~ An adaptation of Chinese cuisine adjusted to known tastes to the Indian mouth. Many Chinese dishes use seafood or meat and this Indian delicacy brings an Indian twist to Chinese food, by replacing the meat with cauliflower/gobi and cooking with a blend of Indian and Chinese spices. ~
1. 4 Cups or 250 grams of Cauliflower/Gobi florets (1 Big Cauliflower/Gobi washed and broken into small pieces).
2. 1/3 Cup or 45 grams of all-purpose flour or maida.
3. 3 tbsp or 22.5 grams corn flour or corn starch.
4. 1/2 to 1 tsp of red chili powder (Optional or according to spice tolerance).
5. 1/4 tsp of salt (according to taste).
6. Oil for deep frying
1. 1 1/2 tbsp oil.
2. 1 tbsp garlic (finely chopped, can be substituted with ginger-garlic paste).
3. 1/2 tbsp ginger (finely chopped, can be substituted with ginger-garlic paste).
4. 1 green chili (finely chopped, optional or according to spice tolerance).
5. 1/3 cup spring onions (finely chopped, can be substituted with red or white onions).
6. 1/4 cup bell pepper/capsicum (finely chopped).
7. 1 tbsp soy sauce.
8. 2 to 3 tbsp hot sauce (optional or according to spice tolerance).
9. 2 tbsp of ketchup.
10. 1/2 tbsp white vinegar (can be substituted with apple cider vinegar).
11. 1 tsp sugar.
12. 1/2 tsp salt (according to taste).
13. 3 to 4 tbsp water as needed.
14. 1/2 tsp black pepper crushed.
15. 2 tbsp spring onion greens for garnish (finely chopped, optional).
1. Wash the cauliflower/gobi nicely and break away the florets from the base or cut into medium size pieces.
2. Then add around 3 to 4 cups of hot water and rest the cauliflower/gobi for 5 minutes. The florets should be submerged in the water.
3. Next, wipe the cauliflower/gobi properly and let it sit on clean cloth to try so there is no moisture left. Moisture will lead to soft pieces, not crisp.
4. Then, heat up the oil and deep fry the pieces on medium heat.
5. While the florets fry in another bowl mix the corn flour, all-purpose flour, red chili powder, black pepper and salt to make the batter. Add water as needed so the batter is lump free and can easily coat the florets.
6. Next, take the fried cauliflower/gobi and coat them in the batter.
7. Now, deep fry the florets again in hot oil, the florets themselves are cooked so only the outside batter needs cooking.
8. Place the florets aside and on top of tissue paper to soak any excessive oil. Then, mix together red chili powder with enough water to create a paste and keep on the side. This is not necessary if you don't intend to make the dish spicy.
9. Now in a wide pan or wok heat up about 1 1/2 tbsp of oil.
10. Once the oil is hot, add garlic, ginger and green chilies. Saute them for a minute or so.
11. Next add spring onions and capsicum, again saute them for around two minutes. Then add soya sauce, hot sauce, ketchup, red chilli powder paste, sugar and white vinegar. Note: If you would like to have medium dry or gravy manchurian then add double to triple amounts of the above sauces respectively.
12. Continuously stir the mixture and add black pepper, turn off the flame once the sauce has thickened. You can taste the sauce to make more changes, like if there is too much ketchup add soya sauce and vice versa or adjust the spice level by adding ketchup or hot sauce.
13. Allow the sauce to cool for 3 minutes then add the fried cauliflower and give a gentle mix, so each floret is coated well. Then garnish it with spring onions and ENJOY!