Cauliflower / Gobi manchurian
Maida- 5 TableSpoon
Corn Flour- 3 Table Spoon
Chilli powder- 1 Teaspoon (adjust as per your taste)
Salt- 1/4 Teaspoon
Food color- Big pinch
Cauliflower florets – 2 Cups
Chopped Onion (meduim size)-1
Chopped Spring onions- 1/2 cup
Chopped coriander- 2 Table Spoons
Salt – as per taste
Oil – for deep fry
Finely chopped chillis- 3
Soya Sauce- 2 Table Spoons (adjust as per taste)
Chilli sauce- 1 table spoon (adjust as per taste)
Tomoto ketchup 2 TableSpoons
Lime Juice- 1 table spoon (optional)
Grated Garlic- 1/2 Table Spoon
Ginger garlic paste- 1/2 Tea Spoon (add more if you like ginger flavor more)
corn flour- 1 teaspoon
Boil Cauliflower florets in 2 cups of water with 1/4 teaspoon of salt for a couple of minutes. Drain water, pat dry Cauliflower florets with a towel, and keep aside.
In a bowl, mix all coating ingredients except food color. Dissolve food color in 1/2 cup of water , add it to the coating ingredients slowly and make thick paste (use only required amount of water to form thick paste). Coat the florets in this batter well and deep fry in hot oil till they turn golden brown color. Adjust heat accordingly.
Heat a wide pan with 2 tablespoons of oil, add chillies,garlic, onion, spring onions and fry for 2 minutes or till onions turn golden brown. Now add ginger garlic paste stir well and add tomato ketchup, chilli sauce, soya sauce stir well and little bit of salt. Mix the corn starch/corn flour with 2 tablespoons of water, add it to the pan and simmer for another minute. Now add fried florets and toss them till the florets absorbs the sauce. Switch of the stove garnish with coriander leaves, spring onions. Sprinkle some lime juice (optional) to increase flavor and serve hot as appetizer with fried rice and enjoy yummy Manchurian.