4 Serves
30 Mins
24 g
33 g
33 g
In a mixing bowl, whisk together the flour, chili powder, salt, egg, and vegetable stock to create a smooth, thick batter.
Ingredients, vitamins, and health benefits
Chili Powder
Salt
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AmericanVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
218 µg / 400 µgCalcium
226 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
1502 mg / 4,700 mgSodium
1479 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
9 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Dip the cauliflower florets into the batter until evenly coated, then deep-fry them in hot cooking oil until they are golden brown and crispy. Drain on paper towels.
Heat a small amount of oil in a wok or large pan. Add the chopped onions, ginger-garlic paste, green chilies, and curry leaves, sautéing until fragrant.
Stir in the vegetable stock, soy sauce, chili sauce, and tomato sauce. Bring to a simmer.
Whisk the cornstarch with a little water to create a slurry, then pour it into the pan to thicken the sauce. Add the fried cauliflower and sugar, tossing quickly until the sauce coats the florets evenly.
Vegetable Stock
All Purpose Flour
Egg
Chili Sauce
Cauliflower
Onion
Green Chilies
Curry Leaves
Ginger Garlic Paste
Tomato Sauce
Soy Sauce
Cornstarch
Sugar
Water
Vitamin A
323 µg / 900 µgVitamin C
190 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
218 µg / 400 µgCalcium
226 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
1502 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g40
g4
g
American
MexicanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g