Gobi Manchurian

Preparation time: 20 mins
Quantity: Serves 4

Ingredients:

• Gobi / Cauliflower – 1 medium sized floret
• Maida – ¼ cup
• Corn flour – 2 tbsp
• Pepper powder – ½ tsp
• Capsicum – 1 small (Optional)
• For the Manchurian sauce:
• Finely chopped ginger – 1 inch
• Finely chopped garlic – 2 cloves
• Finely chopped onion – (The white part of spring onion) 2-3
• Red chilli sauce – 2 tbsp
• Tomato sauce – 1 tbsp
• Soya sauce – 1 tsp
• Ajinomoto – ¼ tsp
• Salt – To taste
• Water – as required
• Oil – to fry
• Spring Onion – For garnishing

Preparation:

• Take bite sized florets and put them in boiling water with ½ tsp of salt and turmeric powder added to it. Allow it to parboil and strain the water.
• Make a batter using maida, corn flour, salt and pepper powder. The batter should be slightly thick and not too runny.
• Add the parboiled florets in the batter and coat them well. Let it marinate for 5 minutes.
• Heat oil in a frying pan and once it is hot, fry the marinated florets until golden brown and keep aside.
• In a Nonstick pan, add 2 tbsp oil and add the chopped garlic and ginger and give a quick stir.
• Add finely chopped onions and fry until translucent.
• Add thinly cut capsicum and quickly give a stir. Capsicum should retain its crunchiness and should not be over cooked. This is purely optional and you can make Gobi Manchurian without capsicum as well.
• Add Chilli sauce, Tomato sauce, soya sauce, salt, Pepper powder, ajinomoto and mix well.
• Mix ½ tsp of corn flour in 2 tbsp of water and add this to the sauce. You can adjust this accordingly to make the Gobi Manchurian semi gravy.
• Add the deep fried cauliflower florets to the Manchurian sauce and toss well to ensure all the florets are coated well in the sauce.
• Garnish with finely chopped spring onion (Green part) and Stir well for a minute.
• Serve hot with any Fried rice or pulao