Gobi Manchurian is a modified Chinese recipe that will suit Indian taste buds!
Cauliflower (medium, clean and broken into big florettes) - 1 no.
Plain flour - 1/4 cup
Cornflour - 3 tsp
Spring onion (finely chopped) - 1 small bunch
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 1 tsp
Red chillie powder - 1/4 tsp
Red chillies (dry)- 2 nos.
Milk - 1 tsp
Oil - 3 tsp
Water - 1-1/2 cup
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes 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 1-1/2 cup of water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Serve hot with noodles or rice.