Ingredients:

  • 1 medium head cauliflower (approx. 700g / 1.5 lbs), cut into small florets
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp ground black pepper
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt, or to taste
  • 1/2 cup all-purpose flour (65g / 2.3 oz)
  • 1/4 cup cornstarch (30g / 1.1 oz)
  • 1 tbsp rice flour (optional, for extra crispiness) (8g / 0.3 oz)
  • 1/4 tsp red chili powder (adjust to taste)
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt, or to taste
  • 1/2 cup water (approximately)
  • 2 tbsp vegetable oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 tbsp soy sauce
  • 1 tbsp red chili sauce (e.g., Sriracha)
  • 1 tbsp tomato ketchup
  • 1 tsp vinegar (white or rice vinegar)
  • 1/2 tsp sugar
  • 1/4 cup water
  • 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
  • 2 tbsp finely chopped spring onion greens, for garnish
  • Vegetable oil, for deep frying

Instructions:

  1. Combine cauliflower florets with ginger-garlic paste, black pepper, turmeric, and salt. Marinate for at least 30 minutes.
  2. In a separate bowl, whisk together the flour, cornstarch, rice flour (if using), chili powder, black pepper, and salt. Gradually add water, mixing until a smooth, lump-free batter forms. The consistency should be similar to pancake batter.
  3. Heat vegetable oil in a wok or deep frying pan over medium-high heat. Dip each cauliflower floret in the batter, ensuring it's evenly coated. Carefully drop the battered cauliflower into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy on all sides (about 3-4 minutes per batch). Remove with a slotted spoon and drain on paper towels.
  4. Heat vegetable oil in a small saucepan or frying pan over medium heat. Add chopped garlic, ginger, and green chilies. Sauté for a few seconds until fragrant. Add chopped onion and bell peppers. Sauté until the onion is translucent and the bell peppers are slightly softened.
  5. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar to the pan. Stir well and bring to a simmer.
  6. Pour in the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency (about 1-2 minutes).
  7. Add the fried cauliflower florets to the sauce and toss gently to coat. Cook for another minute to allow the flavours to meld. Garnish with chopped spring onion greens. Serve immediately.