Gobi Manchurian

Ingredients:

4 cup Cauliflower (cut into florets)

3/4 cup Flour (Maida)
2 tbsp Corn Flour

¼ tsp pepper powder

1 tsp Red chilli powder
Salt to taste
1 Chopped green chili
2 tsp Ginger garlic (minced)

2 pinch Orange red food colour

1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
1 tbsp Soya Sauce

½ tsp Vinegar

1 pinch Ajinomoto (optional)
2-3 tbsp Tomato Ketchup

2 tsp chilli garlic sauce
2 tbsp Oil

Method:

Wash the cauliflower florets and cook them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix Maida, corn flour, salt, red chilli powder, pepper powder, ginger garlic, vinegar, soya sauce, food colour and aginomoto. Make a fine paste and add cauliflower and toss in to coat it with the paste. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tsp of oil in a wide kadhai or wok on high flame, chopped onions, ginger garlic, and green chillies for 4 to 5 minutes, once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing. Garnish with coriander leaves.