A delicious and a different take on manchurian, Gobi Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer.
Blanch the cauliflower florets in hot water for 2 minutes.
For the batter, combine maida, cornflour, egg, ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.
Dip the cauliflower florets in it and deep fry them in hot oil on medium high heat till crisp and golden brown in colour.
While the florets are getting done, prepare the sauce.
For that, heat the oil in a wok.
Once the oil becomes hot, add chopped ginger and garlic.
Saute them for just few seconds.
Add green chillies and onion.
Saute for one minute.
Add capsicum and fry for one more minute.
Combine rest of the soy sauce, vinegar, chilli paste and red chilli sauce, tomato sauce, sugar, salt and pepper in a bowl.
Add in all the sauces to the wok.
Add 2 tbsp of water to it.
Bring it to boil.
Add the fried cauliflower florets to the sauce and toss well.
Switch off the heat and sprinkle spring onion greens on it.
Serve hot with fried rice or noodles.