Ingredients:

  • 1 medium head cauliflower (approximately 600g / 21 oz), cut into small florets
  • 1 cup all-purpose flour (120g / 4.2 oz)
  • 1/4 cup cornstarch (30g / 1 oz)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper powder
  • Salt to taste
  • Water, as needed (approximately 1/2 cup to 3/4 cup)
  • Vegetable oil, for deep frying
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 2-3 green chilies, slit (adjust to taste)
  • 1 medium onion, chopped
  • 1/2 cup chopped spring onions (scallions) – white and green parts separated
  • 1/2 cup chopped bell pepper (capsicum) (any color)
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce (e.g., Sriracha or similar)
  • 1 tablespoon tomato ketchup (catsup)
  • 1 teaspoon vinegar (white or rice vinegar)
  • 1/2 teaspoon sugar (optional, balances the flavors)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Salt to taste
  • Fresh coriander leaves, for garnish (optional)

Instructions:

  1. Blanch cauliflower florets in boiling water for 2-3 minutes. Drain well.
  2. In a large bowl, combine flour, cornstarch, ginger-garlic paste, chili powder, turmeric powder, pepper, and salt. Gradually add water to form a smooth, lump-free batter – consistency should be like a thick pancake batter.
  3. Dip the blanched cauliflower florets in the batter, ensuring they are fully coated. Deep fry in hot oil until golden brown and crispy. Drain on paper towels. Fry in batches to avoid overcrowding the pan.
  4. Heat oil in a wok or pan. Add garlic, ginger, and green chilies and sauté for a few seconds until fragrant.
  5. Add chopped onion and sauté until translucent. Add bell pepper and spring onion whites and sauté for another minute.
  6. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar (if using). Bring to a simmer.
  7. Stir in the cornstarch slurry. Cook, stirring continuously, until the sauce thickens.
  8. Add the fried cauliflower florets to the sauce and toss well to coat evenly. Cook for another minute to allow the flavors to meld.
  9. Garnish with fresh coriander and spring onion greens. Serve hot, immediately.