Gobi Manchurian – Indo Chinese Recipe

Ingredients

For the Batter :

• Cauliflower (cut in florets) – 1 medium sized
• Corn Starch – 1/4 Cup
• Rice Flour – 1/4 Cup
• All Purpose Flour( Maida) – 2 Tbsp
• Kashmiri Red Chilli POwder – to taste
• Ginger Garlic Paste – 2 tsp
• Sweet Sour Sauce – 2 tsp
• Salt and pepper – to taste
• Soy Sauce – 1 tsp
• Tomato Sauce – 2 tsp
• Water – as required to make make a pancake consistancy batter

For Sauce:

• Sesame Oil – 1 Tbsp
• Cumin Seeds – 1 /2 tsp (optional)
• Green chillies (finely chopped) – to taste
• Ginger (finely chopped) – 1 tsp
• Galic (finely chopped) – 1 tsp
• Onion (Sliced) – 1/2 cup
• Sweet and Sour Sauce – 1 Tbsp
• Tomato Sauce – 1/3 cup
• Soy Sauce – 2 Tbsp
• White Distilled Vinegar – 1 tsp
• Salt – to taste
• CIlantro(finely chopped)  – 2 Tbsp (Optional)
• Green Onion (finely chopped) – 2 Tbsp

Method:

• Mix all the ingredients under the batter section and make a pancake consistancy batter adding little water at a time.
• Make sure your batter is smooth without any lumps.
• Add in the parboiled Cauliflower florets into the batter and deep fry till crispy and deep golden in color.
• While deep frying do in batches (I did in 4 batches). Do not over crowd the pan.
• After all the florets are ready. Set them aside on paper towel.

For the sauce:

• Heat oil till smoky hot, immediately add cumin seeds and green chillies. Saute for 5 secs and do keep stirring trough out the process.
• Add in onion and keep stirring around 30 secs.
• Add in ginger, garlic and fry for 10 secs.
• Add in all the sauces one by one, then add in vinegar and keep tossing the mixture.
• Finally add the floret, salt (if required) and toss with the sauce for 2 mins. Add cilantro and spring onions. Give it a final toss and serve immediately.