Gobi manchurian recipe

Ingredients

To make gobi manchurian

•250 grams cauliflower

•1/2 cup all purpose flour maida 

•1/4 cup cornstarch white corn flour

•1/2 to 1 teaspoon red chilli powder

•1/4 teaspoon black pepper

•1/4 teaspoon salt

•1/2 cup water

•oil for deep frying as needed

For Manchurian sauce
•1 1/2 tablespoon oil
•1 tablespoons garlic (finely chopped)
•1/2  tablespoons ginger (finely chopped)
•1 green chili (finely chopped)
•1/3 cup onions (finely chopped)
•1/4 cup capsicum(finely chopped)
•1 tablespoon soya sauce
•2 to 3 tablespoon red chilli sauce
•1 to 3 tablespoon tomato ketchup
•1/2 teaspoon red chili powder
•1/2 tablespoon rice vinegar
•1 teaspoon sugar
•salt as needed
•3 to 4 tablespoon water
•1/2 to 3/4  teaspoon black pepper
•1/8 teaspoon salt
•2 tablespoon spring onion green (finely chopped)

Preparation for gobi manchurian
•Clean 250 grams of gobi and cut the florets to medium size.
•Add them to 3 cups of hot water and rest for 5 minutes.
•Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.
•You can do this  ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
•Heat up the oil for deep frying on a medium heat.
•Mean while make the batter by adding cornstarch, all purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
•Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
•Then add the gobi florets to the batter  in  batches, coat them well.

Frying cauliflower
•When the oil turns hot enough, check by dropping a small amount of batter to the hot oil.The batter has to rise without browning. This is the correct temperature.
•Pick up each cauliflower floret with a spoon or fingers and gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
•Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
•For extra crisp gobi manchurian,you can also  re fry the once fried gobi again in oil, I usually do not do it as frying them once is good enough to get.

How to make gobi manchurian
•Mix together red chilli powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
•Heat 1 1/2 tablespoons oil in a wide pan.
•When the oil turn hot,add garlic, ginger and green chilies. Saute for a minute or two.
•Then add spring onion and capsicum. Saute them on a high flame for 2 mins.
•Add soya sauce, red chili sauce, tomato ketchup, red chili paste ,sugar and vinegar.
•Mix and add water .mix and cook stirring and add pepper.
•Cook on a medium heat until the sauce thickens.
•Turn off the stove  and check the taste.
•The sauce has to be slightly sour, sweet and hot. If needed you can adjust the salt and add    more sauces as well.
•Allow the sauce to cool for 1 to 2 mins.
•Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
•Garnish gobi manchurian with spring onion greens.
•Serve immediately.