Gobi Manchurian- Fried Cauliflower in Spicy Sauce

Ingredients 

For the Gobi Fritters

• 1 medium cauliflower
• 5 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 Serrano chilli, minced
• 1 tsp fresh ginger, minced
• 2 fat garlic pods, minced
• 1 tsp dark soya sauce (I use Ching’s brand)
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1/4 cup water (or as required to make the batter)
• Canola Oil for frying (or vegetable oil)

For the Manchurian Sauce

• 2 tsp dark soya sauce (I use Ching’s brand)
• 4 tbsp chilli- tomato sauce (I use Maggi Hot & sweet)
• 1/2 tsp honey
• 2 tsp cornstarch +4 tbsp water
• 3 tbsp pure sesame oil
• 2 tsp ginger, chopped
• 3 garlic pods, chopped
• 1/4 cup chopped scallions, white parts
• 1/4 cup chopped red onion
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder (adjust to tolerance)
• 1/4 tsp garam masala
• 1.5 tbsp white vinegar (or to taste)
• For Garnish – chopped scallions(green parts)

Method 

Making Cauliflower Fritters

Cut the cauliflower florets into halves or quarters. Wash thoroughly under running water & let the water drain.

Meanwhile, in your fryer let the oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth batter . Dip the gobi florets in the paste and deep fry on low-medium heat till golden brown. Drain on paper towel. Set aside. (Tip :- Let the fritters stay warm in the oven while you make the sauce)
Note – I do not boil the cauliflower before frying. Do not fry the florets on very high heat else they will be raw from inside.

Making the Manchurian Sauce

In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.

In a wok/pan , heat up the oil to smoking hot. Add chopped garlic & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander & turmeric powder next along with the soya sauce mix made earlier. Simmer for another 2-3 minutes  on medium-high heat or till you see bubbles on the sides.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens.

Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the wok and stir everything well.Remove from heat and add the fried cauliflower to the pan & (very gently ) toss so that the florets are evenly coated. Dont stir too much with spoon at this point, else cauliflower gets mushy.

Notes

• Substitute dark soya sauce with tamari.
• Adding tomato – chilli sauce adds extra heat, you can substitute with plain tomato ketchup of choice.