In a large bowl, combine the chapati atta, rice flour, 1/2 a cup of cornflour, baking powder, salt, soya sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon of green chilli paste.
Mix well with water, till you get the consistency of a thin batter.
Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
In an open pan, add some oil and when it smokes, add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
Now add the chopped garlic, green chilli paste and fry for a minute.
Add the soy sauce and stir for a minute.
Bring down the heat, then add the cornflour-water paste and the saffron.
The mixture will start to thicken.
Keep on stirring on low heat and when the mixture turns thick enough.
Add the chopped coriander leaves and stir for 20 seconds.
The leaves should not lose their colour.
Take this mixture from the heat and pour it onto the fried cauliflower.
If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.