Crispy Gobi/ Cauliflower Manchurian

Gobi Manchurian is a very famous Indo-chinese street food. Growing up this was one of my favorite appetizers we would order when we go to the restaurant. Now my daughter loves it and we order it everytime we go to the Indian Restaurant here. So i decided to try it at home to make it without the MSG and also alter the spice levels so the kids can enjoy. After a few failed attempts, this recipe from http://www.bharatzkitchen.com/recipe/94 looked perfect to adapt to my taste. Kirthana said this was one of the best manchurian she ever ate.

Preparation time - 45 minutes

Serving - 4-6

Ingredients

1 Big Cauliflower(about 35-40 pieces)

2 Tsp Ginger-galic paste

2 Tsp Corn flour

1 Tsp Pepper Powder 

Salt little

Water enough to boil the cauliflower

Turmeric 

Oil for deep frying

The manchurian gravy

2 Tsp Ginger garlic paste

2 Big Onions

5 sprigs Spring onion

2-3 Green chillis

1 Capsicum

1/2 Tsp Pepper powder( Add more if want to make it spicy)

1/4 Tsp Sugar

Salt to taste

The sauce for the Gravy

3 Tsp Corn flour

2 cups water

3 Tsp Tomato Ketchup

3-4 Tsp Soya sauce

2 Tsp Vinegar (optional)

2 Tsp Chilli sauce ( I like the Chings Green chilli sauce)

The batter

1 Cup All purpose flour/ Maida

1/2 cup Corn flour

salt 

Water

Procedure

1. Finely chop or break the cauliflower in to small bite size florets.
2. Boil water in a big pot add some turmeric, salt and add the cauliflower florets  and boil for 3 minutes.
3. Drain the water using a colander. Run it under running water to stop them from being over cooked.
4. Transfer the florets to another vessele add ginger garlic paste, corn flour, pepper powder and little salt. Mix well and refrigerate for 30 minutes.
5. Finely chop all the ingrediants in the gravy list.
6. Keep the sauce mix ready by mixing all the ingredients in the sauce for the grevy list in water. Make sure there are no lumps.
7. In a wide bowl add maida, corn flour, salt, add water and mix well to make a slightly thin batter. 
8. Add the cauliflower florets from the fridge to this batter and mix well to coat all te florets with batter
9. Heat oil in a pan and when it gets heated, put the florets one by one and fry them in medium flame till they are almost cooked. Drain them in a tissue.
10.  Now let the oil to reheat for some more time and again add the cauliflower florets. ( double frying the cauliflower will make them crispy)
11.  Deep fry them till they turn golden brown and crispy. Drain them on to a tissue to absorb excess oil
12.  In another pan heat 2 Tsp oil add the finely chopped onions, ginger garlic paste, spring onions, pepper, salt and sugar and fry.
13. Add the prepared sauce to the pan and let it cook till it reduces to half.
14. Switch off the stove and let it cool for 5 min
15. Add the crispy cauliflower to this gravey and garnish with spring onions and serve.

You can add the cauliflower pieces to the gravy when it is on the stove and mix everything together n serve its optional. If we allow the gravy to cool and mix it then it remins crispy for longer. 

Serve hot and enjoy!!