Recipe Description

Cauliflower Bang Bang

Ingredient                        Quantity

For frying:

Cauliflower florets           1 cup

Refine flour                     4 tbsp

Corn flour                       4 tbsp

Baking soda                   pinch

Water                             as required

Salt                                to taste

Oil                                  1 tsp + for frying

For Sauce:

Oil                                  1 tbsp

Garlic chopped             1 tbsp

Ginger chopped           1 tbsp

Green chilli chopped     3-4 no.

Onion cut into small cube 1 no. (Small)

Green capsicum cut into small cube ¼ no.

Yellow capsicum cut into small cube ¼ no.

Red capsicum cut into small cube ¼ no.

Tomato Puree              2 tbsp

Tomato ketchup           2 tbsp

Red chilli sauc             2 tbsp

Vinegar                       1 tsp

Black peeper crushed 1 tsp + for sprinkle

Chaat masala              1 tsp

Red chilli powder          ½ tsp

Salt                                to taste

Spring onion chopped 1 tbsp + for garnish

Corn flour                      1 tbsp

Water                            as required

Method:

1. Heat water in a pan, add cauliflower florets and salt, mix well and boiled for 2-3 min.

2. Take refine flour, corn flour, baking soda and little water at a time in a mixing bowl and mix well.

3. Add salt and water as required, mix well and make thick batter.

4. Add 1 tsp of oil and mix well. Keep it aside.

5. Drain the cauliflower and place it on the plate and pat the florets dry with kitchen towel to remove any extra moisture.

6. Heat oil for deep frying on medium flame.

7. Take a batter mix well and put some drop of batter on the oil, if batter comes up and puff up means oil is ready for frying the cauliflower.

8. Place some cauliflower florets in the batter, Coat the florets evenly with the batter and place the batter coated cauliflower florets in hot oil and fry it for 2-3 min.

9. Remove the cauliflower florets and place on kitchen paper and keep it aside.

10. Reheat the oil and double fry the cauliflower until crisp.

11. Drain off over kitchen paper and keep it aside.

12. Heat 1 tbsp of oil in wok, add chopped garlic, ginger and green chilli, mix well and sauté for 1 min.

13. Add onion, green, red and yellow capsicum, mix well and saute for 2 min.

14. Add tomato puree, tomato ketchup, red chilli sauce, vinegar, black pepper crushed, chaat masala, red chilli powder and salt, mix well and saute for 1min.

15. Add water and mix well.

16. Take corn flour in mixing bowl and little water mix well and make slurry.

17. Add fried cauliflower into the pan, mix well and saute for 1 min.

18. Add half corn flour slurry, mix well and saute for 30 sec.

19. Add chopped spring onion and mix well.

20. Remove in serving plate, garnish with spring onion chopped, sprinkle some black pepper crushed on top, and serve hot.

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