“Gobi Manchurian Dry”, a yummy vegetarian delight from the Indo Chinese cuisine. Cauliflower is probably the one veggie’s Favourite item.
Ingredients (1 cup = 250 ML)
for batter:
½ cup maida / plain flour / refined flour
2 tbsp corn flour
1 tbsp ginger-garlic paste / adrak-lasun ki paste
1 tsp kashmiri red chili powder / lal mirch powder
salt to taste
1 tsp soy sauce
water as required to prepare batter
2 cups gobi/cauliflower florets – boiled 1 minute
oil for deep frying
for gravy:
2 tsp oil
2 cloves garlic / lasun finely chopped
½ cup spring onions finely chopped
1 tbsp chili sauce
1 tbsp tomato sauce
½ tsp pepper crushed
1 tbsp soy sauce
1 tbsp vinegar
salt to taste
for cornflour water:
2 tsp cornflour
1 cup water
Instructions
firstly, in a large mixing bowl take maida and corn flour.
further add ginger garlic paste, chilli powder, salt and soy sauce.
add water as required and make a smooth batter.
now add in boiled gobi florets and deep fry in hot oil till they turn golden brown.
drain off the gobi over a kitchen towel to remove excess oil. keep aside.
in a large kadai heat oil and saute garlic on high flame.
further, saute spring onion and capsicum.
additionally add chilli sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
mix well and saute for a minute.
add cornflour water and stir well till they turn translucent.
additionally, add fried gobi.
mix gently making sure the sauce has coated well uniformly.
finally, transfer to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
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