People enjoy Gobi Manchurian, an Indo-Chinese meal that has crispy cauliflower florets in a spicy-tangy sauce. You can serve it as a starter (without gravy) or as a side dish with gravy. This is how to produce the dry version at home.
Ingredients
- 1 medium cauliflower (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/4 cup cornflour
- 1 tbsp ginger-garlic paste
- 1 onion (chopped)
- 1 capsicum (diced)
- 2–3 green chilies (slit)
- 1 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tbsp tomato ketchup
- 1/2 tsp vinegar
- salt and pepper to taste
- and water as needed.
Step By Step Guide
Get the cauliflower ready
Blanch the florets in hot, salty water for 3 to 4 minutes. Get rid of the water and pat dry.
Make the batter
To prepare a smooth batter, mix together all-purpose flour, cornflour, ginger-garlic paste, salt, pepper, and water.
Fry the cauliflower
Dip the florets in batter and deep-fry them until they are golden brown and crispy. Put aside.
Make the sauce
Heat some oil in a wok. Put in the garlic, ginger, chilies, and the whites of the spring onions. Sauté for one minute.
Make the sauce thicker
Stir the sauce until it thickens a little, then add the fried gobi. Mix until everything is well-coated
Garnish And Serve
Add the spring onion greens and serve delicious Gobi manchurian hot.
