Gobhi Manchurian

Ingredients 

• 1 medium cauliflower, cut into medium-sized florets
• 4 tablespoons refined flour (maida)
• 4 tablespoons cornflour/ corn starch
• 2 tablespoons ginger-garlic paste
• 2 tablespoons dark soy sauce
• Salt to taste
• 1 teaspoon crushed black peppercorns
• 2 teaspoons red chilli sauce
• 2 tablespoons oil  + for deep frying
• 3 spring onions
• 2 teaspoons chopped garlic 
• 2 teaspoons chopped ginger 
• 2-3 green chillies, finely chopped
• 2 tablespoons tomato ketchup
• 2 teaspoons vinegar

Method

1. Put cauliflower florets in a bowl. Add refined flour, 2 tablespoons corn flour, ginger-garlic paste, half the dark soy sauce, salt, crushed black peppercorn 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 two tablespoons oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and sauté on high heat. Add ginger and garlic and sauté.
4. Chop green chillies finely.
5. Add one tablespoon dark soy sauce and tomato ketchup to the wok and mix. Add one cup water and green chillies and mix.
6. Mix two tablespoons corn flour in one fourth 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 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