Gobi Manchurian Dry Recipe

Ingrediennts:

• Cauliflower Florets - 2 cups
• Ginger - 1 tsp, minced
• Garlic - 1 tblsp, minced
• Maida - 1 to 2 tblsp
• Corn Flour - 1 tsp
• Red Chilli Powder - 1/2 tsp
• White Pepper Powder - a large pinch
• Soy Sauce - 1/2 tsp + 1/2 tblsp
• Red Onion - 1/4 cup, diced
• Green Capsicum - 1/4 cup, diced
• Green Chilli - 1, slit, halved
• Ginger Garlic Paste - 1/2 tsp
• Chilli Garlic Sauce - 1 tblsp
• Ketchup - 2 tblsp
• Spring Onions - 2 tblsp, finely chopped
• Vinegar - 1/4 tsp + 1/4 tsp
• Salt as per taste
• Oil - 1 cup + 2 tblsp
• Coriander Leaves - few, chopped

Method:

1. Wash the florets and boil them for 2 minutes in salt water.
2. Drain and pat dry.
3. In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt.
4. Mix well to make a thick paste.
5. Add the cauliflower florets and toss to coat well.
6. Heat oil in a pan.
7. Deep fry the florets and keep aside.
8. Heat 2 tblsp oil in a different pan.
9. Saute the onions, capsicums, ginger garlic paste and green chillies for a minute.
10. Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt.
11. Mix well until it becomes dry.
12. Add the spring onions and stir for a few minutes.
13. Garnish with coriander leaves.
14. Serve hot.

 
Note: image is for illustration purposes only and not that of the actual recipe.