Gobi Mancurian

This is a dry version of Gobi Manchurian served as an appetizer. I have adapted this recipe from ShowMeTheCurry.com. We can reduce the spice and kids can also enjoy this dish.


For Frying

Cauliflower - 1
Corn starch - 2 tbsp
all purpose flour- 1 cup
black pepper
salt to taste
oil - for frying

Cut the cauliflower into bite size florets.

Mix the allpurposeflour with corn starch,black pepper, salt and water in a
consistency where you can dip the florets and fry it in the oil.

For the sauce

Onion - 1
Soy sauce - 1/4 cup
red chilli sauce - 2 tsp
green chilli - 2
garlic - 6-7 cloves
tomato ketchup - 2 tbsp
white vinegar - 2 tsp
corn starch - 2 tsp
oil -2tbsp
green onions for garnish
coriander leaves for garnish

Method

Cut the onions and garlic into small pieces.
In a pan add the oil. When it is hot add the onion and fry it . Add the garlic and green chillies and fry. Then add the red chili sauce, Soy sauce, tomato ketchup and white vinegar. When it is cooked and the oil starts to come out add 1/4 cup water and corn starch. The corn starch act as a thickening agent.
When it all comes together add the fried florets. Garnish with green onions and coriander leaves and serve immediately. When you mix the florets with the thick sauce be careful so that it doesn't break.

PS: Also you can prepare the sauce ahead and fry the florets just before it is ready to serve and mix.