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Export 15 ingredients for grocery delivery
Step 1
Clean the cauliflower and cut into small florets.
Step 2
Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes. Refer notes.
Step 3
Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.
Step 4
You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.
Step 5
Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.
Step 6
In a wide pan, heat 3 tbsp oil and add chopped garlic, chilli.
Step 7
Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tbsp each.
Step 8
Add both sauces, salt a little bit, sugar if adding, pepper and mix well.
Step 9
Add the deep fried cauliflower florets and toss well to mix it evenly.
Step 10
Lastly add finely chopped green part of the spring onion and mix well for a minute.
Step 11
Mix corn flour, vinegar in water.
Step 12
Add to the cauliflower, mix in high flame.
Step 13
Once you see a glaze and becomes shiny, switch off flame.
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