Gobi Manchurian Dry

🔥 Prep

• Separate the cauliflower into 300 g florets, rinse, and pat dry.
• In a bowl, combine 3 tbsp corn flour, 2 tbsp maida, and 1.25 tsp salt; mix thoroughly.
• Add about 60‑80 ml water to the flour mixture to form a thick, smooth batter.
• Peel and mince the 6 cloves of garlic.
• Trim and finely chop the 2 spring onions (both white and green parts).
• Measure out 1.5 tbsp soy sauce and set aside.
• Pour 300 ml oil into a deep pan or kadai for deep‑frying.

🔥 Cook

• 1. Heat the 300 ml oil over medium-high heat until it reaches ~180 °C (a small batter drop sizzles and rises).
• 2. Dip each cauliflower floret into the batter, coating evenly, and carefully lower into the hot oil.
• 3. Fry the coated florets for 3‑4 minutes, turning occasionally, until golden brown and crisp.
• 4. Remove the fried cauliflower with a slotted spoon and drain on paper towels; set aside.
• 5. Discard excess oil, leaving about 1 tbsp, then reduce heat to medium.
• 6. Add the minced garlic and chopped spring onion to the pan and sauté for 30 seconds until fragrant.
• 7. Pour in the 1.5 tbsp soy sauce and stir quickly; let the mixture bubble for 10‑15 seconds.
• 8. Return the fried cauliflower florets to the pan and toss to coat them uniformly in the sauce.
• 9. Continue to toss over medium heat for 1‑2 minutes so the florets absorb the sauce and stay crisp.
• 10. Taste and adjust salt if needed (a pinch more if required), then remove from heat.

🔥 Serve

• Transfer the Gobi Manchurian Dry to a serving plate or bowl, spreading it out evenly.
• Garnish with any remaining chopped spring onion greens for a fresh pop of color.
• Serve hot as an appetizer or side dish, paired with fried rice, noodles, or lemon wedges.