Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Medium | Cauliflower | Break into florets |
| 3 | Medium | Chillies Green | Finely chopped |
| 3 | Flakes/Seeds/Cloves | Garlic | Finely chopped |
| 3 | Tablespoon | Flour, Gram /Chana Ata | For coating |
| 2 | Tablespoon | Ginger dried | Grated |
| 1 | Teaspoon | Methi - Fenugreek | ground |
| 14 | Teaspoon | Chilly Sauce, Red | |
| 1/4 | Teaspoon | Soya Sauce | |
| 1 | Tablespoon | Worcestershire Sauce | |
| 2 | Tablespoon | Flour, All Purpose | |
| 1 | Teaspoon | Ginger Paste | |
| 1 | Teaspoon | Garlic Paste | |
| A | Pinch | Food Colour | Yellow |
| 1/2 | Teacup | Water | |
| As Required | Cooking Oil | For deep frying | |
| 12 | Teaspoon | Salt | For taste |
Method
1. Cauliflower and Chickpea Starters: Place all the ingredients except the chickpeas and cashews in a food processor and puree them until the cauliflower is broken down into a fine crumble.
2. Drain the chickpeas and mash them in bowl to a crush them with the back of a fork or potato masher to a rough puree (you still want to be able to see bits of bits of chickpeas).
3. Add the cauliflower puree mixture and the cashews to the chickpeas and mix them together until they are well combined.
4. Form the mixture into small balls, place them on a lightly oiled plate or tray and refrigerate them for at least 1 hour before cooking.
5. To Bake (optional): Preheat an oven to 180
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