To make the manchurian sauce, heat 2 tablespoon vegetable oil in a wide skillet or a wok over high heat. Once the oil is hot, add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic and saute them for 4-5 seconds
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Add 2 teaspoon chopped green chili peppers and ½ cup cubed onion and saute for 30-40 seconds.
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Add ½ cup cubed green bell pepper (capsicum) and fry for another 30-40 seconds.
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Now add 2 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon red chili paste, 2 teaspoon red chili sauce, 1 teaspoon green chili sauce, 1 teaspoon sugar, salt to taste, and ½ teaspoon ground pepper to the skillet and mix well. Keep aside and prepare the cauliflower.
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Choose a firm medium size cauliflower head (250 g) and cut it into bite-sized florets. Do not cut too small otherwise, they will break while frying. Heat 4-5 cups of water in a pot over high heat. Once it comes to a rolling boil, add the florets and cook for 2 minutes.
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Drain and run under cold water to stop cooking. Drain well and spread them on a kitchen cloth for 10 minutes to get rid of any extra moisture. This step will make sure they turn out perfectly crispy after frying.
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To make the batter, combine 6 tablespoon all-purpose flour, 4 tablespoon cornstarch, 1 teaspoon ginger-garlic paste, 1 teaspoon salt, ½ teaspoon red chili sauce, ½ teaspoon soy sauce, ½ teaspoon ground pepper, and ½ cup water in a large bowl. Whisk well to make a smooth lump-free batter.
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The consistency of the batter should be smooth, free-flowing, and thick enough to coat the florets nicely. It should neither be too thick nor too runny.
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Add the blanched cauliflower to the bowl and coat then well with the batter.
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Heat 4-5 cups of oil in a pan over medium-high heat. When the oil is hot, add the florets one by one to the hot oil and fry on medium heat until lightly browned. Drain on a plate. Fry the florets in batches, do not overcrowd the pan while frying.
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Once all the florets are fried, increase the heat to high and heat the oil very well. Now drop a few florets and fry them on high heat until they are nicely browned and crispy. Drain them on a plate lined with a paper towel.
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Heat the sauce until hot on high heat. Once hot, add the fried cauliflower florets and toss well to coat the florets with the sauce. Garnish with spring onion and serve immediately.
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Finally our gobi manchurian is ready searve hot in a plate