - 1 small
- Spring onions - 1 small bunch
- Ginger - 2sp (finely chopped)
- Garlic - 2 sp (finely chopped)
- Green chilies - 4 (finely chopped)
- Oil - 1 bowl (for deep fry)
- Maida/Plain flour - 1/4 cup
- Corn flour - 1sp
- Red chili powder - 1/2 sp
- Salt - to taste
- Tomato sauce
- Green chili sauce
- Soy sauce - 3/4 sp
- Orange food color - a pinch
- Cooking soda - a pinch
- Vinegar - 2 sp (optional)
Method:
- Bring water to boil in a sauce pan, meanwhile gobi/caulifower is cleaned and broken into big florettes. Once water starts to boil add 1/2 sp of salt and the florettes, allow for 3 -4 mins drain excess water and pat dry the florettes.
- In a bowl, add maida, corn flour, 1/4 sp salt, 1/2 sp red chili powder, a pinch of cooking soda and a pinch of orange food color, add required quantity of water to make smooth dough like dosa dough (It should not be too thick nor too thin). This dough need to be set for atleast 4 hrs.
- Heat oil in a pan for deep fry, dip each florette in maida dough to get a clean coat of it and deep fry.
- For seasoning, heat oil in a pan, add finely chopped green chilies, ginger and garlic, half of finely chopped spring onion,fry for a while.
- Add 1 inch diced onion and capsicum, onion and capsicum should be half cooked.
- Add salt to taste.
- Add green chili sauce(to made more spicier), tomato sauce and soy sauce, stir well.(Vinegar can also be added).
- Add the deep fried florettes and mix well.
- Garnish with finely chopped spring onion and serve hot with tomato sauce and chili sauce.
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