Gobi Manchurian - Dry version

This is the dry version of Gobi Manchurian. 

Preparation Time: 10 minutes 

Cook time : 20 minutes 

Serves : 4-6

Ingredients:

For boiling:

Cauliflower/Gobi: 1 medium size. If you measure by cups, about 5 cups.

Turmeric: 1/2 tsp

Salt to taste 

Water 

For Sauce :

Tomato ketchup : 1/2 cup

Vinegar : 2 tsp

Soy sauce: 3 tsp

Red chili powder: 2 tsp 

Red orange color: a pinch

Sugar : 1.5 tsp

Salt to taste

For Batter:

All purpose flour/maida : 1 cup

Corn flour/starch : 1/2 cup

Ginger garlic paste : 1.5 tsp

Red chili powder: 2 tsp

Cumin powder: 1tsp

Soy sauce: 1 tsp

Salt to taste

Other:

Onion : 1 finely chopped 

Green pepper/capsicum: 1 finely chopped 

Ginger garlic paste: 1.5 tsp

Green onions/scallions: 1 chopped 

Corn starch: 2 tsp

Water : 3 tbsp

Method:

Cut the cauliflower into bite size pieces.

Boil water in a 3 qt pan, add turmeric, salt and cauliflower and cook for 7 minutes.

Drain the water and keep the cauliflower aside to cool a little.

Mix all ingredients under for sauce and prepare your sauce. Keep aside.

Mix your batter with all the ingredients under batter and add water. The consistency should be where the batter should coat the cauliflower and not drip off. So, slowly add water starting with 1/2 cup.

Heat oil in a pan to deep fry and once the oil is hot enough, start frying the cauliflower dipped in the batter. Fry them till golden.

 Once all the frying is complete, heat 2 tbsp oil in a pan and add Ginger garlic paste and fry for 30 seconds. Add onions and green peppers and cook on high heat for 2 minutes.

Add the sauce and mix well. Add the fried cauliflower and toss well so the sauce is coated. Make a slurry with corn starch and water and add it to the pan, toss well and turn off heat.

This quick tossing will keep the crispness.