Gobi (Cauliflower) Manchurian

A flavorful Indo Chinese appetizer.

Ingredients:
Cauliflower/Phulgobi  Florets - 2 1/2 cups
All Purpose Flour/Maida or Corn Flour - 1/2 cup
Black Pepper Powder - 1/4 tsp
Turmeri/Haldi - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp
Spring/Green Onions - 1 cup
Onions - 1 cup
Garlic - 5 big cloves (about 1 1/2 tbsp)
Ginger - 1/2 inch piece
Tomato Ketchup - 1 tbsp
Vinegar - 1/2 tbsp
Soy Sauce - 1 tbsp
Hot Sauce - 1 1/2 tsp
Salt
Oil

How to cook Gobhi Manchurian:

• Bring 2 - 3 cups water to boil in a vessel and turn off the heat. Add little salt and cauliflower florets to the hot water and keep it covered for 15 - 20 minutes. This will make the florets little soft. Drain the water in a colander or a sieve.
• Finely chop ginger, garlic, onions, spring onions (both green and white parts) and cilantro.
• Add all purpose flour, black pepper powder, cayenne pepper, turmeric, little salt and 1 tbsp hot (not warm) oil in a mixing bowl. Now add water in small amounts to form the batter. Batter must not be too thick or too watery.  Adding hot oil makes the fritters crisp. Keep the batter aside.

• Heat about 2 tbsp oil in a pan for preparing the sauce. Add chopped ginger and garlic. Saute for about 2 minutes. Add chopped onions and spring onions. Saute at low flame till onions turn soft and pulpy. Now add soy sauce, tomato (I used hot and sweet) ketchup, hot sauce, vinegar, 1 tsp all purpose flour and 2 tbsp water. Saute till all the ingredients are mixed well and cook it covered for 2 - 3 minutes at low flame. Taste for salt (all sauces have salt) and if required add salt. Turn off the heat.
• Heat enough oil for deep frying in a kadhai/wok. Coat the cauliflower florets in the batter and deep fry them in batches till golden brown. 
• Heat the sauce pan again. Add the fried cauliflower and saute at low flame to coat them well, about 2 minutes. Turn off the heat and Gobhi Manchurian is ready.

Garnish Gobhi Manchurian with spring onions and serve with noodles or rice.