Gobi Manchurian

• 1 Large Head of Cauliflower (cut into florets)

Dry Batter:

• 3/4 cup all purpose flour

• 1/4 cup cornstarch

• 1/2 to 1 teaspoon of red chili powder (depends on your spice tolerance)

• 2 teaspoons turmeric powder

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt

• 3/4 to 1 cup water

• Oil for deep frying (personally I air fry)

Sauce:

• 2 tablespoons oil

• 1 tablespoon garlic, finely chopped

• 1 tablespoon ginger, finely chopped

• 1 tablespoon green chili, finely chopped

• 1/3 cup onions, finely chopped

• 1/4 cup bell pepper, chopped

• 3 tablespoon soy sauce

• 2 to 3 tablespoons sambal paste

• 1/4 teaspoon red chili powder

• 1 tablespoon rice vinegar

• 1 teaspoon sugar (to taste)

• salt as needed

• 3/4 teaspoon ground black pepper

• Cornstarch slurry: 3 teaspoons cornstarch + 1 tablespoon water

• 2 teaspoons green onions (for garnish)

1. Cut cauliflower head into small florets, wash then leave out to dry for about 2 hours

2. Mix all of the dry ingredients in a bowl, add the water to make a nice batter

3. Dip each cauliflower piece into the batter and either deep fry until golden brown or air fry at 390* for 12-15 minutes

4. Add oil to a wide pot at medium high heat. Add the garlic, ginger, green chili, and onions

5. When the garlic, ginger, green chili, and onions are golden brown. Add soy sauce, sambal paste, and rice vinegar

6. Add red chili powder, sugar, salt and black pepper

7. Add a cornstarch slurry and simmer on high heat until thick

8. Toss in (air) fried cauliflower and add green onions

9. Serve with rice and enjoy!!