I love Indo chinese food.Chili chicken and Gobi Manchurian are my all time favorite.I made this when my husband first met me and he absolutely loved it.
Preparation time: 50 minutes
Cauliflower 1 medium cut to florets(about 5-6 cups)
Maida 1 cup
Corn flour 1/2 cup
Rice flour 4 tablespoons
Spring Onions or Onions 1/2 cup
Garlic 12 cloves chopped
Green chilies 5-6 finely chopped
Soy Sauce 2 tablespoons
Green Chili Sauce 4 tablespoons
Tomato Ketchup 6 tablespoon
Vinegar 2 teaspoon
cornstarch 1 teaspoon
Oil for frying
Ginger-Garlic paste 4 teaspoon
Red Chili powder 2 teaspoon
Salt as per taste
Red peppers 2 tablespoons chopped
1.Heat 2 teaspoons of oil in a pan. Add chopped onions, garlic and green chilis and Saute for 3 minutes.Add the red peppers and saute.
2.Add the green chili sauce, soy sauce, vinegar and tomato ketchup,corn starch and little water, mix and simmer.
3.In a bowl take the maida, corn starch, rice flour, eggs, ginger garlic paste, red chili powder, salt. Add water little by little and prepare a thick batter enough to coat the florets.You can also add food color if you like.
4.Heat the oil in a fryer or wok and dip the cauliflower florets in the batter and drop the one by one in the oil and fry till golden brown.
5.Add the fried florets into the sauce prepared in step 2 mix so that the sauce coats the florets and remove the florets from the sauce and serve.
The fried cauliflower gets soggy once you dip it in the sauce so it is advisable to consume immediately after dipping in sauce. If eating at a later point just leave the florets after frying and later dip in the sauce before consuming.