Break the cauliflower into medium sized florets.
1 Medium Sized Cauliflower (Gobi)
Add some salt to water and boil it.
1 Teaspoon Salt, or to taste
Then add the cauliflower florets to the water and let them blanch in the salted water on low-medium heat for around 10 minutes.
Drain the water from the florets and place them on an absorbent paper.
Take a deep bowl and add maida, cornstarch, garlic paste, ginger paste, soy sauce, black pepper, red chilli powder and salt, or to taste.
4-5 Tablespoons Maida (Plain Flour), 3 Tablespoons Cornstarch, 1/2 Teaspoon Garlic Paste, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste, 1/2 Teaspoon Ginger Paste
Mix all the ingredients together and water to make a smooth paste. It should neither be too thick nor too thin.
1/2 Cup Water
Add the florets to the batter and coat them evenly.
Heat oil in a pan and deep fry the florets in batches over medium heat till they turn golden brown.
Flip the florets to ensure even cooking from both sides. Drain the excess oil and place them on an absorbent paper.
Heat 2 tablespoons oil in a pan and add grated ginger, minced garlic and finely chopped green chillis.
1 Tablespoon Garlic, minced, 1 Tablespoon Ginger, grated, 1-2 Green Chilli
Add finely chopped onions, green onions whites and finely chopped capsicum. Saute on high heat for 3-4 minutes.
1/2 Cup Onion, 1/2 Cup Spring Onion, 1/2 Cup Green Capsicum (Bell Pepper / Shimla Mirch)
Add soy sauce, vinegar, green chilli sauce and red chilli sauce. You can also use tomato ketchup instead of red chilli sauce.
1 Teaspoon Soy Sauce, 1/2 Tablespoon Chilli Vinegar, 2 Teaspoons Green Chilli Sauce, 1 Teaspoon Red Chilli Sauce
Also add black pepper powder and salt, or to taste. Stir and mix all the ingredients as they cook for 1-2 minutes.
1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Salt, or to taste
Add the florets to the mixture. Toss the mixture to coat the florets evenly with the sauce. Stir the mixture and cook on high flame for 3-4 minutes.
Add the florets to the batter and coat them evenly.
Gobi Manchurian is ready. Use the spring onion greens to garnish the dish. Serve it separately as a snack or with any indo-chinese noodle and rice dishes.