Gobi Manchurian

Wow! who doesn't like this appetizer? Right from kids to elders everybody loves this dish.No colors added.Cook the sauce and mix florets just before setting the table,otherwise the cauliflower becomes soggy.

Gobi Manchurian

Cauliflower florets- 25
oil-  for deep frying

For the Batter:
maida- 4tbsp
corn flour- 4tbsp
rice flour- 1tbsp
ginger garlic paste- 1tbsp
red chilli pwd- 1tsp
salt-to taste

For the sauce:
onions- 1/4
capsicum- 1/2

green chilli-1
spring onions- 2tbsp
garlic- 1tbsp
soya sauce- 2tsps
tomato ketchup-2 tsp
vinegar- 1tbsp
red chilli flakes- 1/2 tsp
coriander leaves- 1tbsp
corn flour- 1tsp mixed in 1/4 cup water
salt - a bit

Method:
Wash the florets.Drain them on a paper towel.
In a bowl mix all the ingredients for the batter.Keep it aside.
Heat oil in a pan.when hot,dip the florets in the batter and drop them in the oil.
Deep fry them for 2-4 minutes until the florets are golden and done.
Do not burn them.
Fry then in batches.do not over crowd the pan.
Drain them in a paper towel.
Heat 1 tsp of oil in a pan.Add garlic, green chillies,onions,little spring onions and capsicum.
Saute them for 2-3 min.
Add vinegar,ketchup,soya sauce,red chilli flakes and corn flour with water.
Mix well.add a bit of salt.
Stir in the fried florets. Mix well.
Garnish with coriander leaves and remaining spring onions.
Serve hot with pulao or rotis or as an appetizer.

Gobi , cauliflower,Manchurian