Gobi Manchurian

Ingredients

For the sauce

• tablespoon avocado oil or any oil of choice
• tablespoon toasted sesame oil
• tablespoon grated garlic
• tablespoon grated ginger (or ginger garlic paste)
• 1-2 green chilies chopped (optional)
• 2 stalks celery chopped
• 1 small red onion chopped
• 1 medium green pepper chopped
• 2-3 stalks scallions chopped
• 2 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or any hot sauce adjust to taste
• 3/4 teaspoon sugar
• 1/8 teaspoon white pepper powder
• salt to taste

for cauliflower

• 1 small head cauliflower cut into medium size florets, around 2.5 cups cut cauliflower florets
• 6 tablespoons flour
• 4 tablespoons cornstarch
• 1 teaspoon ginger garlic paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper powder
• water to form a flowing batter, around 1/2 cup + 2-3 tablespoons
• oil for frying

Directions

1. heat the oil, add the grated garlic, ginger, green chili, chopped celery. Saute for 1 minute until ginger-garlic start changing color.
2. add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.
3. add the soy sauce, ketchup, vinegar, hot sauce, sugar and white pepper powder. Add salt. Set aside.
4. Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.
5. Drain water and place florets on a paper tissue. Pat dry each individually.
6. In a bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little. Form a smooth, free-flowing batter.
7. Heat oil, dip the florets into the batter. drop florets into the hot oil. fry on medium heat for 6 to 7 minutes, until crispy and browned.
8. Transfer the fried cauliflower florets into the sauce. Toss to combine until all the florets are well coated with the sauce.
9. Garnish with scallions and serve gobi manchurian with hakka noodles or rice or naan!