Ingredients

• 1 - large cauliflower
• 1 - small red onion
• 1 small bunch - spring (green) onions
• 2 tsp - ginger, minced
• 3 - garlic cloves, minced
• 1/2 small bunch - coriander leaves
• 1/4 cup - corn flour
• 1/4 cup - gram flour
• 1/4 cup - rice flour
• 1/2 tbsp - ginger-garlic paste
• 2 tbsp - tomato paste
• 1 tbsp - chilli powder
• 2 tbsp - sweet and sour sauce
• 1/2 tsp - soy sauce
• 1/2 tsp - vinegar
• 1 tsp - skim milk
• Oil for frying
• Toothpicks for decoration
• Salt to taste.

How to Make Plain Gobi Manchurian

• Boil water with a pinch of salt and a tsp of skimmed milk.
• Add the gobi florets to the water after switching off the flame.
• Cover with the lid for a minute and drain the water and set aside.
• For the batter, mix equal parts of corn-flour, maida and besan (1/4 cup each), add chilli powder, salt, ginger garlic paste, and water to make a batter of bajji consistency.
• Dip florets in batter and deep fry until golden brown. Drain and keep aside.
• In a separate pan, heat oil, add thinly sliced red onion, spring onion which is diced small, minced ginger and garlic and saute these until the red onions are crisp.
• Add tomato paste, sweet and sour sauce, soy sauce, vinegar and some salt to taste.
• Cook these until the mixture is thick.
• Now toss the pre-fried gobis into the wok, and turn them until the mixture of onions and sauce is crisp and covered all over the fried gobi.
• Garnish with coriander leaves.