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Export 20 ingredients for grocery delivery
Step 1
To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.Saute for 1 minute until ginger-garlic start changing color.
Step 2
Then add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.
Step 3
Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.
Step 4
Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.Drain water and place florets on a paper tissue. Pat dry each individually.
Step 5
To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.Form a smooth, free-flowing batter. It should not be too thick or thin.
Step 6
Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.
Step 7
Drain off the excess batter and carefully drop florets into the hot oil.Fry on medium heat for 6 to 7 minutes, until crispy and browned.
Step 8
Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).Toss to combine until all the florets are well coated with the sauce.
Step 9
Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is!
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