Gobi Manchurian

Serves 4 as an appetizer or part of a multi-course meal

Ingredients:

10 to 12 cloves garlic

1 teaspoon ginger-garlic paste 

1 head cauliflower, cut into bite-size florets

2⁄3 cup cornflour

2⁄3 cup flour

1/2 teaspoon salt (according to your taste)

1/2 teaspoon ground pepper

2 tsp. plus 3 tbsp. soy sauce

1 tsp. vinegar

oil for deep fry pan

2 small onions, chopped

8 to 10 fresh green chilis, thinly sliced

3/4 cup ketchup

Cilantro leaves & lemon for garnish

 Procedure:

In a vessel of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

In a small bowl, mix together cornflour, All purpose flour(maida),  salt, and chilli powder, garam masala powder, ginger-garlic paste, vinegar, 2tbspn soy sauce and add little water to form a batter.

Marinate the cauliflower fritters in this batter for half an hour.

Heat oil in a frying pan for deep fry.

Then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

Add 2 tablespoons of oil in a wok. Sauté onions until soft, about 3 to 4 minutes. Add chilis and Garlic cloves(finely chopped) and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with  pepper to taste. 

 Add drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with  cilantro and lemon slices and serve as a starter.