Ingredients:  

For Cooking: 

• 300 g gobi | cauliflower florets  

• 5 cups of water 

• 1/2 tsp salt 

• 1 cup cold water  

For Batter: 

• 1 cup all-purpose flour 

• 1/2 cup cornstarch 

• 1 tsp Kashmiri red chilli powder 

• 1 tbsp fine semolina 

• 1/4 tsp salt 

• 1/2 tsp ginger-garlic paste 

• 3/4 cup water 

• Oil for deep frying  

For Manchurian Sauce: 

• 2- 3 tbsp oil 

• 1 tbsp ginger, finely chopped 

• 2 tbsp garlic, finely chopped 

• 2 green chillies, slit 

• 1 large red onion, finely chopped 

• 1/2 capsicum | green bell pepper  

• 2 tbsp tomato sauce 

• 1 tbsp green chilli sauce 

• 1 tbsp soy sauce 

• 1/2 tsp vinegar 

• Salt to taste 

• Pepper to taste 

• 1 tsp cornstarch 

• 1/4 cup water 

• Spring onion, chopped 

Method:  

1. In a large pot, add 5 cups of water, salt and boil. Once the water starts boiling, add in the gobi | cauliflower florets and cook for 2 minutes. 

2. Drain the water immediately and pour the cold water on the gobi | cauliflower florets to cool down. 

3. Mix in the 1 tbsp of cornstarch with 1/4 cup of water and keep that aside. 

4. In a large bowl, add in the all-purpose flour, cornstarch, chilli powder, semolina, salt, and mix well. Add ginger-garlic paste and 3/4 cup water, mix well without any lumps. 

5. Now, add the cooked gobi | cauliflower into the batter and coat well. 

6. Heat oil in a large pan and fry the gobi | cauliflower until golden brown and crisp. 

7. Remove the fried gobi | cauliflower onto the kitchen paper and keep that aside. 

8. Heat 2 tbsp oil and add ginger, garlic, green chillies, onion, capsicum | bell pepper one by one and sauté on high heat. ( Do not over cook). 

9. Add tomato sauce, green chilli sauce, soy sauce, vinegar,  salt, pepper, mix well and saute for a minute. 

10. Add cornstarch mixture, mix and cook until the gravy slightly thickens and turns translucent. 

11. Finally, add fried gobi | cauliflower, gently mix and coat the sauce well. Garnish with spring onions and serve hot.