-
1 head of Cauliflower (Gobhi) (broken into florets)
-
A pinch of Ajinomoto Salt
-
Cooking Oil (for deep frying)
-
2 tbsp. Spring Onions (finely chopped)
-
1 tbsp. Garlic (Lehsan) (finely chopped)
-
1 tbsp. Ginger Root (Adrak) (finely chopped)
-
1 tbsp. Green Chillies (Hari Mirch) (finely chopped)
-
¼ tsp. White Pepper
-
1 tbsp. Corn Flour (mixed with ¼ cup of water)
-
¼ tsp. Sugar
-
A pinch of Ajinomoto Salt
-
Salt (to taste)
-
2 tbsp. Soy Sauce
-
1 cup Vegetable Stock
-
2 tbsp. Cooking Oil
-
½ cup Refined Flour
-
¼ cup Corn Flour
-
¼ tsp. Chilli Powder
-
Salt (to taste)
-
Water (as needed)
- Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.
- Combine together the: refined flour, corn flour, chilli powder, salt and water as needed. Beat well and prepare a thick coating batter out of it.
- Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.
- Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chillies. Fry for ½ minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.
- Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
|
