Gobi Manchurian

Step 1

Wash and clean 400 gm cauliflower. Cut cauliflower in small to medium size florets

Step 2

Boil 5 cup water and add 1 tsp salt in it. Add florets in hot water and let them boil for 3-4 min. Remove florets from hot water and transfer them in cold water and cool down the florets. Remove florets from cold water and let them dry.

Step 3

In a large bowl, add 3 tbsp corn flour, 4 tbsp all purpose flour (maida), 1 tsp ginger garlic paste, 1 tsp salt and 1 tsp kashmiri red chilli powder. Mix all ingredients well together. Start adding water little by little as required and whisk to make a smooth flowing batter. Batter should be lump free, not too thick or thin.

Step 4

Add florets in batter and coat them well with batter.

Step 5

Heat cooking oil in kadai or pan for frying. Gently drop florets in hot oil. Fry florets on medium heat until they turn golden brown in color. Remove cauliflower florets from oil and keep them on kitchen towel to drain extra oil. Repeat this process for remaining florets.

Step 6

Now to make a sauce, add 2 tbsp oil in a pan. Once oil gets hot, add 1 tbsp chopped garlic, 1 tbsp chopped ginger and saute for 2 min on medium high heat.

Step 7

Then add 1 small chopped onion, 3 sliced green chillies, 1 small chopped capsicum, 1 tbsp tomato ketchup, 1 tbsp red chilli sauce,1 tbsp soy sauce, 1 tbsp vinegar, ½ tsp black pepper powder and mix everything well.

Step 8

To give sauce a thick texture, add 1 tsp corn flour and ¼ cup of water in a bowl. Mix well and make corn flour slurry. Add corn flour slurry in a pan and mix well. Keep stirring the sauce.

Step 9

Once sauce gets thick, add fried cauliflower florets and mix very well in the sauce. Cook for 1-2 min then turn the heat off.

Step 10

Garnish with chopped spring onion greens and serve hot.