Restaurant-Style Gobhi Manchurian : Secret Recipe Revealed

The ban on roadside stalls selling the Indo-Chinese fusion dish Gobi Manchurian in Goa was prompted by health risks posed by artificial colors, 'reetha' powder, and substandard ingredients used during a 'zatra' (feast) in January, reflecting broader efforts to ensure food safety. Complaints about unhygienic practices during the festival led to the crackdown, highlighting concerns about public health and prompting municipal councils to take action to protect consumers. You can prepare this restaurant-style Gobi Manchurian dish with hygiene and pure ingredients without worrying about any health hazards to your family and friends, Ingredients: 1 medium-sized cauliflower (cut into florets) 1/2 cup all-purpose flour (maida) 1/4 cup cornstarch 1 tablespoon ginger-garlic paste 1 tablespoon soy sauce 1 tablespoon chili sauce 1 tablespoon tomato ketchup 1/2 teaspoon black pepper powder Salt to taste Oil for frying For the Manchurian sauce: 1 tablespoon oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 1/2 cup finely chopped onions 1/2 cup finely chopped capsicum (green bell pepper) 2-3 green chilies, finely chopped 2 tablespoons soy sauce 1 tablespoon chili sauce 1 tablespoon tomato ketchup 1 tablespoon cornstarch mixed with 3 tablespoons water (for thickening) 1/2 cup water Salt to taste Chopped spring onions for garnish Instructions: Prepare the cauliflower florets by blanching them in hot water for 2-3 minutes. Drain and keep them aside. In a bowl, mix maida, cornstarch, ginger-garlic paste, soy sauce, chili sauce, tomato ketchup, black pepper powder, and salt. Add water little by little to make a thick batter. Heat oil in a deep pan for frying. Dip each cauliflower floret into the batter, ensuring it is evenly coated, and deep fry until they turn golden brown and crispy. Remove them onto a paper towel to drain excess oil. In another pan, heat oil and add chopped garlic and ginger. Sauté for a minute until they turn aromatic. Add finely chopped onions, capsicum, and green chilies. Sauté on high heat for 2-3 minutes, keeping them crunchy. Add soy sauce, chili sauce, tomato ketchup, and salt. Mix well. Pour in water and let the sauce come to a simmer. Add the cornstarch-water mixture gradually while stirring continuously to avoid lumps. Cook until the sauce thickens to your desired consistency. Add the fried cauliflower florets to the sauce and toss them gently until they are evenly coated with the sauce. Garnish with chopped spring onions and serve hot. Get ready to enjoy the irresistible flavors of restaurant-style Gobhi Manchurian that will leave everyone craving for more! Don't forget to share this secret recipe with your friends and family for a delightful culinary experience