Each time I opened my refrigerator this week there was a lone fella screaming for attention, this cauliflower head had been sitting bored in the refrigerator for a week now. After much deliberation I settled for Gobi Manchurian.
Indian dhabas(street side vendors) usually carry these, they are a bright red and look so appetizing, crunchy at the top and as you sink in deeper you have a sudden explosion of all tastes heaven! Definitely a must try.
- 1 cup all purpose flour(or Maida)
- 2 tbs Corn flour
- 1 tsp Ginger-Garlic paste
- 2 tsp Red Chilli powder(adjust depending on how much heat you can take)
- 2 tsp Salt (adjust as per taste)
- Mustard seeds
- 5 Garlic cloves finely chopped
- 1 medium Onion chopped thinly lengthwise
- 1 medium Bell Pepper chopped thinly lengthwise
- 4 tbs Soy Sauce
- 2-3 sprigs of cilantro chopped finely
- 2 spring onions chopped finely
- 2 tsp lemon juice.
- Add a pinch of salt to 3 cups of water and bring to a boil
- Add cauliflower florets and let boil for a minute
- Turn off the heat and let the florets rest in the hot water with lid closed for 5 mins
- Drain the florets and set aside.
- Mix all the ingredients mentioned under the Batter section, except for the water
- Slowly start adding water to the mixture until you get a thick consistency.(The batter should be thick enough to stick to the florets when dipped in the batter)
- Heat oil in a pan on medium flame. When its warm enough(hold your hand above the pan, if you can feel the heat its hot enough.)Note: take care not to over heat the pan, if you see vapors from the oil it means the oil is over heated.
- Start dipping the florets in batter and fry until they turn golden brown. Set aside the florets
- Take a pan with 1 tbs oil, add mustard seeds
- Once they start spluttering add onions and saute
- Add chopped garlic and bell pepper and a little salt(as per taste)
- Stir occasionally and cook until the bell pepper is done
- Add the fried florets and soy sauce, stir well and turn off the heat after 2 -3 mins
Garnish and serve!