Gobi Manchurian

Crispy cauliflower florets drenched in a spicy, sweet, tangy Indo-Chinese sauce — totally addictive.

Cuisine: Chinese · Style: Fried · Protein: Veggies · Total time: 35 minutes · Difficulty: medium · Servings: 4 · Spice: 3/5

Ingredients

• 1 medium cauliflower, florets
• 1/2 cup cornflour
• 1/4 cup maida
• 2 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tbsp tomato ketchup
• 1 tbsp vinegar
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 bell pepper, diced
• Spring onions
• Oil for frying
• Salt to taste

Steps

1. Make batter with cornflour, maida, salt, and water.
2. Dip cauliflower florets in batter and deep fry until golden.
3. Heat oil in a wok, sauté garlic and ginger.
4. Add bell pepper, sauces, vinegar, and water.
5. Add fried cauliflower and toss well.
6. Garnish with spring onions. Serve dry or with gravy.

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