Gobi Manchurian | Mallika Badrinath Indian Recipes | Cooking Videos

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INGREDIENTS
Cauliflower — 1 Cup
Spring Onions — ½ Bunch
Chopped Garlic — 5 Cloves
Ginger — 1 ½ inch piece
Chopped Onion — 2 (Large)
Peeled Small Onions — 15 Pieces
Green Chillies — 7

For Batter:
Maida — ¼ cup
Corn Flour

Salt — To Taste
Baking Powder — 1 Pinch
White Pepper powder — ½ Tsp
Soya Sauce — 2 Tblsps
Tomato Sauce — 1 1/2 Tblsps
Capsicum Sauce — 1 Tblsp

Oil — For Deep Frying

METHOD
1. Wash Cauliflower thoroughly and cut them in big florets.
2. Put them in a bowl of hot water and keep closed for two minutes.
3. Remove and place them over a cloth to absorb excess moisture.
4. Add garlic, small onions and chillies and grind to fine paste.
5. Put this paste on the cauliflower pieces, salt, white pepper powder and soya sauce and mix well. Allow to marinate for half an hour.
6. For Batter: Mix maida, corn flour, salt and baking powder with water to make a thin paste.
7. Dip florets in this paste and deep fry them one by one, till crisp and golden. Keep aside.
8. Heat little oil in a frying pan, add garlic and green chillies. Add onions and fry finely.
9. When half fried, add the left over marinade (in which cauliflower were soaked), with tomato and capsicum sauces and remaining soya sauce. Add little salt and white pepper powder.
10. Pour ½ cup water and cook till thick (if necessary add little corn flour paste). Optional: Add Ajinomoto.
11. Arrange deep fried cauliflower florets on plate. Pour gravy.
12. Garnish with finely cut spring onions and onion stem. Serve immediately.