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Gobi Manchurian/Cauliflower manchurian

I have been real busy these days and hardly having time to do anything. This weekend is kind of laid back weekend for me after a long while. So I thought of sharing one of my favorite snacks with y'all.

Personally I do not like cauliflower and the only dish I can eat with cauliflower is gobi manchurian, the best street food I have ever fell in love with, after Pani poori. It is a fusion dish which hits you on different notes - spicy, tangy, sour, sweet and garlicy ....ummmm mouth started watering just writing the description.

Here is the recipe for tasty Gobi Manchurian in 1..2..3... steps :).. I have to warn you that this dish need time for prepping but at the end it is worth it. Give it a try and I bet you will fall in love with this dish....
1 small cauliflower broken down into small florets (around 3 to 4 cups of florets)
2 tsp ginger garlic paste
1 tsp red chili powder
3/4 cup all purpose flour
1/2 cup corn flour or corn starch
Salt for taste
Oil for deep frying
Orange food color (Optional)
For Sauce
1 medium onion chopped real fine
4 green chillies slit length wise
6 ginger cloves chopped real fine
1 tbsp ginger garlic paste
11/2 tbsp chilli sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tsp corn flour
1/2 tsp black pepper
small bunch of coriander leaves chopped real fine
1 tbsp oil (preferably sesame oil)
Fill a large pot with water and bring the water to a boil. Turn off the heat and add generous pinch of salt. Throw in the cauliflower florets into the water and let stand for 15 minutes. Drain the water and set the cauliflower florets aside.
 Take the ginger garlic paste, red chili powder, all purpose flour, corn flour, food color and salt in a bowl. Adding water, prepare medium thick batter (thick enough to have a light coating on the cauliflower florets). Line a plate with paper towels and keep aside.
In a heavy bottom pan or kadai heat oil for frying.
Once the oil is hot enough for frying, dip the cauli florets one by one in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
Drain the fried cauliflower florets on the paper towels and set aside.
In another bowl add in the corn flour and a tbsp of water to make the corn slurry. Set aside.
In a bowl mix tomato ketchup, soy sauce, black pepper, red chilli sauce and set aside. Heat oil in a pan. Add minced garlic and green chillies. Fry for couple of seconds. Add the onion and let it sweat for couple of minutes. Add in the ginger garlic paste and fry for two minutes. Add in the sauce mixture, mix well and cook for 2 to 3 minutes.
Add in the corn flour mixture and let the sauce thicken(about 5 minutes). Add in minced coriander leaves. Now turn the heat to high, add in the fried cauliflower florets and toss as fast as you can, so that the sauces will stick to the cauliflower florets. Transfer gobi manchurian to a serving platter and sprinkle some coriander leaves on the top.
You can substitute coriander leaves with green onions. Chop the white part of the green onions and fry with the onions. Use the green part for garnish.


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