½cupchopped spring onions,or 2 small to medium spring onions, chopped
2tablespoons tomato ketchup
1tablespoonsoy sauceor add as per your taste
½tablespoongreen chili sauce or red chili sauce
½teaspoonblack pepper powder
1.5cupswateror add as required
½teaspoonsugaror add as required
1teaspoonrice vinegar or regular white vinegar or mirin or rice wine
salt as required
2tablespoons chopped spring onions
Firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. You will need 3 cups chopped cauliflower florets. Rinse them very well.
Then in a bowl add enough hot boiling water.
Add the gobi to the hot water. Let them get blanched in the water for about 10 minutes. Later drain all the water and keep the blanched gobi aside.
When the gobi is blanching, you can prep the remaining ingredients like chopping ginger & garlic, chopping spring onions and getting the sauces ready.
In a bowl take ¾ cup whole wheat flour (atta), 3 tablespoons corn flour (or corn starch), 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ teaspoon black pepper powder and 1 teaspoon soy sauce. Also add salt as required.
Add ¾ cup water. whisk to a smooth batter.
Add the gobi florets in the batter. There should be no water in the gobi florets. So drain them well of all the water before adding them in the batter. mix well.
Shallow frying cauliflower
Heat 6 tablespoons oil in a pan or wok or kadai.
When the oil becomes medium hot, coat the cauliflower florets well with the batter and add them in hot oil. Fry in batches. You can even deep fry cauliflower.
Fry the batter coated cauliflower florets in hot oil on medium flame.
When one side becomes light golden and lightly crisp, then turn over each cauliflower floret. Make sure the oil is hot or else while frying the florets may start to stick to each other due to the cornflour. They will also absorb more oil if the oil is not hot.
Turn them over a couple of times and fry till they are crisp and golden.
Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towels. Continue to fry the cauliflower florets in batches this way.
making chinese gobi manchurian gravy
When the cauliflower florets are frying, you can mix 1 tablespoon corn flour (corn starch) with 2 tablespoons water and place aside.
In the same pan, there will be some oil. So no need to add more oil. Add only if all oil has been used up while frying gobi. Add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.
Then add ½ cup chopped spring onions and 1 tsp finely chopped celery (optional). Celery can be skipped if you do not have it.
Stir fry on a medium flame till the onions turn translucent.
When the onions turn translucent, then add 2 tablespoons tomato ketchup.
Add ½ tablespoon chili sauce (green or red). You can use either red chili sauce or green chili sauce.