Gobi Manchurian

Preparation time: 25-30 minutes

Serves: 4 people

You will need:

1. Cauliflower: 1(large) - cut into florets
2. Onion: 1 no. - chopped
3. Capsicum/Bell peppers: 1 no. - finely chopped
4. Garlic pods: 2-3 nos.
5. All purpose flour/Maida: 2 cups
6. Corn Flour: 1/2 cup
7. Cooking Oil: 2-3 tbsp
8. Soya Sauce: 1 tbsp
9. Tomato ketchup: 1/2 cup
10. Red chilli powder: 1 tsp
11. Water
12. Salt - according to taste

Gobi Manchurian

Gobi:

• In a bowl, add the maida, corn flour, red chilli powder, salt and water until you get a smooth batter. Mix well so the flour doesn't form lumps. Do not make the batter too watery. 
• To this, add the cauliflower florets.
• In a wide bottomed pan, add the oil and let it heat. 
• Then deep fry the flour covered florets until they turn golden brown. Once all the florets are done, set them on a tissue paper to drain excess oil. Then set them aside.

Sauce:

• In a wok, add 1 tsp oil, chopped onions and garlic.
• Once the onions turn translucent, add the peppers and stir until they are al dente. 
• Then add the tomato ketchup and soya sauce and mix well. I don't add salt here since the soya sauce is salty enough!
• To this, add water and 1 tbsp of corn flour so that the sauce thickens. You can add more water if you would like the sauce to be of gravy consistency.
• Once the sauce is cooked, add the fried cauliflower florets and let it simmer for approx. 5 minutes. 
• Serve it hot as an appetizer. Perfect with a cup of chai!