Ingredients:
Gobi Manchurian:
Cauliflower – 1/2
All purpose flour/ Maida – 3 tb sp
Corn flour – 5 tb sp
Ginger +Garlic paste – 1 tb sp
Garam Masala powder – 1 tb sp
Red chilli powder – 1 tb sp
Cumin powder/ Jeera powder – 1 tb sp
Coriander powder – 1tb sp
Salt – As per taste
Oil – To deep fry
Gravy:
Finely chopped ginger – 1 tb sp
Finely chopped garlic – 1 tb sp
Onion chopped – 1/2 cup
Spring Onions chopped – 1/2 cup
Coriander chopped – 2 tb sp (optional)
Corn flour – 1 tb sp
Soya sauce – 1 tb sp
Green chilli sauce – 1 tb sp
Red chilli sauce – 1 tb sp
Tomato sauce – 1 tb sp
Vinegar – 1/2 tb sp
Pinch of salt
Procedure:
- Wash and Chop cauliflower into small pieces and cook for 5 minutes in salted boiling water (salt – 1/2 tea spoon)
- Meanwhile heat oil for deep fry in a pan
- Drain water when it cooked well and remove excess water by paper napkin. Keep it aside
- Prepare batter in a bowl by adding all purpose flour/maida, corn flour, ginger-garlic paste, red chilli powder, garam masala powder, coriander powder, cumin powder and salt to taste mix it well without any lumps
- Make sure batter should be medium thickness
- Dip cauliflower pieces one by one in it and coat it fully with batter
- Drop coated cauliflower pieces with spoon in medium to high heated oil to deep fry
- Repeat the same process till cauliflower pieces completed
- Take out fried Gobi Manchurian on paper towel in a plate or bowl
- Keep it aside
Gravy procedure:
- Add oil in medium heated frying pan
- First add chopped ginger and garlic let it fry and saute till color changes
- Mean while prepare sauce: Take a bowl add corn flour and add water mix it well with out any lumps
- Next add soya sauce, green chill sauce, red chilli sauce, tomato sauce and pinch of salt. Mix it well and keep aside
- Now add chopped onions Saute till onion color changes to brownish
- Add spring onion and stir for few seconds
- Next add corn flour mix and saute well
- If required add water
- Next add fried Gobi Manchurian in pan, saute 2 minutes
- Finally add chopped coriander and saute it. It’s cooked when the gravy becomes thick and consistency decreases
- Take out in a bowl and garnish with spring onion
- Gobi Manchurian Gravy is ready
- Serve it with sliced onion and lemon πΒ you feel awesome taste. Have it atΒ evening times/rainy season/winter

9 Comments Add yours