Gobi Manchurian

Wednesday, August 31, 2011

Preparation time: 25-30 minutes

Serves: 4 people

You will need:
  1. Cauliflower: 1(large) - cut into florets
  2. Onion: 1 no. - chopped
  3. Capsicum/Bell peppers: 1 no. - finely chopped
  4. Garlic pods: 2-3 nos.
  5. All purpose flour/Maida: 2 cups
  6. Corn Flour: 1/2 cup
  7. Cooking Oil: 2-3 tbsp
  8. Soya Sauce: 1 tbsp
  9. Tomato ketchup: 1/2 cup
  10. Red chilli powder: 1 tsp
  11. Water
  12. Salt - according to taste
Gobi Manchurian
  • In a bowl, add the maida, corn flour, red chilli powder, salt and water until you get a smooth batter. Mix well so the flour doesn't form lumps. Do not make the batter too watery. 
  • To this, add the cauliflower florets.
  • In a wide bottomed pan, add the oil and let it heat. 
  • Then deep fry the flour covered florets until they turn golden brown. Once all the florets are done, set them on a tissue paper to drain excess oil. Then set them aside.
  • In a wok, add 1 tsp oil, chopped onions and garlic.
  • Once the onions turn translucent, add the peppers and stir until they are al dente. 
  • Then add the tomato ketchup and soya sauce and mix well. I don't add salt here since the soya sauce is salty enough!
  • To this, add water and 1 tbsp of corn flour so that the sauce thickens. You can add more water if you would like the sauce to be of gravy consistency.
  • Once the sauce is cooked, add the fried cauliflower florets and let it simmer for approx. 5 minutes. 
  • Serve it hot as an appetizer. Perfect with a cup of chai!


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