Cauliflower Manchurian

• 1 medium cauliflower
• 1 cup flour
• 4 tbsp corn flour
• 1 tsp ginger garlic paste
• 1 cup water
• 3 tsp ginger (finely chopped)
• 3 tsp garlic (finely chopped)
• 2 medium green chillies (finely chopped)
• 3/4 cup scallions/spring onions (reserve leaves for garnishing)
• 1/2 cup green bell pepper
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chili sauce
• 2 tbsp tomato sauce/ketchup
• 2 tbsp oil

1. Chop cauliflower into bite sized florets.
2. Heat salted water and boil the cauliflowers for 15-20 minutes.
3. Drain and dry the cauliflowers.
4. In a bowl, mix the flour, corn flour, ginger garlic paste, salt and pepper.
5. Add water and stir to make a smooth batter (neither too runny nor too thick).
6. Dip each cauliflower floret in batter and coat evenly.
7. Heat oil for deep frying (you can shallow fry them too but it will take longer) and fry the florets till golden brown.
8. Drain, pat dry and set florets aside.
9. Reuse 2tbsps of oil and heat in a wok over a medium flame.
10. Add ginger, garlic and chillies and saute for 30 seconds.
11. Add spring onions and bell peppers and saute on a high flame for 3-4 minutes.
12. Add soy sauce, chili sauce, tomato sauce and salt and saute for a minute.
13. Add the fried florets, toss and mix with the sauce for 2-3 minutes on a high flame.
14. Garnish with spring is onions and Serve immediately.

cauliflower, flour, corn flour, ginger garlic, water, ginger, garlic, green chillies, scallionsspring onions, green bell pepper, soy sauce, chili sauce, tomato sauceketchup, oil

Taken from cookpad.com/us/recipes/367429-cauliflower-manchurian (may not work)