This recipe is a fusion of Chinese and Indian cuisine to suit Indian taste. It is believed to be created by Chinese community living in Kolkata, eastern part of India.
- 1 medium sized cauliflower (gobi), cut into 2 inch florets
- Oil for frying
- ½ cup AP flour
- ½ cup corn starch
- 1 tablespoon ginger-garlic paste, see Note.
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- ½ teaspoon salt or to taste
- Water as needed
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ½ teaspoon rice wine vinegar
- 1 tablespoon ginger-garlic paste
- 1 jalapeno or Serrano chili, minced
- 3 scallions, thinly sliced, white and green parts separated
- 2 tablespoons canola oil
- To prepare sauce, heat 2 tablespoons oil in a small sauce pan until shimmering. Add chili, ginger-garlic paste and white parts of scallions and sauté them until soft, 2 minutes. Add ketch up, honey and soy sauce and stir to combine. Let sauce come to boil and let it simmer for 7 to 10 or until sauce thickens. Cover sauce and set it aside.
- While sauce is simmering, combine batter ingredients except water in a large mixing bowl. Gradually add water to make thin batter (like tempura batter). Add cauliflower florets and gently stir florets to coat evenly with batter.
- Heat oil in a frying pan until hot enough to fry. Shake off excess batter from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
- Once all florets are fried and drained transfer to a large mixing bowl. Pour sauce over florets and stir to coat with sauce. Transfer to serving bowl and garnish with green parts of scallions. Serve immediately as a side dish and/or Scallion Paratha
Ginger-garlic paste is available in Indian grocery stores.