Method
A treat for cold winter, a starter for any good meal and a snack, Gobi Manchurian is a treat for both vegetarians and non-vegetarians. A comfort food, a tasty nibble, an excellent side dish, an excellent party food, a tasty treat for fussy eaters, kid`s delight, Gobi Manchurian can be had in so many ways.

Gobi Manchurian is a deceiving dish. It seems extremely simple to make and it is, if precision is given to following the technique. The batter in which the florets are dipped if made too thick or thin could make your floret too doughy or oil laden. Gravy or dry - however you serve it, the trick of making perfect Manchurian is in the art of frying it.

The alternative baking methods for the faint-hearted might have earned a few wows but traditionalists would agree that the key to a good Gobi Manchurian is to fry it well!

Pre-Preparations:
1. Take a wide mouthed vessel and transfer the cauliflower florets to it. Pour boiling water over the florets mixed with salt and turmeric powder. This would help clean the florets well as well as help remove worms if any. This process will also help tenderize the florets a bit. Let it sit for about 10-15 mins.
2. In another bowl add maida, corn flour, baking powder, chilli powder and salt. Mix well, make a well and pour little water to gradually mix and make a batter.
3. The batter should neither be runny nor overly thick. Add the florets to the batter and coat it well. Keep aside.

Preparation:

For Florets:
1) In a heavy bottom wok heat oil for deep frying
2) Once hot, add the florets and fry. Based on the breadth of the wok and amount of oil taken add the florets ensuring its not over-crowded. Else the florets might take longer to cook and absorb lot of oil.
3) Fry the florets till golden brown and transfer on kitchen towel or paper napkins.
4) Repeat the process for the remaining florets and keep aside.

For gravy/finishing touch:
1)Heat oil In a pan.
2) Saute ginger, garlic, spring onion, split chilli for a minute
3) Add tomato puree and mix well. to it add the sauces, pepper powder and salt and stir well for a while till they all blend in well.
4) Add water or stock to the sauces and bring it to boil.
5) Take corn flour and mix it with a little water to make a paste and add it to the boiling water or stock. Ensure the stock is constantly stirred while adding corn flour.
6) To the thickened stock or liquid add the deep fried florets and let cook for another 2-3 minutes.
7) Remove from heat, transfer to a serving bowl, garnish with spring onions and serve with accompaniments of your choice.

Notes:
1) You could reduce the water to make it as semi-gravy
2) You could use sesame oil for sauteing, it would add to the flavour - it`s optional
3) If you like the gravy to be spicier you could increase the chilli sauce or ginger. The sauces play an important role in the gravy so you could alter the amounts to get the desired flavour.
4) Add the fried florets to the gravy only before serving. If the florets sit for too long in the gravy it would become too soft and it`s coating would begin to separate spoiling the appeal factor of the dish.
5) You could fry the florets for a few seconds longer to get crispier florets.
They can be eaten as it is or sauteed with sliced onions, garlic, julienne ginger, tomato sauce, chilly sauce and soy sauce for dry Gobi Manchurian.

Image: Flickr/creativecommons mlinksva