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How to make Indo-Chinese Recipe for Gobi Manchurian (Cauliflower Manchurian)

Gobi_manchurian

It looks like fried chicken but it is fried Cauliflower, believe me~

Ingredients:

1 medium. cauliflower clean and broken into big Florette.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Direction:
Boil the Florette for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt
to taste.
Dip the Florette in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add Florette and soy sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:
Dry Manchurian can be made by omitting the gravy.
Make Florette as above and instead of adding water as above, add fried Florette, spring onions and soy sauce at this stage.
Sprinkle 1 tsp. cornflour on the Florette and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chili garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and bind with some cornflour or bread crumbs and make ball size dumpling and fry them. Serve it as it is or with chopped green onions for garnishing.

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