Although Gobi Manchurian is originally a Chinese cuisine, it has been localized by Indians to suit the taste buds of those Indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself. Cauliflower (medium, clean and broken into big florettes) - 1 no.
Plain flour - 1/4 cup
Cornflour - 3 tsp
Spring onion (finely chopped) - 1 small bunch
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 1 tsp
Red chillie powder - 1/4 tsp
Red chillies (dry)- 2 nos.
Milk - 1 tsp
Oil - 3 tsp
Water - 1-1/2 cup
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cup of water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and Soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
