Gobi Manchurian

INGREDIENTS:
1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

METHOD:
- In a large bowl, combine the chapati atta , rice flour, 1/2 cup cornflour, baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste.
- Mix well with water, till you get the consistency of thin batter.
- Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
- In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste.
- The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
- Now add the chopped garlic and green chilli paste and fry for a minute.
- Add the soy souce and stir for a minute.
- Bring down the heat and then add the cornflour-water paste and the red coloring.
- The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped coriander leaves and stir for 20 seconds.
- The leaves should not lose thier color.
- Take this mixture from the heat and pour it onto the fried caulilower.
- If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.
- But this will turn the cauliflower soggy.
- It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...