Gobi Manchurian

I have some stuff in my fridge for a long while now, so why don't I try this Gobi Manchurian? Cauliflower florets fry, I mean (for want of better translation ;)



1 Medium sized Cauliflower

A pinch of saunf

1 Big sized Onion

3 Tbsps Butter

1 Cup Warm water

1/2 Cup Corn Flour

1/4 Cup All purpose flour

3 Tbsps Soya Sauce

4 Tbsps Tomato Sauce

3 Tbsps Chilli paste

1 1/2 Tspns Red Chilli powder

Oil for Deep fry

Salt

2 pinches White pepper



Gobi Fry



Set aside the Cauli florets in a thick paste of cornflour, all purpose flour, butter, 2 tbspns chillies paste and warm water. Let the florets soak the paste as much as possible. Now put these florets in a kadai/ deep fry pan and fry them well till they turn brown. Remove the florets from the pan and let them stand on a plate with some tissue paper to absorb the excess oil. As the florets settle down longer they start turning crispier.



Paste

Now lets prepare the manchurian paste. Saute the finely chopped onion in some oil on a pan. When the onions start turning brown, put some soya sauce, remaining chilli paste and tomato paste and saute it thoroughly. When the pan starts drying up the manchurian paste put 4 tbsps warm water and saute the paste again. Sprinkle the powdered saunf on the paste.



It's important to keep both the florets and the paste separately until food is served. But make sure you pour the paste on the florets and serve hot. Set aside some florets without the paste on them. Makes for a crispy yummy bite. Uhmmm!