How to Prepare Gobi Manchurian Dry

Ingredients (For coating)

4 cup Cauliflower (cut into florets )
2 tsp Ginger garlic (minced)
3 tbsp Maida
2 tsp Corn flour
1 tsp Red chilli powder
¼ tsp White pepper powder
½ tsp Salt
2 pinch Orange red food colour
1 tsp Soy sauce
½ tsp Vinegar
1 pinch Ajinomoto (optional)

Ingredients (For Tosing) 

1 no Red onion (cut into big dices)
1 nos Green bell pepper/ capsicum (cut into big dices)
1 no Green chilli (minced)
1 tsp Ginger garlic (minced)
¼ cup Green spring onions (finely chopped)
1 tsp Dark soy sauce
4 tsp Tomato ketchup
¼ tsp Salt (or to taste)
3 tsp Oil (for sauteing)
2 cup Oil (for deep frying)
2 stks Coriander leaves (for garnishing)
2 tsp chilli garlic sauce

Preparation:

1. Wash the cauliflower florets and cook them in salt water for few minutes.
2. Drain the water completely and pat dry with a kitchen towel. --- Do not Skip this step
3. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food colour and ajinomoto. Make a fine paste.
4. Add cauliflower and toss in to coat it with the paste.

Frying

1. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Tosing

1. Now heat 3 tsp of oil in a wide kadai or wok on high flame, saute red onions, green peppers, ginger garlic, green chilli for 4 to 5 minutes.
2. Once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt.
3. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing.
4. Garnish with coriander leaves.