Ingredients

For frying

• 300g Cauliflower
• 1/2 cup plain flour
• 1/2 cup corn flour
• 1 tsp ginger garlic paste
• 1/2 tsp kashmiri chili powder
• Salt to taste
• Oil for frying
• Water

For the sauce

• 4 tbsp oil
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tbsp spring onion white
• 4 green chili, slit
• 1/2 onion, finely chopped
• 1 1/2 tbsp soya sauce
• 3 tbsp tomato ketchup
• 1 tbsp tomato puree(optional)
• 1/2 tsp kashmiri chili powder
• 1 tbsp vinegar
• 1/3 capsicum, finely chopped
• 1 tbsp corn flour
• coriander leaves
• spring onion greens
• 4 tbsp water
• 1/4 tsp sugar

Method

For frying

1) Separate the cauliflower into small or medium florets.

2) Take 1/2 cup plain flour, 1/2 cup corn flour, 1 tsp ginger garlic paste, 1/2 tsp kashmiri chili powder and salt to taste in a bowl. Add water, little at a time and make a smooth and medium thick batter.

3) Add the cauliflower florets and coat well with the batter.

4) Heat enough vegetable/sunflower oil in a wok. Once the oil is hot, add the cauliflower florets one by one and fry until deep golden and crunchy. Fry in batches if the wok is small.

5) Remove from the pan and keep aside.

For the sauce

1) Heat a wok. Add 4 tbsp of vegetable/sunflower oil.

2) Add 1 tbsp finely chopped ginger, 1 tbsp finely chopped garlic, 2 tbsp spring onion white, 4 slit green chili. Sauté for a 30 seconds. Add 1/2 finely chopped onion. Sauté again for 30 seconds.

3) Add 1 1/2 tbsp soya sauce, 3 tbsp tomato ketchup, 1 tbsp tomato puree(optional) and 1/2 tsp kashmiri chili powder. Cook for a minute.

4) Mix 1 tbsp corn flour in 4 tbsp of water and add it into the wok.

5) Add 1 tbsp vinegar, 1/4 tsp sugar and salt to taste and cook for 1-2 minutes or until the sauce thickens and is shiny.

6) Add 1/3 finely chopped capsicum and the fried cauliflower florets. Mix well.

7) Sprinkle few spring onion and coriander leaves and serve hot.

Notes

1. You can place the cauliflower florets in boiling water for a minute before marinating.

2. Tomato puree and chili powder gives a bright red colour and is completely optional.

3. Always keep the wok in high heat to maintain the crunchy texture.

4. You can prepare the sauce overhead, but add fried cauliflower only when it is ready to serve.

5. This recipe is for a dry gobi manchurian, if you like to make a gravy, add more corn flour and water.