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Home Other Regions Chinese Cauliflower Starters

Cauliflower Starters

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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

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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