Ingredients:
For the Gobi Pakoda
- 1 medium-sized cauliflower, cut into florets
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon Schezwan chutney
- 1 tablespoon soy sauce
- 1 teaspoon chili sauce
- Salt to taste
- Water (as needed to make a batter)
- Oil for deep frying

For the Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon Schezwan chutney
- 1 cup finely chopped spring onions
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup water mixed with 1 tablespoon cornstarch (for thickening)

Method:
Gobi Pakoda
1. In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, chili sauce, and salt. Add water gradually to form a smooth batter.

2. Dip cauliflower florets into the batter, ensuring they are well coated.

3. Heat oil for deep frying. Fry the coated cauliflower until golden brown and crispy. Remove and set aside.

Manchurian Sauce:

1. In a separate pan, heat oil. Add Schezwan chutney.

2. Add chopped spring onions and stir-fry for a minute.

3. Mix soy sauce, chili sauce, tomato ketchup, sugar, salt, and pepper into the pan. Stir well.

4. Pour the water-cornstarch mixture into the pan to thicken the sauce. Adjust consistency according to your preference.

5. Add the fried cauliflower florets into the sauce. Toss until the cauliflower is well coated.

6. Garnish with additional spring onions if desired.

Serve hot and enjoy your homemade Gobi Manchurian!


I ♥ Desi Chinese

SUBSCRIBE To Ching's Secret:
youtube.com/subscription_center?add_user=chingssec…

Join us on Facebook: www.facebook.com/chingssecret
Twitter: www.twitter.com/chingssecret
Instagram: www.instagram.com/chingssecret/
Website: www.chingssecret.com/