Gobi manchurian

By Vijaya Selvaraju
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Ingredients

Cauliflower:

  • 1 head cauliflower cut into florets
  • 1/2 cup all purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon cayenne chilli powder
  • 1/2 teaspoon powdered red food colour
  • Water as needed
  • Vegetable/canola oil for deep frying

For the sauce:

  • 3 tablespoons canola oil
  • 1 medium onion finely chopped
  • 1/2 teaspoon cayenne chilli powder
  • 3 cloves garlic finely grated
  • 2.5 centimeters ginger, finely grated
  • 3 Thai chilli, finely minced
  • 1 cup ketchup
  • 1/2 cup strained tomato sauce
  • 1/2 tablespoon white sugar
  • 1/4 cup white vinegar
  • 1/8 cup soy sauce
  • Salt to taste

To garnish:

  • 1/2 cup finely sliced green onions

Directions

  1. In a large saucepan on medium-high heat heat canola oil for sauce. Add onion and sauté until softened. Then add chilli powder, garlic, ginger and green chilli and saute until all ingredients are fragrant and soft.
  2. Add ketchup, strained tomato sauce, sugar, vinegar, soy sauce and salt to taste. Cook until the sauce thickens (approximately five minutes). Set aside.
  3. For the cauliflower, fill a deep pot with oil and bring up to 375 degrees.
  4. Whisk together flour, corn starch, cayenne chilli, red food colour, and enough water until a thick pancake like batter forms. Add cauliflower florets and mix to coat.
  5. Shake off excess batter from each floret before gently lowering into oil. Fry for three to four minutes or until crispy and golden. Drain on paper towel.
  6. Add cauliflower to sauce and toss to coat with half of the green onions until completed coated in sauce. Garnish with remaining green onions. Enjoy! :)

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