GOBI (CAULIFLOWER) MANCHURIAN

 

Ingredients

For frying cauliflower

1. Cauliflower – 1 small
2. All purpose flour/Maida - 4 tbsp
3. Corn flour- 4 tbsp
4. Water as needed to make batter
5. Pepper powder -1 tsp
6. Salt as needed
7. Oil – for deep frying

For Manchurian

1. Chopped Onion – 1 cup 
2. Spring onion white part chopped – ½ cup
3. Spring onion green part – ½ cup finely chopped
4. Garlic – 4 tbsp finely chopped
5. Chilly paste – 3 tbsp
6. Tomato sauce – 2 tbsp
7. Soya sauce – 1 tsp
8. Corn flour – 1tsp
9. Sugar – 1 tsp
10. Vinegar – 2 tbsp
11. Spring onion for garnishing

Method

1. Wash and cut cauliflower into small florets and put it in warm water adding 2 tbsp salt and 1tsp turmeric powder and keep aside for ½ hr. Then wash well, drain the water out and dry it using a towel.
2. Take all purpose flour/maida and corn flour in a deep bowl, to this add pepper powder and salt, and then make a batter adding enough water (it should not be too thick nor thin).
3. Heat oil in a pan, when the oil becomes hot, reduce the flame to medium, then slowly drop the florets one by one, after dipping in batter.  When the florets turn golden brown and crispy, take out and drain it in a paper towel (fry the florets in batches to ensure that they don’t stick each other).
4. Heat another pan, add 2 tbsp hot oil from the oil  used for frying,  add chopped garlic, fry  till they turn light brown, then add chopped onion and white part of spring onion, sauté well.
5. To the above add chilly paste, soya sauce, tomato sauce, stir fry for 2-3 mins, then add corn flour(mix corn flour in ¼ cup water without any lumps) ,sugar and salt; again stir fry  for few more mins.
6. Then add fried cauliflower to the above, mix gently so that fried cauliflower get nice coating with the onion -sauce mix.
7. Finally decorate with green spring onions……now your delicious GOBI MANCHURIAN IS READY TO SERVE. It is usually served as starter, but goes well with parotta/roti

For making chilly paste

1. Take some Kashmiri chilies in a bowl, pour some hot water over it and set aside for ½ hr for soaking.
2. Once the chilies are soaked well, strain and transfer to a blender adding 2 tbsp vinegar and little water from soaked chilies. Blend it to a smooth paste.
3. Heat oil in a pan, add the chilly paste and sauté for few mins and transfer it to an air tight jar. When the paste is cooled, keep it in a fridge. Can use as tikka masala or in  butter chicken, momos etc..