- 1 medium cauliflower clean and broken into big florets
- Small bunch spring onion finely chopped
- 2 tsp ginger finely chopped, 1 tsp garlic
- Finely chopped, ¼ cup plain flour
- 3 tbsp cornflour, ¼ tsp red chilli powder
- 2 red chillies, dry, 3 tbsp Oil
- 1½ cups water
- 1 tbsp milk
Boil the florets for 3-4 minutes in plenty of water, to which a tbsp of milk has been added. Drain and pat dry on a clean cloth. Make a thin batter out of flour and 2 tbsp Cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute. Add 1½ cups water and bring to a boil. In another bowl, add 1 tbsp cornflour to ¼ cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florets and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
Dry Manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage. Sprinkle 1 tsp. corn flour on the florettes and stir-fry for 2 minutes. Serve with chilli-garlic sauce or tomato sauce. Your Gobi Manchurian is ready.
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