Gobi Manchurian

Ingredients

• 250 Grams Cauliflower (cut into 1/2 inch florets)
• 1 Teaspoon Kashmiri Chilli Powder
• 1 Teaspoon Ginger Garlic Paste
• 1/3 Cup All PurposeFlour
• 1/4 Cup Corn Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper (freshly ground)
• 1/4 - 1/2 Cup Water
• Oil for frying
• 1 1/2 Teaspoons Soy Sauce (I used Ching's Dark Soy Sauce)
• 1 Teaspoon Vinegar
• 1 1/2 Tablespoon Tomato Ketchup
• 1 Tablespoon Red Chilli Sauce
• 1/2 Teaspoon Sugar
• 1/2 Teaspoon White Pepper Powder
• 1/4 Cup Water
• 1/2 Teaspoon Corn Flour
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Garlic (minced)
• 1 Tablespoon Ginger (minced)
• 1/2 Cup Onion (cut into cubes)
• 1-2 Green Chilies (finely chopped)
• 1/2 Cup Green Bell Pepper (cut into cubes)
• 1 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper (freshly ground)
• 2 Tablespoons Spring Onion (greens only, chopped)

Instructions

1. 1

   --- Cauliflower Prep ---

2. 2

   Trim the stalks and cut the cauliflower into small round florets. Pour hot water and soak for 20 minutes.

3. 3

   Place the cooked cauliflower on a kitchen towel and spread them out. Allow it to dry out while you prep the remaining ingredients.

4. 4

   Combine chilli powder, ginger garlic paste, corn flour, all purpose flour, salt and black pepper. Mix and add ¼ cup of water and stir to combine. Ensure there are no lumps. The consistency should be thick enough to coat the cauliflower florets and stick on.

5. 5

   Heat enough oil in a large kadai for deep frying. Dip the cauliflower florets in the prepared batter and carefully drop it into the oil once hot. Remember to drop in the florets one by one. This will prevent them from sticking to each other. Fry for 3-4 minutes or until golden brown. Remove on a netted tray.

6. 6

   Increase the heat under the oil till it becomes really hot, and add the cauliflower pieces again. Double frying like this helps them become super crisp. Fry on high heat for only a minute and then remove them.

7. 7

   Remove the florets using a slotted spoon or a skimmer and transfer to a tissue paper lined tray. Keep aside.

8. 8

   --- Sauce ---

9. 9

   Add all the ingredients into a bowl and stir to combine. Ensure there are no lumps and keep aside.

10. 10

    --- Stir Fry ---

11. 11

    Heat oil in a wok on high heat. Once the oil is hot, add garlic and ginger and saute till fragrant. Add celery, onion, chillies and saute for 1 - 2 minutes.

12. 12

    Add bell peppers and saute for 2 more minutes. Remember to stir constantly.

13. 13

    Add the fried cauliflower and toss to combine.

14. 14

    Add the sauce mix on medium heat and stir continuously. Cook till the sauce thickens, about 3 - 4 minutes. If you find it too dry, add the remaining ¼ cup of water and mix to combine.

15. 15

    Season with salt and pepper and allow it to thicken to your liking. Garnish with spring onion greens and serve hot!