2 cup big size cauliflower florets with long stem; washed and dried with paper towels,
1/4 cup maida (refined wheat flour),
1 cup cornflour,
2 tsp ginger-garlic paste,
1 tbsp soy sauce;
1 tsp chilli sauce,
2-3 drops of red food color,
Salt to taste,
1/4 tsp ajinomoto (optional),
Water for batter,
Oil for frying.
Small pieces of Aluminum foil to wrap around the lollypops.
Heat oil for frying in a kadhai (wok) on medium flame.
Mix together all the other ingredients except cauliflower florets to form a thick batter of dipping consistency. Then dip each floret into this batter and then slowly immerse it in oil and fry on low-medium flame till crisp. Wrap the stems with aluminium foil for convinience to pick them up and hold them while eating. Serve hot as starters or snacks with sweet chilli sauce or any chutney of your choice.