By Devi Poojari
February 26, 2024
This gluten-free version of the Indo-Chinese vegetarian staple is a great way to make a healthy version of your favourite snack. Crispy florets of cauliflower tossed in a delicious sauce is easier to replicate in a restaurant-style snack to enjoy with a cold beer or cup of chai.
2 cups cauliflower florets ½ cup rice flour 3 tablespoons corn flour 1 tablespoon ginger-garlic paste ½-¾ cup soda water 1 teaspoon baking powder Salt and pepper, to taste Oil, for brushing
1 tablespoon sesame oil 1 small onion, chopped 4 cloves garlic, chopped 1-inch piece ginger, chopped 2 green chillies, chopped 2 tablespoons soy sauce 2 tablespoons sriracha 1 teaspoon black pepper powder 1 teaspoon sesame seeds 2 spring onions, chopped
Combine the flours, ginger-garlic paste, baking powder, salt and pepper in a bowl.
Pour in the soda water and stir to make a smooth batter in which the florets can be dipped.
Place each floret in a greased and preheated air fryer at 170°C and drizzle a few drops of oil on top.
Cook the florets for 15-20 minutes, tossing at regular intervals using a pair of tongs.
Meanwhile, heat the sesame oil in a pan and fry the garlic, ginger and chillies until aromatic.
Sauté the onion until translucent and add in the soy sauce, sriracha and black pepper powder.
Combine the air-fried florets in the sauce and transfer to a serving plate.
Garnish with sesame seeds and spring onions before serving hot.