GOBHI MANCHURIAN

GOBHI MANCHURIAN





　
Ingredients:


Cauliflower florets, blanched in hot water - 1 cup
All purpose flour (maida)- ½ cup
Cornstarch - ¼ cup
Salt - to taste
Pepper powder (Kali mirch) - 1 tsp
Light Soya Sauce - 1 tsp
Oil for deep frying


For making the sauce:


Ginger, finely chopped - ½ tsp
Garlic, finely chopped - ½ tsp
Green chillies, finely chopped - ½ tsp
Celery, finely chopped - 1 tbsp
Onions, finely chopped - 2 tbsp
Green bell pepper or capsicum finely chopped - 1 no
Peppercorn, crushed - ½ tsp
Light Soya sauce - ½ tsp
Dark Soya sauce - ½ tsp
Sugar - pinch
Vinegar - 1 tbsp
Chilli paste - ½ tsp
Green Chilli sauce - ½ tsp
Coriander leaves, for garnishing - few
Spring onions, finely chopped - 1 tbsp




Method:

Cut cauliflower into florets and blanch them in hot water.


For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, pepper powder and little light soya sauce.

Add little water and make into a thick paste.

Pour the batter on the cauliflower florets and mix.

Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change colour. Remove and again deep fry the florets for the second time to make them crispy.


For making the sauce:

Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic ,celery, chopped green chillies, chopped onions, sauté until transparent, salt, finely chopped bell pepper, crushed pepper, light soya sauce, dark soya sauce, sugar, vinegar, chilli paste, chilli sauce and mix well.

Add the double fried cauliflower florets into the sauce and toss well.

Sprinkle some coriander leaves and finely chopped spring onions and toss well.

Serve hot.