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Title: Chilli Gobhi (Cauliflower) PT 2
Categories: Indian
Yield: 2 Servings

See part 1

In your fryer or in a heavy bottomed wide pan/wok let the 2 to 3" of
canola oil heat up.

In a bowl, throughly mix all the ingredients listed to make a smooth
and thick batter.

Dip the gobhi florets one by one in the batter and deep fry on
low-medium heat until golden brown. Drain on paper towel.

Note:

I do not boil the cauliflower before frying. I want the cauliflower
to have a bite after deep-frying. However, do not fry the florets on
very high heat either else they will be raw from inside.

Warm up the sauce prepared earlier if it gets cold. Gently add the
fried cauliflower florets to the sauce and toss.

Garnish with chopped ginger, chillies, and cilantro if you like. Serve
immediately!

Notes:

I usually make the sauce first and then fry up the cauliflower. This
makes sure that the cauliflower stays crisp.

If you are making the fritters first, let them stay warm in a 200?F
oven while you make the sauce.

You can use little tomato paste and sriracha in this recipe if you do
not have tomato-chilli sauce.

Adjust quantity to liking. Go light on vinegar at the end since the
tomato paste is quite acidic.

Adding tomato-chilli sauce adds sweetness too, you can adjust the
level of sweet in this recipe either by adding ketchup or
honey/agave/sugar.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
chilli-gobhi-cauliflower.txt>

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