Gobi Manchurian

Welcome to Quick Recipe Corner! Today, we're whipping up a delicious batch of Gobi Manchurian, a mouth-watering Indo-Chinese fusion dish. Watch as crispy cauliflower florets are tossed in a savoury, tangy sauce infused with garlic, ginger, and soy, creating a perfect balance of flavours. Get ready to tantalize your taste buds with this irresistible recipe that's sure to become a family favourite!

Ingredients:
1 medium-sized Cauliflower, cut into florets
Salt, for soaking cauliflower

For Batter:
2/3 cup Maida (All Purpose Flour)
2/3 cup Corn Flour
1 tsp Kashmiri Chilly Powder
1 tsp Pepper Powder
1 tsp Salt
Water, as needed

For Sauce:
2 tbsp Oil
1 Onion, chopped
1 tbsp Ginger, chopped
2 tbsp Garlic, chopped
1 Green Chilly, chopped
3 tbsp Capsicum, chopped
2 tbsp Spring Onion Bulbs, chopped
1 tbsp Coriander Stem, chopped
2 tsp Soya Sauce
1 tsp Green Chilly Sauce
2 tbsp Tomato Ketchup
Salt, to taste

Cornflour Slurry (1 tbsp Corn flour mixed with water)
Oil, for deep frying
Coriander leaves and Spring Onion greens, for garnish

Instructions:
Clean the cauliflower florets and soak them in saltwater for 15 minutes. Then, strain and wash them with clean water. Set aside.
In a bowl, combine Maida, Corn Flour, Kashmiri Chilly Powder, Pepper Powder, and Salt. Gradually add water to make a smooth batter of perfect consistency.
Coat the cauliflower florets evenly with the batter.
Heat oil in a kadai for deep frying. Once hot, drop the marinated cauliflower florets into the oil and fry until they turn light golden brown. Transfer them to a sieve or tissue paper to rest.
In a wok, heat 2 tbsp. of oil. Add chopped Onion, Ginger, Garlic, and Green Chilly. Sauté for 1 minute.
Add chopped Capsicum, Spring Onion Bulbs, and Coriander Stem. Sauté for another minute.
Stir in Soya Sauce, Green Chilly Sauce, and Tomato Ketchup. Sauté for 1 minute.
Add a little water and mix well. Season with Salt to taste.
Gradually add the Corn flour slurry while stirring continuously to thicken the sauce.
Simultaneously, add the fried cauliflower florets into the hot oil again and fry until crispy.
Transfer the crispy cauliflower florets into the prepared sauce. Coat them well with the sauce.
Garnish with Coriander leaves and Spring Onion greens. Mix well and turn off the gas.
Your delicious Gobi Manchurian is ready to be served hot!
Enjoy this flavorful Indo-Chinese dish as a delightful appetizer or as a main course accompaniment!