Gobi Manchurian

Ingredients

• 1 small Cauliflower, cut into flowerets
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp green chili paste
• 1/2 bunch coriander leaves, chopped finely
• A pinch of saffron (or red coloring), dissolved in milk
• 2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
• 1 1/2 teaspoon of garlic, chopped
• 2 tsp soya sauce
• 1 1/2 tablespoon of cornflour , dissolved in water
• 1 tablespoon chapati atta(wheat flour)
• 1/2 cup rice flour
• 1/2 tsp baking powder
• 1/2 cup of cornflour
• Juice of 1/2 lemon
• Salt to taste
• Oil for deep frying the cauliflower
• 2 tablespoon oil for sauce

Method

• In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chili powder, turmeric powder and 1 tablespoon green chili paste.
• Mix well with water, till you get the consistency of thin batter.
• Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
• In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.
• The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
• Now add the chopped garlic and green chili paste and fry for a minute.
• Add the soy sauce and stir for a minute.
• Bring down the heat and then add the cornflour-water paste and the red coloring.
• The mixture will start to thicken……keep on stirring on low heat and when the mixture turns thick enough, add the chopped coriander leaves and stir for 20 seconds.
• The leaves should not lose their color.
• Take this mixture from the heat and pour it onto the fried cauliflower.
• If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.
• But this will turn the cauliflower soggy.. It all depends on how you like to eat the Cauliflower Manchurian…soft or crispy…