Gobi Manchurian (Dry)

Gobi (Cauliflower) Manchurian is one of the “can’t avoid at any cost ” veg starter when you go to a restaurant. Why shouldn’t we make this dish at home with better health and taste as added benefits. I decided to try out this dish at home once again. ( As my first trial couple of years back was a disaster.It was soggy and sticky)This time i wanted it to be crispy and perfect and this time it was just out of the world.;)
Here’s the recipe for you.
1. Cauliflower – 1 medium sized
2. Ginger garlic paste – 1 tsp, Minced ginger and garlic- i tsp each
3. salt – to taste
4. Chilli powder – 1/2 tsp
5. Oil for deep frying
6.soya sauce – 1 tbsp
7. Red chilly sauce – 1 tbsp
8.Tomato sauce – 2 tbsp
9. Vinegar- 1 tbsp
10. sugar- 1 tspn
11. onion- 1 small finely chopped
Cut the cauliflower into medium sized florets and clean them by dipping them in hot water for 10 minutes. Wash and keep aside.
Fisrt let’s make the batter ready for frying the cauliflower pieces.
For the batter
maida – 1/2 cup
cornflour – 1/4 cup
Rice flour – 1 tbsp
salt – to taste
Black pepper powder – 1/2 tsp

1.Mix all the above mentioned ingradients and make a thick batter. Add the cauliflower pieces into the batter and mix well. Make sure every piece is coated well with the batter. In case you have more cauliflower pieces and less batter, don’t be lazy. Please make some more batter. :)Fry the cauliflower till golden brown.
2.While you are frying them, you can even make the sauce ready if you can manage some multi tasking. Other wise, please keep the sauce ready before you fry the cauliflower.

3.For sauce

Heat 2 tbsp oil in a non stick pan and add chopped onions. Saute till the colour of onions turns pink. Add minced ginger and garlic to it and saute for 2 minutes.Add green chilli paste. Now you can add all the sauces, vinegar and sugar.Mix well and saute for 2 minutes. Your sauce is ready
4. Add the fried gobi into the sauce and mix well. Serve hot as a starter.


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