Gobi Manchurian is an Indo-Chinese recipe where marinated cauliflower is deep fried and cooked with mixture of sauces.
Ingredients
1 medium size cauliflower
1-2 tablespoon of all purpose flour or maida
2-3 tablespoon of corn flour
1 medium size onion finely chopped
2-3 strands of spring onion
a block of chopped ginger
2 cloves of garlic
2 green chilies finely cut
2 table spoon of Tomato sauce
2 table spoon of soya sauce
2 table spoon of Chili sauce
1/2 tea spoon of vinegar
Salt, red chili powder and black pepper
Instructions
- Wash cauliflower thoroughly in warm water and separate the cauliflower florets.
- Add little salt, red chili powder and a pinch of black pepper so that the cauliflower florets itself doesn't taste blunt.
- Add around 1 table spoon of corn flour and around 1 table spoon of all purpose flour little by little. Add very little water, only the amount required to make a thick batter. Mix it thoroughly with hands so that the batter coats well the florets. Keep it like this for around 10-15 minutes.
- Heat oil in a pan and deep fry marinated florets until it is golden brown and crispy. After putting the marinated florets in the oil, don't touch it for first 1-2 minutes so that the coating doesn't come out. You may do this in batches to avoid over crowding as that may result in sogginess.
- Heat 2-3 table spoons of oil in a pan and add ginger-garlic. Saute till the raw smell goes off.
- Add the spring onion white, chopped onion, green chilies and saute well for 3-5 minutes.
- Add tomato sauce, soya sauce, chili sauce and vinegar and mix well.
- Mix 1 table spoon of corn flour in half a cup of water and add that to the pan. Add little salt and pinch of black pepper. Be cautious while adding salt as the sauce that we added also contain salt. Let it cook for around 1-2 minutes.
- Add the deep fried cauliflower florets and mix well and let it cook for another 1-2 minutes in low flame.
- Garnish with spring onion greens and serve gobi manchurian dry hot.
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