Gobi Manchurian Recipe | How to Make Cauliflower Manchurian

Ingredients For Manchurian balls Water -  3-4 cups Salt - 2 tsp Cauliflower - 1 big size For the batter Cornflour - 5 tbsp All-purpose flour / maida - 1 tbsp Salt - 1/4 tsp Water - as required to make the paste Oil - to deep fry For the sauce Oil - 2 to 3 tbsp Finely chopped garlic - 3 to 4 tbsp Finely chopped green chilli - 1 tbsp Chopped onion - 1 no Pepper powder - 1/4 tsp Dark soya sauce - 2 tsp (plus 1 tsp extra if you want more) Tomato sauce - 2 tbsp Chilli powder - 1/2 tsp Spring onion - one handful Water - 1/2 cup (plus 1/4 extra if you want more) Cornflour mix - 2 tbsp For the slurry (Cornflour mix) Cornflour - 1 tsp Water - 2 tbsp Method In a large saucepan, pour water and add the salt and the cauliflower. Bring the water to a boil for about 3-4 minutes. After 4 mins, drain the cauliflower. keep it aside on a plate. In a bowl, add 3 tbsp of cornflour, all-purpose flour and 1/4 tsp of salt and start pouring water, a little at a time to make the batter thin. Add the drained cauliflower florets into the batter and mix well. Add little more cornflour to thicken the batter. In a large deep pan, heat the oil and fry the cauliflower florets in batches over medium flame, for 6 -8 minutes or until they are light golden brown. Heat the pan and pour 2 to 3 tbsp of oil. Add garlic, green chilies, onions, and salt. Saute for a few minutes. Add pepper powder, dark soya sauce, tomato sauce, and chilli powder. Saute for a few minutes. Add spring onion and mix well. Add 1/2 cup of water and mix well. Add cornflour mixture and mix well. Check the taste and add salt and soya sauce if needed. If you want more gravy, add a little water. Cook for 2 mins. Add fried cauliflower, turn off the flame and give it a good mix until all the gobi florets are coated.