500 gm cauliflower – grated
2 eggs – slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajinomoto – optional
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum – chopped

    For Sauce, Mix together:

3 Tbsp corn flour, blended with 1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery
1/4 tsp ajinomoto – optional
2 cups water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Gobhi Manchurian

. Gather all your ingredients and make sure the cucumber florets are medium in size.
. Mix all the ingredients – egg, flour, garlic, ginger paste and ajino moto to make a thick batter and then coat the cauliflower in it.
. Let the coated cauliflower rest for 5 to 10 minutes.
. Heat the oil and fry the cauliflower till its golden brown and crisp. Make sure you fry the cauliflower on high heat.
. Let the cauliflower rest on a tissue or any kind of paper which can soak the oil.
. Heat the 2 tbsp oil, and stir-fry the garlic and onion over high heat. Let them cook till the onion seems translucent.
. Add the capsicum and turn around a few times.
. Slowly pour in the sauce and let it simmer. Over time, you’ll see the mix losing water and becoming thicker with time. Keep it cooking till the sauce seems a bit translucent.
. Add the cauliflower florets to the sauce.
. Stir them around till they’re completely doused in sauce.
. Serve hot.

gobi manchurian-330

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