Gobhi Manchurian

Ingredients

• 1 medium cauliflower, cut into medium-sized florets
• 4 tablespoons refined flour (maida)
• 4 tablespoons cornflour
• Salt to taste
• 2 tablespoons ginger-garlic paste
• 2 tablespoons dark soy sauce
• 2 teaspoons red chilli sauce
• 2 tbsps oil + to deep fry 
• 3 spring onions
• 2 teaspoons chopped garlic 
• 2 teaspoons chopped ginger 
• 2 tablespoons tomato ketchup
• 2 teaspoons vinegar

Method

1. Put cauliflower florets in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the florets are well coated.
2. Heat sufficient oil in a kadai and deep cauliflower florets till crisp.
3. Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and saute on high heat. Add ginger and garlic and saute.
4. Chop green chillies finely.
5. Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and green chillies and mix.
6. Mix 2 tbsps cornflour in ¼ cup water and add it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.
7. Drain cauliflower florets and add to the sauce remaining in the wok and mix well.
8. Chop spring onion greens.
9. Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.

Nutrition Info