No fry Gobi/Cauliflower 65

Ingredients:

For marination
Soya flour – ½ cup (may use maida instead)
Corn flour/corn starch – 2 tbsp
Ginger-garlic paste – 1 tbsp
Red chilli powder – 2 tbsp
Red chilli sauce – 1 tbsp
Garam masala powder – 1 tbsp
Kasoori methi/dry fenugreek leaves – 1 tsp
Coriander leaves – 2 tbsp (finely chopped)
Cumin/jeera powder – 1 tsp
Salt – to taste
Water – for thick batter

Other
Gobi/cauliflower florets – 1 cup
Green chilli – 4 (slit lengthwise)
Curry leaves – 5-6
Onion – ½ cup (finely chopped)
Garlic cloves – 4-5 (finely chopped)
Red chilli sauce – 2 tbsp
Dark soy sauce – 1 tbsp
Oil – 1 tbsp
Salt – to taste
Coriander leaves – to garnish

Procedure:

1. Combine all the ingredients under ‘for marination’ to form a medium thick batter.
2. Blanch the cauliflower florets in hot water for about 1 minute so that it becomes clean.
3. Drain the water and mix the florets in the prepared marination. Let it rest for about 30 minutes.
4. After 30 minutes, take a baking plate and line it with aluminum foil. Spray oil over it.
5. Place the florets evenly on the sheet and spray oil over them. Put it in an oven pre-heated to 200° C for 30-40 minutes.
6. Then grill it for about 5-10 minutes till a nice brown color appears.
7. Remove the florets from the oven and prepare the sauce.
8. Heat oil in a pan and add garlic, onion, curry leaves and green chilli. Let them fry till oil separates.
9. Then add the red chilli sauce, soy sauce and salt (soy sauce has some salt, so be careful).
10. Let it fry for about 1-2 minutes, then add the grilled florets and toss well.
11. Once combined, remove from heat and garnish with coriander leaves.

Note:

I wanted to make the healthier version of it and hence avoided using maida/all-purpose flour. You may also shallow fry the cauliflower instead of grilling, but I wanted to avoid oil as well.

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