Dry Gobi Manchurian - Restaurant Style

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Gobi Manchurian is our all time favorite and that would surely be something that we order when we eat out in some Indian place. Now with this lockdown, tried replicating the recipe at home and it was as yummy as the restaurants if not better. It is fairly simple to make and goes well with Fried Rice or any Indian Bread.
I made the dry type with little to no gravy and hence had it with a simple Vegetable Fried Rice. I have given options for the gravy as well in the notes section.




Serves 2-3
Ingredients Required:
Cauliflower - 1 head, cut into florets
Oil - to deep fry

For the batter:
All purpose flour - 3 tblsp + 1 tblsp
Corn flour - 3 tblsp + 2 tblsp
Salt

For the Manchurian Sauce:
Sesame Oil - 2 tblsp
Garlic - 2 tblsp, finely diced
Ginger - 1 tblsp, finely diced
Spring Onions - 1 bunch, finely chopped (separate the white and the green parts)
Soy Sauce - 2 tblsp
Chilli Sauce - 1 tblsp
Ketchup - 2 tbslp
Salt to taste
Corn flour - 1 tsp

How to make?
  1. Boil water in a tall vessel and add 3 tblsp of salt. Once it comes to boiling, add the florets and boil for 4 minutes. Drain and cool down. Set aside.
  2. In a mixing bowl, add the 3 tblsp all purpose flour and 3 tblsp corn flour and salt as required. Add water slowly and mix without any lumps. once it forms a thick batter, add 1/2cup water till it is in a flowing consistency.
  3. Add the florets and coat them with batter by hand.
  4. Sprinkle 1 tblsp all purpose flour and 2 tblsp corn flour on the coated florets and give a final toss.
  5. Heat oil on a tawa for deep frying. 
  6. Start frying the coated florets on medium heat. Remove from oil when the bubbles settle and the florets float on the oil. Do this in batches and do not crowd the oil.
  7. Once all are fried, turn the oil to high and again fry the florets in batches on high for a minute for each batch. 
  8. Remove when they are golden and set aside.
  9. In a wok or large skillet. add the oil and when hot, add the garlic, white part of spring onions, ginger and fry on high heat.
  10. Add the soy sauce, chilli sauce and ketchup. Fry till the oil leaves the sides.
  11. Add half of the onion greens.
  12. Add 1/2 cup of water and bring to a boil.
  13. Mix the tsp of corn flour with 2 tblsp of water and mix this to the sauce. Once it comes to boil the sauce would thicken.
  14. Add in the fried florets just before serving, toss well with the sauce and garnish with the green part of spring onions.

Notes:
  1. Double frying is a must, else the florets will become soggy when dropped in the sauce. This helps them to maintain the crispiness.

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