Gobi Manchurian

Source:

Mrs. Sumathi


Ingredients:

Cauliflower - 1 (large)

Corn Flour - 3 tbsp

Maida - 1/4 cup

Soya Sauce - 2 tbsp

Salt - To taste

Capsicum - 2

Big Onions - 2

Garlic - 6 flakes

Ginger - 1 inch piece

Chilly Sauce - 1 tbsp

Tomato Sauce - 2 tbsp

Oil - To fry


Method:

1.  Chop capsicum and onions lengthwise.

2.  Peel skin of ginger, wash thoroughly, and chop finely.  Also, finely chop garlic flakes.

3.  Separate flowerettes of the cauliflower.  Wash them in water.

4.  Boil water, add salt, and dip the flowerettes for a minute and strain.

5.  In a broad vessel, add cornflour, maida, soya sauce, and salt and mix to a bajji batter consistency using just enough water.

6.  Dip flowerettes in this batter and deep fry till golden brown and crisp.

7.  In a kadai, heat 2 tbsp oil.  Add chopped onions, garlic and ginger and fry till onions are translucent.

8.  Add chopped capsicum and give a quick stir.

9.  Add the chilly sauce and tomato sauce and mix well.

10.  Now add the fried cauliflowerettes and mix until all the flowerettes are coated with the masala.  Serve hot.


My Notes:

Finely chopped spring onions can be used to garnish the gobi manchurian.  Add them at the end and give a quick stir and serve the manchurian hot and sizzling.

Either green chilly sauce or red chilly sauce can be used.