Gobi Manchurian
Cook Time:
35 min
Prep Time:
10 min
Servings:
_
Ingredients
- 2 cups cauliflower, rinsed and dried
- 1 cup Mamma Mia beer batter
- 1 teaspoon cornstarch
- Salt to taste
- 1 teaspoon chili powder
- ½ cup of water, more if needed to make like a pancake batter
- Oil to fry
Sauce:
- 3 tablespoons oil
- 4 cloves of garlic, minced
- 1 large red bell pepper, chopped
- 2 Serrano peppers, chopped
- 1 tablespoon minced ginger
- 1/3 cup spring onion, chopped
- ¼ cup Tamari sauce
- 1 tablespoon red chili powder
- 4 tablespoons tomato ketchup
- ¼ cup water
Directions
- In a mixing bowl combine, beer batter, corn starch, chili powder and salt. Add water slowly, keep mixing until a thick batter is formed.
- Mix the cauliflower into the batter and coat it well.
- In another sauce pan add 3 tablespoons oil, heat it on low flame. Add garlic, bell pepper, serrano pepper, ginger and spring onion. Sauté for 5 minutes.
- Add chili powder, tamari sauce and tomato ketchup. Stir and then add water.
- Keep stirring so that it thickens a little.
- Keep oil for frying in a pan, heat it so that the vegetable floats up when immersed in it.
- Coat the cauliflower on all sides and start frying until golden brown.
- Remove from the oil and let the cauliflower sit on a pan or paper towel.
- Mix the cauliflower into the sauce. Coat the fried cauliflower with the sauce.