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1
Cut the cauliflower into medium sized florets.
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2
Make sure you clean them well.
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3
Sprinkle a pinch of salt and keep aside.
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4
In a bowl mix together the dry ingredients for the batter.
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5
Slowly whisk in water to make a lump free thick batter.
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6
Heat oil in a pan.
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7
Dip the cauliflower florets in the batter, one by one, and deep fry.
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8
Once done, reserve the batter fried cauliflower, while you make the sauce.
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9
In another pan heat a couple of tablespoons of oil.
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10
Add the onion, garlic, ginger and green chilies.
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11
Saute for a few minutes on high heat.
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12
Add the soy sauce,a large pinch of sugar and the tomato sauce and give a good toss.
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13
Once it begins to caramelize, add the corn flour dissolved in a few table spoons of water.
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14
It takes only minutes to reduce, toss in the cilantro leaves and the batter fried cauliflowers.
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15
Toss it on high heat for a while.
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16
Add the cracked pepper, adjust seasoning (be careful here, the sauces usually make for almost enough salt) and remove from heat.
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17
For the pancakes: Mix all ingredients, except oil, together to make a lump free batter.
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18
Heat a frying pan greased well with oil, add a ladle of battle and twirl the pan to spread it out into a thin disc.
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19
Wait for a minute or so that one side gets done.
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20
Slowly release the sides with the ends of your spatula before flipping it over.
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21
Cook on the other side for no more than 30 seconds.
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22
Serve the Gobi Manchurian on a thin pancake or rolled into one.
