| Ingredient Name | Unit | Quantity |
| all purpose flour | cup | 1 |
| cauliflower florets | cup | 3 |
| chilli sauce | tsp | 1 |
| chopped capsicum | cup | 1/4 |
| chopped garlic | tsp | 2 |
| chopped spring onions | cup | 1/2 |
| ginger garlic paste | tsp | 1 |
| green chilli paste | tsp | 1 |
| oil for deep frying | to fry | |
| salt | to taste | |
| soya sauce | tsp | 2 |
| tomato ketchup | tsp | 2 |
| How to make Spicy Chaat | ||
| Do not peel potatoes. Cool and chop into chunks. Clean and break cauliflower in medium sized florets. Dip in boiling hot water for 5 minutes. Drain and keep aside. Heat oil in a pan. Fry the chunks of potato and cauliflower some at a time. Fry to a crisp golden brown. Drain and keep on kitchen paper to soak excess oil. Take all ingredients in a large bowl. Add fried piece of potato and cauliflower. Toss with a fork till pieces are well coated with seasoning. Serve immediately. | ||
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