Gobi Manchurian is a very popular Indo-Chinese dish. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to suit Indian tastes.
- Cut cauliflower into florets and blanch them in hot water.
- For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, white pepper powder and 1teaspoon light soya sauce.
- Add a little water and make into a thick paste.
- Pour the batter on the cauliflower florets and mix.
- Heat oil in a pan for deep frying the florets: when the oil is hot, deep fry the batter coated florets until they slightly change color.
- Remove and again deep fry the florets for the second time to make them crispy.
For making the sauce:
- Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic, celery, chopped green chilies, chopped onions, salt until transparent.
- In this add salt, finely chopped bell pepper (optional), crushed pepper, ½ teaspoon light soya sauce, dark soya sauce, sugar, vinegar, chili paste, chili sauce and mix well.
- Add the double fried cauliflower florets into the sauce and toss well.
- Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot.