Crispy Gobi Manchurian

Clean 500 grams of Gobi and cut the florets to medium size. Add them to 3 cups of hot water and rest for 5 minutes.
Later drain the Gobi completely to a colander or spread on a clean cloth until no moisture remains on the Gobi.
You can do this ahead and set aside. Any moisture in the Gobi will cook it to soft and not crisp.

Heat up the oil for deep frying on a medium heat.

Meanwhile make the batter by adding all purpose flour, corn starch, rice flour, salt to taste, turmeric powder, red chilli powder & kashmiri chilli powder to a mixing a bowl.

Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.

Then add the Gobi florets to the batter in batches, coat them well.

When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.

Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more Gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.

Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.

For extra crisp Gobi Manchurian, you can also re fry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp Manchurian with this recipe.

Heat 4-5 tablespoons oil in a wide pan.

When the oil turns hot, add finely chopped garlic, green chillies, dry red chilli/peppers, cumin seeds & Saute for 1 -2 minutes.

Then add spring onions & capsicum. Saute them on a high flame for 2 mins.

After 2 minute add soya sauce, Vinegar, Ketchup(tomato sauce) & chilli garlic sauce. Mix and cook on medium heat for 3 minutes or so, until the sauce is bubbling. (if water is needed then add 4 tbsp water).

Now add the cornstarch to the water, and make a cornstarch slurry. Add this slurry to the sauce and mix until the Manchurian sauce is slightly thickened.

Now add the cauliflower florets and toss so that the sauce covers all the cauliflower. After 1 minute switch off the flame.

Garnish Gobi Manchurian with spring onion greens. Serve immediately as a appetiser or as a side with noodles or fried rice.....Enjoy..Happy Cooking...