Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium-sized Cauliflower broken into florets
- 2 tbsp cooking oil
- 2 tbsp chopped Spring Onions
- 1 tbsp finely chopped Garlic
- 1 tbsp finely chopped Ginger
- 1 tbsp finely copped Green Chili
- ½ tbsp Corn Flour mixed with 2 tbsp of water
- Salt, to taste
- 2 tbsp Soy Sauce
- 2 tbsp Tomato-chili sauce
- ½ cup of water
- For the batter:
- ½ cup all-purpose Flour
- ¼ cup Corn Flour
- ¼ tsp red chili Powder
- Salt, to taste
- =
Directions
Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.
Heat the oil in a pan and deep fry florets till golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, tomato-chili sauce and salt.
Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick.
Add the fried cauliflower florets and cook for another 2-3 minutes.
Garnish with chopped spring onions and coriander leaves.