Gobi Manchurian

🛒 Ingredients

• Cauliflower Florets 250 g · 63 kcal
• All-purpose flour 30 g · 109 kcal
• Cornstarch 15 g · 57 kcal
• Ginger-garlic paste 5 g · 6 kcal
• Vegetable oil (for frying) 45 g · 405 kcal
• Vegetable oil (for sauce) 5 g · 45 kcal
• Garlic (minced) 7 g · 11 kcal
• Ginger (minced) 5 g · 4 kcal
• Green chilies (chopped) 3 g · 0 kcal
• Onion (finely chopped) 25 g · 10 kcal
• Bell pepper (chopped) 25 g · 5 kcal
• Soy sauce 18 g · 10 kcal
• White vinegar 8 g · 1 kcal
• Chili sauce 8 g · 7 kcal
• Tomato ketchup 15 g · 15 kcal
• Cornstarch (for slurry) 5 g · 19 kcal
• Spring onions (chopped, for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Cut cauliflower into medium-sized florets and blanch them in hot water for 3-4 minutes; drain well and pat dry.
2. Prepare the batter by mixing all-purpose flour, cornstarch, ginger-garlic paste, a pinch of salt and pepper with enough water to form a smooth, thick consistency.
3. Dip each cauliflower floret into the batter, ensuring it's fully coated, then deep-fry in hot vegetable oil until golden brown and crispy; remove and drain excess oil on paper towels.
4. In a large pan or wok, heat the remaining vegetable oil. Add minced garlic, ginger, and chopped green chilies; sauté for 30 seconds until fragrant.
5. Add finely chopped onion and bell pepper; sauté for 2-3 minutes until they soften slightly.
6. Pour in soy sauce, white vinegar, chili sauce, tomato ketchup, and a pinch of black pepper; mix well and cook for 1 minute.
7. Stir in the cornstarch slurry (cornstarch mixed with a little water) to thicken the sauce; cook until it reaches a desired consistency, then add the fried cauliflower florets.
8. Toss gently to coat the cauliflower evenly with the sauce. Garnish with chopped spring onions and serve hot.