Gobi Manchurian Dry

My MIL makes good authentic and traditional recipes but she never ventures out of her line nor does she comes to restaurants to try new foods. Rare occasions are those when she comes out and those days would be just a chicken biryani on her plate. We try our level best to persuade her to have some Chinese food but she just wont budge. After many unsuccessful attempts, we came up with the idea of making some Indo-Chinese food for her at home so that she gets an idea of how saucy and yummy they could be. Me and the huss tried this dry version of Gobi manchurian for he and she liked it.

~*What U Need*~
Cauliflower - (bite-size florets) 1 cup
Oil for deep frying

For the batter:
All-purpose Flour - 6 tbsp
Corn flour - 4 tbsp
Black Pepper - 1/4 tsp
Water
Salt to taste

For the manchurian sauce:
Vegetable oil - 2 tbsp
Onion - 1
Green Chilli sauce - 1 tbsp
Garlic cloves - 3
Ginger - 1/2" piece
Tomato Ketchup - 2tbsp
Soy Sauce - 1 tsp
Vinegar - 1 tsp
Corn flour - 1 tsp
Spring Onions / Coriander leaves

How I Made it:
Mix all-purpose flour, corn flour, salt and black Pepper with little water without any lumps(similar to bajji batter). Dip the cauliflower pieces well with batter and deep fry. Remove and drain the excess oil on a paper towel
Chop the onions, garlic and ginger finely. Heat oil in a pan, add garlic and ginger pieces. When golden brown, add onions and cook until they are translucent.
Add tomato ketchup, green chilli sauce, soy sauce and vinegar and mix well. Cook till oil separated.
Mix corn flour with little water and add it to the sauce. Cook till the sauce starts to thicken.
Add the fried cauliflower with the sauce and mix well till the sauce coats the cauliflower completely. Garnish with spring onions or coriander leaves.

Serve as side dish for pulao / as starter.

So thats it Folks...
With Love,

Signs off!!!