Oily, but what the heck, very yummy!

M & I had this strong desire for Indian street food. I had a big chunk of cauliflower in my fridge for a while and I found the perfect excuse for Gobi Manchurian - cauliflower fritters in a spicy 'n' tangy sauce.

• cauliflower florets 1 cup
• corn flour 3 tbspns
• chickpea flour 1 teaspoon (optional)
• salt, red chilli powder and some cooking soda
• oil for deep frying and for the sauce
• 1 large onion finely chopped
• ginger and garlic paste 2 teaspoons
• 2 finely chopped fresh green chillies (optional)
• vinegar, soy sauce, chilli sauce and tomato sauce - depending on how tangy you want it
• fresh coriander or cilantro and spring onion to garnish

1. Sprinkle the cauliflower florets with some salt and keep aside.
2. Make a thin batter with cornflour, salt, chilli powder and a pinch of cooking soda.
3. Dip the cauliflower florets in this batter and deep fry till they turn crispy and brown and drain on a kitchen towel.
4. In a wok, heat the oil and saute the onions.
5. Add ginger garlic paste and green chillies and saute for a few seconds.
6. Next add all the other sauces and saute for a while.
7. Add salt to taste.
8. Add the fried florets and toss lightly.
9. Garnish with fresh coriander and chopped spring onion.

You can substitute the cauliflower with babycorn for an interesting variation.

Mmmm, a definite tangy teaser this one!