6cupSalted Boiling Water or enough to cover the florets
1cupAll-Purpose Flour/Maida
½cupCornstarch
1 ½tspRed Chili Powder
½tspBlack Pepper Powder
Salt to Taste
Refined/Canola Oil for deep frying
Prepare Manchurian Sauce
2tbspRefined/Canola Oil
4Green Chilies
1tbspGinger Chopped
1 ½tbspGarlic Chopped
¾cupRed Onion Chopped
½cupGreen Pepper Chopped
1tbspSoy Sauce
2tbspChili Garlic Sauce
1 ½tbspVinegar
2tbspKetchup
1tbspRed Chili Powder
1 ½tspSugar
1tspBlack pepper
Salt to taste
¾cupWater or add as desired consistency
1Sprig Green onion for garnish
Instructions
Prepare the Gobi Pakoras
Wash and Dice the Cauliflower into bite-size Florets and Soak in salted hot water for 5 minutes. Drain and keep aside in a strainer to drain it completely for 5 minutes and spread on a paper towel or dry tea towel to get all the extra moisture out.
Heat the oil into a deep pan or Kadhai. Meanwhile, Mix Flour, Cornflour, Red Chili Powder, Black pepper, and salt with enough water to make a flowing Batter
Dip and coat the florets evenly and fry until golden brown on medium-high heat. Double fry the gobi before adding to the sauce for extra crispiness! You can also fry gobi in advance and make the sauce before serving as it takes minutes to bring this dish together.
Make the Manchurian Sauce
Heat 1-2 Tbsp of refined oil on medium-high heat and fry chopped Green chilies, Ginger & Garlic. Saute for 1 minute. Add chopped Red Onion, Green Pepper, and saute for another 2 minutes.
Add Sauces one by one or mix all in one bowl and dump it in the fried masala. Sauces are Soy Sauce + Chili Garlic Sauce + Vinegar + Ketchup. Followed by Red Chili Powder, Black Pepper, Sugar, Salt. Cook for a minute before adding in the water and cook until it is reduced to the desired consistency.
To finish off, Add the fried Gobi to the Sauce and take off the heat. Put in a serving dish and garnish with fresh green onion. Perfect Snack is ready!