Gobi Manchurian

Servings: 2-3

Ingredients:

Content	Quantity	Comment
For Batter
Maida flour / Refined flour	1 cup
Corn flour	1 tbsp
Salt	To taste
Green chilli sauce	1 tbsp
Ginger garlic paste	1 tbsp
Water	For batter
For Manchurian
Cauliflower	1 medium	Cleaned and cut
Water	To cook
Oil	For frying
Spring onions	2 tbsp
Coriander leaves	2-3 tbsp
For Sauce
Oil	2 tbsp
Onion	1 big	Chopped
Garlic	5-6 pods	Chopped
Soy sauce	4-5 tbsp
Red chilli sauce	2-3 tbsp
Tomato Ketchup	2-3 tbsp
Spring onions	2-3 tbsp

Method:

Heat water with some salt and boil the cauliflower till 3/4th cooked. This removes any kind of worms remaining. Strain and run it through cold water and set it aside to cool.

Mix all the ingredients under the batter heading except water. Now add water bit by bit while beating it to avoid any lumps till it becomes a bit thin but not too thin in consistency (the batter should be such that too much batter should not stick to the florets). Add the cooked cauliflower florets and set it aside for 2 minutes.

Heat oil in a pan for deep frying on medium flame. Add the florets one by one and fry till golden and crisp. Fry in batches. Strain it on a strainer.

Heat oil 2 tbsp of oil in a pan on medium flame. Add the chopped garlic and onion, spring onion  and fry till translucent. Add the soy sauce and saute once. Add the red chilli sauce, tomato ketchup and mix well. Bring it to a boil. Add the fried cauliflower, coriander leaves and mix well on low flame. Garnish with spring onions and serve hot.

Tip:

If you want the sauce to be thin then you can add some water, adjust red chilli sauce and ketchup  and bring it to thinner consistency and serve it with rice.