Gobi Manchurian
This Indo-Chinese dish is traditionally deep-fried before tossing with the sweet and hot sauce, but here we’ve roasted it in the oven for a simpler, lighter version
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Cooking tools:
- Kitchen scale
- Wok
- Baking sheet
- Oven
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Wooden spoon
- Spatula
- Tongs
- Serving bowl
Ingredients
- 1 cauliflower broken into small florets
- 50g plain flour
- 25g cornflour
- ½ tsp ground turmeric
- 1 tsp sesame oil
- cooked rice to serve
- 1 tbsp groundnut oil
- 2 garlic cloves crushed
- thumb-sized piece of ginger finely grated
- 1 red chilli sliced, plus extra to serve
- 4 spring onions chopped, plus extra to serve
- 1 green pepper chopped
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp rice vinegar
- 2 tbsp chilli sauce
- 1 tbsp honey
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