Gobi Manchurian Dry is an Indo Chinese dish of Crispy Cauliflower tossed in a delicious Manchurian sauce made with lots of garlic flavor.
1 Medium Sized Polo Gobi / Cauliflower.
4-5 Tablespoons Maida/ Plain Flour.
3 Tablespoons Cornstarch.
1/2 Cup Water.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Soy Sauce.
1/2 Teaspoon Black Pepper.
Take a mixing bowl and add all the ingredients under "For batter". Add about 3/4 Cup of water to make a batter. Adjust the water quantity accordingly. Batter should not be too thick are thin. Refer the pic for consistency
Now heat the oil for frying. Once the oil is hot enough, dip the cauliflower florets into batter, make sure the batter coats the cauliflower and drop it into the hot oil. Fry in medium-high flame until the color changes to light golden brown. Remove from oil and place them in a paper napkin to remove excess oil
Take a small mixing bowl, add the 2 Tbsp corn flour and 3 Tbsp water and make a corn flour paste. Keep it aside. Heat a separate pan with 1 1/2 Tbsp of oil; add the onion, garlic, white part of spring onion and saute them in high flame, until the onion turns translucent
Now turn the flame to medium, add the soya sauce, tomato ketchup, chilli sauce and give a nice stir. Add the prepared corn flour paste and let it cook. The sauce will start to thicken
Add the salt and red chilli flakes and stir well. Now add about 1/2 cup of water and stir it to get a thick sauce consistency
Now, add the juice of half a lemon and mix well. Finally, add the fried cauliflower to the sauce and saute in high flame for about 3 minutes
Turn off the flame, garnish with the green part of the spring onion. Serve hot as a delicious appetizer