GOBHI MANCHURIAN

         Gobhi manchurian is an indo Chinese dish. It can be made dry or gravy. Dry manchurian served as appetizers and manchurian with gravy as side dish. It nothing but fried cauliflowers tossed in manchurian sauce. Here is the dry version of it.

INGREDIENTS:
Cauliflower - 1 medium sized cut in florets
FOR BATTER:
Cornstarch - 2 tbsp
All purpose flour - 2 tbsp
Red chilli powder - 1 tsp ( adjust according to your taste.)
Ginger garlic paste - 2 tsp
Hot chili sauce - 1/2 tsp
Soya sauce - 1 tsp
Chili flakes - 1/2 tsp
Food color - 1/4 tsp
Salt to taste
Ajinomoto - few pinches
FOR SAUCE
Oil - 1 tbsp
Red dry chili - 2
Ginger finely chopped - 1 tsp
Garlic finely chopped - 1 tsp
Hot chili sauce - 1/2 tsp
Soy sauce - 1 tsp
Vinegar -1 tsp
Cornflour - 2 tbsp mixed with 1 cup of water.
Green onions chopped - 2 tbsp (save some for garnishing.)
Salt to taste

METHOD:

• In a mixing bowl, mix in all the ingredients for batter. Make a smooth pancake like consistency batter by adding water if needed.
• Coat the florets with this batter and deep fry it till crispy golden color.
• While frying make sure not to over crowd the pan. Drain out excess oil and keep it aside.
• Now heat oil in a pan, add red dry chili, ginger and garlic. Sauté it for 30 sec.
• Then add chili sauce, soya sauce and vinegar one after another. Then mix in the cornflour with water and keep stirring it until it becomes thick.
• Toss in the fried florets in the sauce well for 2 mins.
• Garnish with green onions and serve hot.

Makes 4 servings.