Gobi Manchurian

Indo-Chinese Appetizer

Prep time & Cooking time: 40mins

Recipe will serve- 4-5 persons

Ingredients 

1.1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2. 2 tbsps maida/all-purpose flour
3. 2 tbsps cornflour
4. 1/2 tbsp rice flour (optional)
5. 1 tsp red chilli pwd (preferably Kashmiri)
6. approx a little less than 1/2 cup warm water
7. salt to taste
For the Sauce
1.1/2 onions, finely chopped,
2. 1/2 capsicum, finely sliced
3. 1&1/2 tbsps finely minced garlic
4. 1/2 tbsp finely sliced ginger
5. 2 finely chopped green chillis
6. 2 tsps soya sauce
7. 1 tbsp chili sauce
8. 1/2 tsp brown sugar (optional)
9. salt as required
10. 1 1/2 tbsps Vegetable oil
11.1 tbsp finely chopped coriander leaves

How to make:

• Heat oil for deep frying in a heavy bottomed vessel.
• In a bowl, combine maida, cornflour, rice flour, salt, 1 tsp red chilli pwd and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
• Add the finely chopped onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
• Reduce to medium heat and add the salt, brown sugar, soya sauce and chili sauce. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
•  Add the deep fried gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped ginger and coriander leaves.