Gobi Manchurian

Ingredients
To make cauliflower fritters
1 small Cauliflower (Gobi)
1 cup Maida (All purpose flour)
1/3rd cup Corn Flour
Salt to taste
Red chilli powder (according to taste)
Water to make batter
Oil for deep frying

For sauce
1 tbsp peanut oil
1 medium onion, chopped
1 clove Garlic, finely chopped
1-2 tbsp Ginger, finely chopped
2-3 green chillies finely chopped
2 tbsp Sweet & Sour Ketchup
1/2 tbsp green chilli sauce (optional)
2 tbsp Soy sauce
1/4 tsp Ajinomoto (MSG) (optional)
1/2 tsp white pepper powder
1 tsp sugar
3 spring onions (finely chopped both white and green)
1 tbsp corn flour (mixed in little cold water)

Method
Cauliflower Fritters
Pluck the florets from the cauliflower and cut them into bite size pieces.
Take a bowl and mix all the dry ingredients (maida, corn flour, salt and chilli powder) Slowly add water to make a batter for cauliflower fritters (similar to the ‘bajji’ batter).
Heat oil in a deep pan or kadai, dip the cauliflower pieces in the batter completely and fry them until light brown, remove and drain the excess oil on a paper towel.


  


For Sauce
Heat 1 tablespoon of oil in a skillet or wok, add chopped garlic, ginger, onions (white) and green chillies and fry them until they start to turn brown. Add the remaining ingredients listed below sauce except for corn flour mix and cook for 2-3 minutes. Now add the corn flour and mix well (without lumps). Add fried cauliflower fritters and mix well.
Garnish it with reserved spring onions.
Serve the gobi manchurian hot. I made it wet to go along with fried rice.

For a dry one: Skip adding corn flour and add capsicum and onions for crunch.