Ingredients

• 1 - small cauliflower, broken into big florettes
• 1 - small bunch spring onion, finely chopped
• 2 tsp - ginger, finely chopped
• 1 tsp - garlic, finely chopped
• 1/4 cup - plain flour
• 3 tbsp - cornflour
• 1/4 tsp - red chilli powder
• 2 - red chillies, dry
• 3 tbsp - oil
• 1.5 cups - water
• 1 tbsp - milk

How to Make Indo-Chinese Gobi Manchurian

• Boil the florets for 2-3 mins in plenty of water and a tbsp of milk to retain the colour of the cauliflower.
• Drain well and pat dry on a clean cloth.
• Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
• Dip the florets in the batter individually 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 1.5 cups water and bring to a boil.
• Dissolve 1 tbsp corn flour to 1/4 cup water and gradually add to the gravy, stirring continuously, till it boils and the gravy becomes transparent.
• Add florets and soya sauce.
• Boil for two more minutes and remove.
• Serve.