GOBI MANCHURIAN

This is a dish that can be served as a starter or as a side vegetable. It is not too spicy and has more of a sweet and sour taste. You can also serve it with roti or rice if you prefer. You can either dry it out or keep some gravy in the dish as shown in this recipe. If you want to prepare a dry version then you can cook the sauce until it is quite thick. Later toss in the cauliflower. 

INGREDIENTS FOR FRITTERS

1 Medium Sized Cauliflower 

8 Tablespoons All-Purpose Flour 

2 Tablespoons Cornstarch 

1 Green Chilli - Minced

1 Teaspoon Fresh ginger - Minced 

2 Large Garlic Pods - Minced 

1 Teaspoon Dark Soya Sauce 

1/4 Teaspoon Turmeric Powder 

1 Teaspoon Salt

1/4 Cup Water (more or less) 

Oil For Deep Frying.

INGREDIENTS FOR SAUCE 

• 1 Tablespoon Dark Soya Sauce 

• 6 Tablespoons Chilli Sauce 

• 6 Tablespoons Ketchup

• 1 Tablespoon Honey 

• 6 Tablespoons Water

• Cornstarch Solution prepared by mixing 3 Teaspoons Cornstarch and 5 Tablespoons Water 

• 4 Tablespoons Sesame Oil 

• 2 Teaspoons Finely Chopped FreshGinger

• 3 Large Garlic Pods - Finely Chopped or Minced 

• Chopped Scallions/Spring Onions (White Part) - 1/4 Cup

• Chopped Onion - 1/4 Cup

• 1 Heaped Teaspoon Coriander Powder 

• 1/2 Teaspoon Turmeric powder

• 1 Teaspoon Chili Powder 

For Garnish – The Green Part of Chopped Scallions

DIRECTIONS FOR PREPARING THE CAULIFLOWER FRITTERS 

1) Cut the cauliflower florettes into quarters, wash well under running water, drain well and set aside. 

2) In a large bowl, place all the other ingredients listed above for fritters. Stir to incorporate well. Keep adding water, a little at a time, while whisking until you get a smooth batter. It shouldn't be too runny otherwise it won't hold on the cauliflower.

3) Place a wok half (or quarter) filled with oil on heat. Oil should not be too hot. Dip each piece of the cauliflower florette in the batter and carefully drop into the oil. Maintain heat to medium. Do not overcrowd the wok. Fry until golden brown. Fry the rest in batches and set aside. 

PREPARATION OF MANCHURUAN  SAUCE 

1) In a small bowl, whisk together soya sauce, chilli sauce, ketchup, water and honey. Set aside. 

2) In a large pan or wok, heat up the sesame oil, and add the chopped ginger and garlic and cook for about 1 minute. Add the white part of chopped scallions along with the onion and cook for 2 minutes. Add the coriander and turmeric powders. Now add the soya sauce, honey and chilli sauce that you set aside earlier. Let cook for about a minute. Add the cornstarch solution. Stir immediately to avoid formation of lumps. Reduce heat to low. Let the sauce simmer for 2 minutes. You will see the sauce beginning to thicken. Taste for salt and add more if needed. 

3) Reduce heat to extremely low. Tip in the fried cauliflower set aside earlier. Stir carefully to coat the cauliflower well with the sauce. Remove from heat. 

TRANSFER TO SERVING DISH AND GARNISH WITH GREEN PART OF SCALLIONS AND SERVE IMMEDIATELY