Gobhi Manchurian

I must have given out this recipe n number of times to my friends and family. So here is a written version, which will make it easier for you to remember the sauces which go in, to create the perfect color and texture each time you make Gobhi Manchurian!

Ingredients:

2 cups gobhi florets washed and dried on paper towel

½ cup onions finely chopped

2-3 tbs of ginger paste

2-3 tbs of garlic paste

2 tbs of green chili paste (can add or reduce according to heat preference)

5 sprigs of green onion/scallions

2 tbs dark soy sauce (I prefer ching’s over the other brands as it really adds flavor and color)

1 tbs of red chili sauce/ Sirarcha (add or reduce according to preference)

2 tbs General Tsao sauce (my secret ingredient)

2 tbs sweet and sour sauce (use kikemon or la choy)

2 tbs of ketchup

2tsp oil/ butter

Salt to taste

Pepper to taste

½ cup Corn Flour

2-3 tbs of rice flour/ or you can add all-purpose flour

(If any of these sauces are not available you can substitute it with ready-made Manchurian sauce available in Indian grocery store.)

Method

Make a paste out of corn flour and rice flour adding little water at a time. Make sure there are no lumps and the consistency is like a paste not too runny. Add seasoning salt and pepper. Add ½ tsp of ginger, garlic and green chili paste. Also add the finely chopped onions to the mixture. Now add the cauliflower florets and make sure each of it is well coated with the paste. Set aside for 20-25 minutes so that all flavors are combined. (A tip- If you want an authentic restaurant style Manchurian add a few drops of red food coloring in the paste itself.)

Now in a separate bowl mix all the sauces and whisk in the remaining ginger, garlic and green chili paste. Deep fry florets in a medium heat till each of them is crispy from outside and the cauliflower is well cooked. Keep aside. Before serving heat a wok/skillet add two tsp of oil or butter. Add the mixture sauce. Once it is heated thoroughly add the fried florets and toss them till fully coated with the sauce. Add spring onions/scallions. Enjoy!!