Gobi Manchurian is a favorite item in our household.Dhivya loves it like anything and will finish the plate in no time.Whenever we eat out this would be our starter for sure.I wanted to incorporate the restuarant flovour in this and this was enjoyed by all at home.I usually make it dry but you can make it a semi gravy as well.You can eat this as a starter or have it with fried rice.The spring onions add a unique flavour here.So over to the recipe
INGREDIENTS
| Cauliflower florets | 20 |
| Onion | 1 no. chopped |
| Garlic | 3 cloves |
| Spring onion | 4 sprigs |
| Tomato sauce | 1tsp |
| Soy sauce | 1 tsp |
| Pepper powder | 1 tsp |
| Salt | as per taste |
| Sugar | 1/2 tsp |
| Maida | 3 tsp |
| Sodium bi carbonate | a pinch |
| Oil | as needed |
| Coriander leaves | a few |
| Green capsicum | 1no. |
| Ginger(optional) | a bit |
HOW TO MAKE
Stain the water once done.This will take 2-3 minutes.Make a batter of medium consistency of maida ,salt,sodium bi carbonate etc. and dip in the florets coating well.
Heat oil and one by one drop in the florets in hot oil.Once brown take them out.
In another pan add a little oil and add shredded ginger,garlic pods and fry well.Now add in finely chopped onions and capsicum.
Once fried add soy sauce,tomato sauce,pepper powder and little salt.Add in the fried florets and toss well.
Mix well and finely chopped spring onions and coriander leaves for garnish.
Serve hot as a starter or with fried rice.
Notes
- You can add corn flour one teaspoon in the batter for extra crispness.
- You can add red and yellow capsicum also alongwith green ones.
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