Ingredients:
For frying
- Cauliflower florets 250g
- Plain flour 1/2 cup
- Corn flour 1/2 cup
- Salt 1/4 tsp
- Kashmiri chilli powder 2 tsp
- Water 1/2 cup
- Onion 1/2 (50g)
- Capsicum 1/2 (50g)
- Ginger finely chopped 1 tbs (10g)
- Garlic finely chopped 2 tbs (20g)
- Green chilli finely chopped 3-4 No (10g)
- Spring onion
- Coriander leaves
- Soya sauce 1 tbs
- Tomato sauce 1 tbs
- Red chilli sauce 1 tbs
- Vinegar 1 tsp
- Pepper powder 1/4 tsp
- Kashmiri chilli powder 1/2 tsp
- Clean the cauliflower florets very well
- Combine together maida, corn flour, salt, chilli powder and water
- Make a smooth batter of semi thick consistency
- Add the cauliflower florets in the batter and mix well
- Put the batter coated florets one by one in hot oil (170 degree C)
- Do not overcrowd the pan
- Fry them till light golden in color (about 5 minutes)
- Remove from oil and keep aside
- Heat up 2 tbs oil in a kadai or wok
- Add finely chopped onion and stir on high flame for 2 minutes
- Add ginger, garlic, white part of spring onion (1tbs), green chilli and coriander leaves (1 tbs)
- Stir on high flame for 1 minute
- Add capsicum and stir on high flame for 1 minute
- Add the sauce mix (mentioned under 'for sauce mix')
- Add 1/2 cup of water
- let this boil
- Mix together 1 tsp of corn four and 1/4 cup of water
- Add corn flour slurry little by little to thicken the sauce
- Add more salt or any sauce if necessary
- Turn of the flame and keep aside
- Heat up the oil again (180 degree C)
- Add the fried gobi and fry for 2-3 minutes till they become golden brown and crispy
- Remove from oil and add to the gravy
- Combine well
- Add spring onion green and coriander leaves
- Add a fat pinch of garam masala
- Delicious gobi manchurian is ready to serve
- Serve hot as a starter or with fried rice
No comments:
Post a Comment