Gobhi Manchurian


01 Aug 2014
Posted By   Gauri Singh

Cauliflower cut into medium-sized florets 1 medium, Refined flour 4 tablespoons, Cornflour 4 tablespoons, Salt to taste, Ginger-garlic paste 2 tablespoons, Dark soy sauce 2 tablespoons, Red chilli sauce 2 teaspoons, Oil 2 tbsps +, Spring onions 3, Garlic chopped 2 teaspoons, Ginger chopped 2 teaspoons, Tomato ketchup 2 tablespoons, Vinegar 2 teaspoons

Cooking Instructions
1- Put cauliflower florets in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the florets are well coated. 2- Heat sufficient oil in a kadai and deep cauliflower florets till crisp. 3- Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and saute on high heat. Add ginger and garlic and saute. 4- Chop green chillies finely. 5- Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and green chillies and mix. 6- Mix 2 tbsps cornflour in ΒΌ cup water and half of it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl. 7- Drain cauliflower florets and add to the sauce remaining in the wok and mix well. 8- Chop spring onion greens. 9- Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.