Gobi Machurian

Ingredients

15 cauliflower florets of lemon size
3 tablespoons corn flour
5 tablespoons all purpose flour
¼ cup water
1 teaspoon black pepper powder
Salt to taste
oil for deep frying
Ingredients for Manchurian Sauce
½ cup chopped spring onions
1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped ginger
1 tablespoon corn flour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon red chilli sauce (asian style)
1 tablespoon vegetable/sunflower oil
Salt to taste     

Method for Manchurian

• Heat oil in a wok or a deep fryer
• In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
• Add the cauliflower florets and mix until the florets get coated with the flour mixture.
• Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown.
• Remove from oil and drain in paper towels. Keep aside.

• Method for Sauce

• Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup, chilli sauce and salt.
• Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
• Turn off heat. Toss the Fried Cauliflower with the Manchurian Sauce and serve.
• Garnish with spring onion leaves and extra green chillies if you like it spicy.
•  Gobi Machurian