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Chilli Cauliflower

Course Vegeterian
Cuisine Indo Chinese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Author Rafeeda

Ingredients

  • 500 gm cauliflower florets separated and cleaned
  • Oil for deep frying
  • 2 small onions minced
  • 4 cloves garlic chopped
  • 1 inch pc ginger chopped
  • 2 tbsp chopped parsley
  • 3 tbsp chilli sauce
  • 2 tbsp tomato paste
  • 1/2 tsp white pepper powder
  • Salt to taste
  • Spring onions greens for garnishing
  • FOR BATTER:
  • 1 egg
  • 1/4 cup all purpose flour
  • 1/4 cup corn flour
  • 1/2 tsp white pepper powder
  • A pinch salt
  • 1/4 cup water

Instructions

  • Combine all the ingredients under "for batter" into a thick paste. Coat the cauliflower florets well with the paste. Deep fry them in batches and set aside.
  • In the same oil (take as required), saute the onion, ginger, garlic and parsely for couple of minutes.
  • Add in the chilli sauce and tomato paste and cook till the raw smell is gone.
  • Add in 1/2 cup of water and allow to boil.
  • Now add in the fried cauliflower and mix well to coat.
  • Cook on simmer for 5 minutes.
  • Sprinkle in the pepper and salt and mix well. Switch off.
  • Serve warm, garnished with spring onions!