Cauliflower Manchurian

|This is a favourite of any Indo-Chinese food lover. Cauliflower manchurian or gobhi manchurian as it is popularly known is gobi florets deep fried in batter and then stir fired with capsicum and ginger garlic paste.|bell pepper cauliflower red pepper spring onion|1 cauliflower cut into floretsoil for frying3/4 cup plain flour1 tablespoon corn flour2 dried red chillies1 1/2 tablespoon ginger paste1 1/2 tablespoon garlic paste1 chopped green chilli1 bell pepper finely chopped1 spring onion finely chopped2 tablespoon soy sauce3 tablespoon tomato ketchup salt to taste|Whisk the flour corn flour 1/4 tsp ginger 1/4 tsp garlic paste 1/4 tsp red chilli powder and a pinch of salt together. Pour in a small steady stream of water to make a smooth batter whisking constantly as you pour. The batter should be neither too flowy nor too thick. It should be dripping consistency.In a deep pan heat the oil for frying. Once the oil is very hot and has a sheen to the surface dip the cauliflower florets in the batter then place into the oil. Fry in small batches until they are golden brown. Remove from oil and drain on a paper napkin on a plate.In another pan heat 2 tbsp oil and add the remaining ginger and garlic paste dried red chillies to it. Stir fry for a minute and then add chopped bell pepper. A minute later add chopped spring onions. Add the soya sauce and tomato sauce to it. Mix well.Add the fried cauliflower florets to the pan and toss well. Garnish it with finely chopped spring onions. Serve gobi manchurian hot.|10.00 minutes|4|Indian Food Forever