Crispy Chilli Cauliflower

Serves: 4–5 people

Ingredients

For Fried Cauliflower:

• Cauliflower – 1 kg (cut into medium florets)
• Refined oil – for deep frying
• Maida (all-purpose flour) – 1 cup
• Cornflour – ½ cup
• Soy sauce – 1 tbsp
• Baking powder – a pinch
• Salt – to taste
• Black pepper – to taste
• Ajinomoto (MSG) – ½ tbsp (optional)
• Water – ½ cup (or as needed to make batter)

For Masala Sauce:

• Refined oil – 1 tbsp
• Onions – 3 (cut into large cubes)
• Capsicum – 1 (cut into large cubes)
• Green chilies – 4 (cut lengthwise)
• Soy sauce – ½ tsp
• Tomato sauce – 2 tbsp
• Vinegar – 1 tbsp
• Sugar or honey – 2 tbsp
• Salt – to taste
• Black pepper – ¼ tsp
• Cornflour – 1 tsp (mixed in ¼ cup water)
• Water – ¼ cup (as needed)

Method

1. Prepare Batter and Fry Cauliflower

• In a bowl, mix maida, cornflour, salt, black pepper, baking powder, and soy sauce.
• Add water gradually and prepare a smooth, thick batter.
• Dip cauliflower florets into the batter and coat evenly.
• Deep fry in hot oil until golden brown and crispy.
• Remove and place on tissue paper to drain excess oil.

2. Prepare Masala Sauce

• Heat 1 tablespoon oil in a pan on high flame.
• Add onions and sauté for 2 minutes.
• Add capsicum and green chilies and cook for a few seconds, keeping them slightly crunchy.
• Add soy sauce, tomato sauce, vinegar, salt, black pepper, and sugar. Mix well.
• Add cornflour slurry (cornflour mixed with water) and cook until the sauce thickens slightly.

3. Final Mixing

• Add fried cauliflower into the sauce.
• Toss well for 1–2 minutes until evenly coated.
• Turn off the heat.

Serving Suggestions

• Serve hot as an Indo-Chinese starter or snack.
• Best served with fried rice or noodles.
• Pairs well with chili sauce or schezwan sauce.
• Garnish with chopped spring onions for extra flavor.

Tips

• Keep batter thick for a crispy coating.
• Fry on medium-high heat for best texture.
• Do not overcook after mixing with sauce to maintain crispiness.
• Serve immediately for best taste.