Gobi Manchurian

It has been a long time I made anything fried. There are two reasons to it. I don't like food which is deep fried and it gets too hot standing in front of the hot oil. But its been ages that I made one of my favorite street foods of Indo-Chinese origin-the Gobi manchurian.

Gobi Manchurian is so famous, that whenever there is a fair or exhibition in India you are certain to find one of the food stalls to offer this.

It turned out to be so very irresistable. I hope you will enjoy it as much as I did

Gobi manchurian (Deep fried battered cauliflower)

Gobi Manchurian

Ingredients:

1. 1 medium Gobi (Cauliflower) cut into medium large florets
2. 3/4 cup all purpose Flour (Maida)
3. 1 tbsp Corn Flour
4. Salt to taste
5. 1 big green chili chopped fine
6. 1/2 teaspoon Ajwain
7. 1 teaspoon each of finely chopped ginger, garlic
8. 1 medium small red onion cubed
9. Finely Chopped Coriander Leaves
10. 2 tablespoons each Soya Sauce divided, white vinegar divided, Tomato Ketchup
11. 1 tbsp Oil + oil for deep frying

Make a smooth batter with the flour, corn flour and salt, 1 tablespoon each of vinegar , soya sauce and water. The batter should be like thick pancake batter
Microwave the cauliflower florets for 3 minutes covered (Just to make them a little softer) (you can skip this step if you want)
Heat oil in a frying pan. Dip the gobi florets in the batter fry till golden brown. Drain and set  aside.

Heat 1 tablespoon oil in another pan and fry the ajwain for a couple of minutes. Add the onions and fry for 5 minutes. A ginger & garlic green chili to it. Add soya sauce, vinegar and tomato sauce to it. Add fried Gobi and stir to combine. Garnish it with coriander leaves. Serve the gobi manchurian hot