Gobi Manchurian

Gobi manchurian is one of the most popular vergetarian manchurian dish from Indian chinese cuisine. Fried cauliflower in slightly sour, sweet and hot manchurian sauce.Garnish gobi manchurian with spring onions. Serve immediately.

Ingredients

250 grams cauliflower florets (or gobi cleaned)1/3 cup plain flour (or 5 to 6 tbsp maida, prefer organic or at least unbleached)3 tbsp corn flour (or corn starch)½ to 1 tsp red chilli powder or paste (less spicy variety)¼ tsp coarse peppersalt as neededOil for deep frying as needed
For Manchurian sauce
1 tbsp. garlic finely chopped½ tbsp. ginger finely chopped1 green chili chopped finely (less spicy variety)¼ cup bell pepper (capsicum chopped finely)1/3 cup finely chopped onions or spring onions1 tbsp Soya sauce2 tbsp. Red Chilli sauce1 tbsp red chili paste made using ½ tbsp chilli powder (less spicy variety)½ tbsp vinegar (I used apple cider vinegar)¾ tsp sugarsalt as needed3 tbsp of water½ to 1 tsp pepper coarsely crushedsalt as neededHandful of spring onion greens chopped for garnish

Instructions
1. Clean gobi and cut the florets to medium size. Add them to hot water and rest for 5 minutes.
2.Drain completely and spread on a clean cloth until no moisture remains on the gobi.
3. Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding corn flour, plain flour, red chilli powder, pepper and salt to a mixing bowl.
4. Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
5.Add the gobi florets to the batter in batches, coat them well.
6. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more gobi is added.
7. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
8. Drain them to a kitchen tissue.
9. Heat oil in a wide pan and add garlic, ginger and chillies.
10. Saute for a minute or two. Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
11. Add soya sauce, red chili sauce, red chilli paste, sugar and vinegar.
12. Mix and add water. Mix and cook stirring and add pepper.
13. Cook on a medium heat until the sauce thickens.
14. Turn off the stove and check the taste. The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt as well.
Allow the sauce to cool for 1 to 2 mins.
Add the fried cauliflower and stir.