Gobi manchurian

Ingredients

• Cauliflower - 1 medium size (cut into medium size florets) 
• Vinegar - 1 tsp 
• Chilly powder - 1 tsp or to taste 
• Pepper - 1/4 tsp 
• Corn flour - 5 tbsp 
• All purpose flour or maida - 7 1/2 tbsp
• Ginger - 1 inch
• Garlic - 4 
• Handful of spring onions diagonally chopped for garnishing 
• 1 or 2 handful of thinly chopped purple cabbage for garnishing 
• Salt to taste
• Oil for deep frying. 

For the sauce

• Ginger - 2 tbsp (finely chopped)
• Garlic - 2 tbsp (finely chopped)
• Green chillies - 2 (thin round slices)
• Onion - 1/2 (medium size chopped) 
• Tomato sause - 4 1/2 - 5 tbsp 
• Chilly sause- 4 tbsp 
• Soya sause -3 tbsp 
• Vinegar - 1 1/2 tbsp 
• Cornflour - 2 1/2 tsp
• Pepper - 1/4 tsp (adjust) 
• Water - 1/2 cup 

Method

• Make a paste of ginger & garlic.
• Mix ginger-garlic paste with the 1st 6 ingredients.
• Add salt & mix well till the florets gets nicely coated with the flour (sprinkle little water if necessary).
• Now deep fry the florets on medium flame, till it becomes crispy.
• Mix the corn flour in the water & keep it aside for the sauce.
• Now add 2 tbsp of oil to the pan on medium high flame.
• Fry ginger, garlic, green chillies & onions one by one.
• Do not fry the onions much. It should be crunchy. Pinch of salt can be added.
• Now add all the sauce & the vinegar.
• Mix well & now add the diluted corn flour.
• Reduce the flame to low medium & allow the sauce to get thick.
• Now add the fried florets & mix well till the sauce gets well coated to the florets.
• Sprinkle pepper & mix again.
• Add spring onions & cabbage. Give a quick mix & serve immediately. 

Tip for the recipe - There should not be much water in the florets when you add the flour.The water content should be very less in the florets. This will ensure that the batter will get coated well & the fried floret will be crispy.