Cauliflower Manchurian (Gobhi Manchurian)
For the manchurian-
250 gms cauliflower, washed and cut into medium size florets,
1 cup cornflour,
2 tbsp maida (sieved wheat flour),
2 tsp ginger-garlic paste,
Salt and pepper to taste,
Vegetable Oil for frying.
For the sauce-
3 spring onions, sliced and greens separated from whites,
2-3 cloves of garlic, chopped,
3-4 green chillies, slit lengthwise,
2 tbsp soy sauce,
2 tbsp sweet chilli sauce,
1 tbsp cornflour dissolved in 3 tbsp water,
1/4 tsp white or black pepper,
Salt to taste,
In a bowl, combine cornflour, maida, ginger-garlic paste, salt and pepper, slowly add water to form a paste of dipping consistency. Heat oil in a wok (kadhai) for frying. When hot reduce the flame to low-medium, dip each cauliflower floret into this batter and fry till they turn golden and crisp. Drain on a paper towel.
Heat 2-3tbsp oil in a pan, increase the flame to medium-high and add the onions of the spring onions and saute for 2 minutes. Then add chopped garlic and mix, add green chillies and saute for 2 minutes stirring continuously. Reduce the flame and add soy sauce, sweet chilli sauce, salt, pepper, cornflour mixture and stir well till the sauce thickens. Now add green onions and fried cauliflower and mix properly so that the sauce coats the florets. Serve as starters with chilli sauce or tomato ketchup.
If you want to prepare a gravy for this dish, then dilute the sauce by adding water to get the gravy consistency.