Gobi (Cauliflower) Manchurian
- Cauliflower – 1 large
- Green chillies – 3, sliced diagonally
- Garlic – 2.5 tbsp, minced
- Ginger – 1 tsp
- Onion – 1 medium sized, diced
- Green bell pepper – 1/4, diced
- Red bell pepper – 1/4, diced
- Pepper powder – 1/4 – 1/2 tsp
- Tomato ketchup – 3.5 – 4 tbsp (Adjust the sauces according to your taste preferences)
- Soy sauce – 2.5 tbsp
- Green/red chilli sauce – 3 tbsp
- Vinegar – 1 tsp
- Corn flour – 2 tsp (Mix 2 tsp corn flour in 2 cups of water without lumps)
- Sugar – A pinch (optional)
- Spring onion – To garnish (Around 2 tbsp)
- Cilantro – To garnish, 1 tbsp (optional)
- Oil – For deep frying
- Salt – To taste
For the batter
- Maida/All purpose flour – 1/2 cup
- Corn flour – 1/4 cup
- Chilli powder – 1/2 tsp
- Pepper powder – 1/2 tsp
- Salt – To taste
- Water – As required
Mix the above ingredients to make a thick batter.
1) Wash and cut the cauliflower to florets. Dip them in the maida batter and deep fry in oil until golden brown. Keep aside.
2) In a deep pan, heat around 2 tsp oil and add the minced garlic and ginger. Now add the onion and saute until they turn transparent at medium heat. Do not brown them, they should retain their crunchiness. Now add the bell peppers and saute for 1-2 minutes at medium-high heat.
3) Stir in the soy sauce, ketchup, chilli sauce, vinegar and pepper powder. Mix well and add 2 cups corn flour in water. Check for salt and allow it to boil. Switch off.
4) Add the fried cauliflower florets and mix well. Add the cilantro and spring onion, mix well. Serve hot with fried rice/noodles.
For the dry version of gobi manchurian omit the corn flour in water. Just stir in the fried cauliflower pieces and toss until they are well-coated with the sauces. Serve it along with fried rice/noodles or as an appetizer.