Gobi Manchurian(Cauliflower Manchurian)
Cauliflower - 1 Big
All purpose flour (Maida) - 2 tblsp
Corn flour (or corn starch) - 2 cups
Chilli powder - 2 tblsp
Pepper powder -1 tsp
Salt - 1 tsp
Water- as needed to make a thick batter
Onion - 1(Sliced)
Grlic - 3-4 cloves (finely chopped)
Ginger - 1"(finely chopped)
Colored peppers - (as needed)
Green chilli - 1 or 2
Tomato sauce - 4 tblsp
Chilly sauce - 1 tblsp (or as per your spice level)
Soy sauce - 3 tsp
Oil -2 tblsp
1.Seperate the florets and put in hot water for 5 minutes.
2.Mix all the other ingredients from batch-1
3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.
4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.
5.Add the colored pepper and saute for 2 mins .
6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.
7.Finally add the fried cauliflower florets into the mixture.
8.Mix it and garnish with finely chopped green onions or cilatro.
9.Serve it with fried rice, pulav or chappathi.
- Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry.
- To get the chinese flavour add a pinch of ajinamoto to the gravy.
- Add the fried cauliflower just before serving to maintain its crispiness.