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Gobi Manchurian (Cauliflower Fritter)
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Fried cauliflower in gravy goes well with noodles or alongside rice.

Serves: 6

Prep Time:
Cook Time:
Total Time:

East Indian/Chinese Vegetarian-Dairy Main Dish

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Ingredients

1 medium cauliflower clean and broken into big florets
6 cups water, divided
1 tbsp. milk
1/4 cup plain flour
3 tbsp. corn flour
Salt, to taste
Oil for deep-frying plus 3 tbsp. oil
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 tsp. red chili powder
1 small bunch spring onion (scallion), chopped fine
2 dried red chilies, crushed
1 1/2 cups water
Soy sauce, to taste

Directions

  1. Bring 4 cups water to boil. Add milk and florets and then boil for 3-4 minutes.
  2. Drain the florets and pat dry.
  3. Prepare a batter of the plain flour and 2 tablespoons corn flour. Add 1/4 teaspoon of ginger, garlic and red chili powder. Add salt to taste.
  4. Dip the florets in the batter. Fry the florets in a deep skillet, one at a time, in hot oil. Set aside.
  5. In the same skillet, heat the remaining 3 tablespoons of oil and add the remaining ginger, garlic and crushed red chili. Fry for a minute, stirring frequently.
  6. Add the salt (to taste) and spring onions and stir fry for an additional minute. Add 1 1/2 cups water and bring to a boil.
  7. Separately, add 1 tablespoon of corn flour to 1/4 cup of water and stir until completely dissolved. Gradually add flour paste to skillet and stir continuously until it resumes boiling. Continue boiling until the gravy becomes transparent.
  8. Add florets and soy sauce and continue boiling for two minutes.
  9. Serve hot.

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