Ingredients:

  • 1 medium head cauliflower (about 700g / 1.5 lbs), cut into florets
  • 1 cup (125g / 4.4 oz) all-purpose flour
  • 1/2 cup (65g / 2.3 oz) cornstarch
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup (120ml / 4 fl oz) water, or as needed
  • Vegetable oil, for deep-frying
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1 medium onion, finely chopped (about 1 cup chopped)
  • 1/2 green bell pepper, finely chopped (about 1/2 cup chopped)
  • 1/2 red bell pepper, finely chopped (about 1/2 cup chopped)
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce (like Sriracha)
  • 1 tablespoon tomato ketchup
  • 1 teaspoon vinegar (white or rice vinegar)
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper powder
  • 1/4 cup (30g / 1 oz) cornstarch, mixed with 1/2 cup (120ml / 4 fl oz) water (cornstarch slurry)
  • 2 tablespoons finely chopped spring onions (scallions), for garnish

Instructions:

  1. Wash and cut the cauliflower into bite-sized florets.
  2. In a large bowl, combine the flour, cornstarch, ginger-garlic paste, red chili powder, turmeric powder, black pepper powder, and salt. Gradually add water, mixing until you have a smooth, medium-thick batter (like pancake batter).
  3. Dip each cauliflower floret into the batter, ensuring it's evenly coated.
  4. Heat vegetable oil in a wok or deep fryer to 350°F (175°C). Fry the cauliflower in batches, without overcrowding, until golden brown and crispy.
  5. Remove the fried cauliflower with a slotted spoon and place on paper towels to drain excess oil.
  6. Heat oil in a wok or large frying pan. Add ginger, garlic, and green chilies and sauté until fragrant (about 30 seconds).
  7. Add onion, green bell pepper, and red bell pepper. Sauté until the onions are translucent (about 3-4 minutes).
  8. Pour in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and black pepper powder. Stir well and bring to a simmer.
  9. Gradually add the cornstarch slurry, stirring constantly, until the sauce thickens to your desired consistency.
  10. Add the fried cauliflower florets to the sauce and toss gently to coat evenly. Cook for another minute or two, until heated through.
  11. Garnish with finely chopped spring onions and serve hot.