Gobi Manchurian

indianhealthyrecipes.com

Sue Kingdon

1 small head (500 grams) cauliflower /gobi (250 grams cleaned florets)

Oil for deep frying as needed

subheading: To Make Batter:

½ cup (65 grams) all-purpose flour ( prefer organic or at least unbleached)

¼ cup (32 grams) cornstarch (white corn flour or yellow corn flour)

½ to 1 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)

¼ teaspoon black pepper crushed or ground

¼ teaspoon salt (adjust to taste)

½ cup water (more if needed)

subheading: To Make Gobi Manchurian Sauce:

1½ tablespoons oil (for sauce)

1 tablespoon garlic fine chopped

½ tablespoon ginger fine chopped

1 green chili chopped (optional)

⅓ cup onions or spring onions/ scallions fine chopped - green & white separated

¼ cup bell pepper (capsicum chopped fine) (optional)

1 tablespoon soya sauce (organic or naturally brewed)(or tamari)

2 to 3 tablespoon Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)

1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)

½ teaspoon Kashmiri red chili powder (or paprika optional)

½ tablespoon rice vinegar (I used apple cider vinegar)

1 teaspoon sugar (adjust to taste)

salt as needed

3 to 4 tablespoons water

½ to ¾ teaspoon black pepper crushed or ground

⅛ teaspoon salt (adjust to taste)

2 tablespoons spring onion greens chopped for garnish

Directions at indianhealthyrecipes.com

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