How to Make Indian style gobi manchurian

Dry gobi manchurian, aka Cauliflower manchurian, is a tantalizing Indian Chinese appetizer and very different from the gravy version. The cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Watch this how-to video and try this absolutely delicious recipe!

Ingredients:

Cauliflower - 1/2 medium, cut to bite-size florets

Oil - for deep frying

For the batter:

All-purpose Flour - 5 Tbsp

Corn Starch - 3 Tbsp

Salt - 1/4 tsp

Black Pepper - 1/4 tsp

Water - 1/4 cup plus 2 Tbsp

For the sauce:

Oil - 1 Tbsp

Onion - 1/2 medium, chopped finely

Green Chilies - to taste, cut diagonally

Garlic - 3 large cloves, chopped finely

Ketchup - 2 Tbsp

Red Chili Sauce - 2 Tbsp or to taste

Soy Sauce - 4 tsp or to taste

White Vinegar - 2 tsp

Water - 4 Tbsp

Corn Starch - 2 tsp

Green Onions - 2 stalks, cut diagonally for garnishing

Method:

1. Heat oil in a medium non-stick pan.

2. Add onions, green chilies and garlic and cook until onions are light brown.

3. Add ketchup and red chili sauce and cook until oil starts to separate from mixture.

4. Add soy sauce and vinegar and mix well.

5. Mix 2 tsp corn starch with 4 Tbsp water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.

6. Keep sauce aside.

7. To make batter, add all-purpose flour, corn starch, salt, black pepper and water to a small bowl. Mix until there are no lumps.

8. Coat cauliflower pieces well with batter and deep fry until cauliflower is a medium dark brown color.

9. Finish frying all of the cauliflower and add it to the pan with the sauce. Toss well to coat cauliflower completely.

10. Add green onions and toss again.

11. Serve immediately.