Ingredients

• 1 - small cauliflower, cut into flowerets
• 1/2 cup - rice flour
• 1/2 cup - cornflour juice
• 2 tbsp - garlic paste
• 2 tbsp - ginger paste
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 2 tbsp - green chilli paste
• 1/2 bunch - coriander leaves, chopped finely
• A pinch - saffron, dissolved in milk
• 2 to 3 - green onions, chopped finely
• 1.5 tsp - garlic, chopped
• 2 tsp - soya sauce
• 1.5 tbsp - cornflour, dissolved in water
• 1 tbsp - chapatti atta (wheat flour)
• 1/2 tsp - baking powder
• 1/2 - lemon
• oil for deep frying the cauliflower
• 2 tbsp - oil for sauce
• salt to taste

How to Make Tasty Gobi Manchurian

• In a large bowl, combine the chapati atta, rice flour, 1/2 a cup of cornflour, baking powder, salt, soya sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon of green chilli paste.
• Mix well with water, till you get the consistency of a thin batter.
• Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
• In an open pan, add some oil and when it smokes, add the remaining garlic and ginger paste.
• The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
• Now add the chopped garlic, green chilli paste and fry for a minute.
• Add the soy sauce and stir for a minute.
• Bring down the heat, then add the cornflour-water paste and the saffron.
• The mixture will start to thicken.
• Keep on stirring on low heat and when the mixture turns thick enough.
• Add the chopped coriander leaves and stir for 20 seconds.
• The leaves should not lose their colour.
• Take this mixture from the heat and pour it onto the fried cauliflower.
• If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.