Gobi manchurian

• cauliflower↗1

  cut into florets

• neutral oil such as sunflower or vegetable↗1tbsp tbsp

  for frying

• garlic cloves↗2

  chopped

• green chilli↗1

  chopped

• red onion↗1

  diced

• spring onions↗2

  finely sliced, plus extra to serve

• red pepper↗½

  diced

• green pepper↗½

  diced

• ketchup↗2 tbsp tbsp
• chilli sauce↗2 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• chilli flakes↗1 tbsp tbsp
• ground black pepper↗1 tbsp tbsp
• plain flour↗100g g
• cornflour↗20g
• chilli powder↗1 tsp
• Kashmiri chilli powder↗1 tsp

Step-by-step instructions

1. 1

   Cook the cauliflower florets in a large saucepan of boiling water for 8-10 mins, until tender, then drain in a colander and set aside.

2. 2

   Mix all the batter ingredients together in a large bowl with 1 tsp salt, then slowly pour in 200ml water, stirring all the time to make a smooth batter thick enough to coat the cauliflower.

3. 3

   Drop the florets into the batter and stir gently to coat. Pour enough oil into a large saucepan to half-fill the pan then put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds. Fry the cauliflower florets in batches for about 6 mins until golden and crisp, then leave to drain in a colander.

4. 4

   Heat 1 tbsp oil in a large wok over a low heat, then add the garlic, chopped chilli, red onion, spring onion, red and green peppers, and cook, stirring, for 2 mins.

5. 5

   Stir in the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and 1 tsp each salt and pepper and heat through for 1 min. Toss the fried florets in the sauce to coat. Serve in a bowl, sprinkled with chopped spring onions, if you like.