Gobi Manchurian

This is a mouth watering and one of my favorite vegetarian Indo-chinese dish. Perfect with fried rice or noodles.

What you'll need..

• 2 Cups cauliflower florets, microwaved for 2 mins
• 1/4 Cup all purpose flour (Maida)
• 3 Tbsp corn starch
• 1/2 Tsp fresh cracked pepper
• 1/2 Tsp kashmiri chilli powder
• 1 and 1/2 Tbsp ginger-garlic paste
• 2 Tsp soya sauce
• 1 Small onion, cut into chunks
• 1 Small green bell pepper, cut into chunks
• 2 Green onions, cut into rounds
• 1 Tsp ajinomoto/MSG (Optional)
• 1-2 Tbsp tomato ketchup
• 1 Tsp Vinegar
• 1 Tsp chilli sauce/hot sauce
• Oil for frying
• Salt to taste

How to..

• Heat oil in a non stick pan for frying.
• In a mixing bowl, whip together all purpose flour, corn flour, pepper, chilli powder, 1/2 Tbsp ginger-garlic paste, 1 Tsp soya sauce and salt along with water to make a smooth batter (not too thick).
• Dip the cauliflower florets into the batter and then drop them into the hot oil. 
• Deep fry them for 5-6 minutes till they get brown and crispy. Remove from heat and place them on a paper towel.
• In a separate bowl, whip together 1 tsp soya sauce, vinegar, ketchup and chilli sauce along with 2 Tbsp water and set aside.
• Heat 3 Tbsp oil in a wok. Add the remaining ginger garlic paste and fry for 12-15 seconds till the garlic gets fragrant.
• Then add onions and green peppers. Cook on high heat for 3-4 minutes stirring constantly.
• Add green onions, salt, MSG and mix well. 
• Add the sauce from the bowl and the fried cauliflower and mix well. Cook for 2 minutes and serve hot.

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