Gobi / cauliflower manchurian is one of my favourite. This one or baby corn manchurian would be the first thing that we order along with masala papad on our visits to restaurants back in Bangalore.
To make this we need...
Gobi/ Cauliflower - 1 medium
Corn flour - 5 tbsp
All purpose flour/maida - 3 tbsp
Rice flour - 1 tbsp
Onion - 1 medium chopped fine
Ginger garlic paste - 1 tbsp
Garlic - 3 pods ( cut into small pieces)
Ajjinamotto - a pinch ( optional)
Kashmiri chilli powder - 1 tbsp
Soy sauce - 2 tbsp
Tomato sauce - 1 tbsp or more as needed
Red chilli sauce/tomato chilli sauce - 1 tbsp
Green onions - 3 tbsp chopped fine
Salt as needed
Oil for frying
Cut cauliflower into small florets ...wash and immerse them in hot water for 5 minutes ...then drain the water completely and pat dry.
In a mixing bowl add corn flour, maida, rice flour, little salt, chilli powder and mix well...add very little water to make a thick batter of a dropping consistency.
Heat oil for deep frying in a kadai/frying pan - when hot add the cauliflower florets in the batter in small batchesand drop them in hot oil and fry till they are very crisp and nice brown... remove and repeat for the remaining florets ... most of the time they get joined together .... remove/ break into small parts again after frying ...keep it aside.
Heat 2 tbsp of oil in a pan/kadai and add chopped onions ... fry till golden brown ...next add ginger garlic paste and saute for a minute....then add ajjinamotto and chopped garlic ( optional) and chopped green onions...saute for 3 - 4 minutes....next add little salt, soy sauce, tomato sauce and red chilli sauce and saute once...immediately add the fried cauliflower florets and mix lightly....I did not have green onions so have garnished with cilantro leaves.