Restaurant style Gobi Manchurian recipe
Deep fried cauliflower cooked in Indo Chinese sauce
Servings: 2
Ingredients
- 2 cups cauliflower florets
- 4 tbsp maida
- 4 tbsp cornflour
- 1 tbsp rice flour
- 1 tsp pepper powder
- Salt as needed
- Oil to deep fry
- For the sauce
- 1 tbsp oil
- 2 tbsp spring onion chopped white part
- 1 tbsp finely chopped garlic
- 1 green chili finely chopped
- 1 tbsp tomato ketchup
- 1 tsp soya sauce
- 1 tbsp chili sauce
- ½ cup water
- 1 tsp cornflour
- Salt
- ½ tsp pepper powder
- Spring onion greens to garnish
Instructions
- Wash the cauliflower and put them in hot water for a minute and drain the water completely.
- Pat dry them.
- In a bowl add 4 tbsp cornflour, 4 tbsp plain flour, 1 tsp pepper powder and little salt.
- Add water and make into a paste.
- Add the cauliflower florets into this.
- Coat everything well.
- Sprinkle 1 tbsp of rice flour and mix again.
- Heat oil for deep frying.
- Once the oil is hot deep fry the cauliflower florets.
- Keep the flame medium and fry on both sides.
- Keep aside.
- We are going to refry this again.
- Once all the cauliflowers are fried, keep the flame high and add fried the cauliflowers again.
- Once golden brown take out and drain in a kitchen towel.
- This ensures that the Manchurian stays crisp for a long time.
- Let's make the sauce.
- In a pan add oil and add the chopped green chili, garlic and spring onion whites.
- Saute well and add the sauces one by one.
- Mix well and add ½ cup water
- Now mix 1 tsp of corn flour with 2 tbsp of water .
- Cornflour slurry is ready.
- Add this to the sauce now.
- Mix well. Cook for a minute in high flame.
- Add the fried cauliflower to the sauce and coat evenly.
- Add 1 tsp pepper powder and mix well
- Switch off the flame and garnish with chopped spring onion greens.
Notes
1.Always pat fry the cauliflower before adding to the batter, else it will loosen up.
2. You can add finely chopped capsicum while making the sauce.
3. Do not put more cauliflower into the oil, add in batches
