Gobi Manchurian - Dry

Continuing with the Chinese tradition, this is probably one of the most popular Indo-Chinese dishes. Yes, I did try baking this too, but somehow it never really comes close to the deep-fried version. It looks like a long process, but really is very easy to make once you start.

So here's the recipe: 

1 medium sized cauliflower, cut into florets

All-purpose flour - 4 tbsp 

Cornflour - 4 tbsp 

Rice flour (optional) - 1 tbsp 

Ginger-garlic paste - 1 tsp

Black pepper - 1 tsp

Salt - to taste

For the sauce:

Oil - 1 tbsp

Ginger - 1 inch

Garlic  - 4 cloves

Green chillis - 3 

Chili powder - 1 tbsp

salt - to taste

Soy sauce - 1 tbsp

Chili garlic sauce - 1 tbsp

water - 3 tbsp

Black pepper - 1/2 tsp

Tomato ketchup - 3 tbsp

Spring onions - 2

Heat oil for deep frying in a heavy bottomed vessel.

In a bowl, combine all-purpose flour, cornflour, rice flour, salt, black pepper, ginger-garlic paste and water to make a thick paste. Dip the washed and drained florets into the batter one at a time and drop into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Remove onto absorbent paper and keep aside.

Heat oil in a wok or pan and once the oil is hot, add the chopped garlic, green chillis and ginger and stir fry on high for a few seconds.

Reduce to medium heat and add the other ingredients except water. Combine well and cook for a minute. Add 3-4 tbsp of water and cook till the sauce looks done.

Add the deep fried Gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. 

Garnish with the chopped spring onions.

Serve immediately.The more it sits, it loses it's crispy texture and becomes really mushy.