Gobi Manchurian

For the Batter:

Corn Flour – ½ cup

Egg – 1

Maida – 1 cup

Ginger Garlic paste – 2 tsp

Soy Sauce - 1 tsp

Chilli Paste - 2 tsp

Salt

Pepper

For the Manchurian:

Cauliflower – 1/2, cut to separate florets

Oil – to deep fry

Oil - 2 tsp

Ginger – 1 pc, chopped

Garlic – 4 pod, chopped

Green Chilli – 2, chopped

Onion – 1, chopped

Capsicum – 1, chopped

Soy sauce -1/4 cup

Tomato Sauce - 1 tsp

Chilli Paste - 1 tsp

Red Pepper flakes – to taste

Rice Vinegar – 1 tsp

Vegetable Stock – ½ cup

Corn Starch – 1 tsp

Spring Onion – ½ cup, chopped

Make a smooth batter with Corn Flour, Egg, Maida, Ginger Garlic Paste, Soy Sauce, Chilli Paste, Salt, Pepper and required Water. Dip the Cauliflower in the batter and deep fry until golden.

Heat Oil in a skillet. Add Ginger, Garlic and Green Chilli. Sauté for 1 minute. Add Onion and Capsicum and sauté until Onions are translucent. Add Soy Sauce, Tomato Sauce, Chilli Paste, Red Pepper Flakes and Vinegar; cook for 1 minute. Add Vegetable Stock and bring to boil. Add Corn Starch dissolved in Water and allow the sauce to thicken. Finally add the fried Cauliflower along with Spring Onion and toss well.

Follow the Same recipe for Chicken Manchurian with 1 lb. boneless Chicken and 1 lb. Fish for Fish Manchurian.