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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:    
      
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