GOBI MANJURIAN

Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.There are two different variants of Gobi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, maida, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has a typical garnish of spring onion. 

INGREDIENTS:

Cauliflower florets -2 cup

For batter:

Maida - 4 tbsp

Cornflour - 3 tbsp

Rice flour - 1 tsp

Soy sauce - 1 tsp

Salt to taste

Red chili powder - 1 tsp 

For fry:

Ginger garlic paste - 1 tsp

Onion - 1

Green chili - 1

Spring onion - 1/8 cup chopped

Soy sauce - 2 to 3 tbsp

Tomato ketchup - 2 tbsp

Chilli sauce - 1 tbsp

Salt to taste

Vinegar - 1 tsp 

coriander leaves

Celery

METHOD :

1.Boil water in a skillet with a pinch of salt and turmeric powder, then switch off the flame and add cauliflower florets. After 5 min drains excess water and keep it aside.

2. In a bowl, mix maida, cornflour, rice flour, soy sauce, salt, a pinch of red food color, red chili powder. Add water little by little and stir to make a batter.

3. Marinate the drained cauliflower in the mix.

4.Heat oil in a pan and deep fry the cauliflower florets.

5. Heat oil in another wide pan and add ginger garlic paste, onion, green chili, spring onion and a pinch of salt.

6. Add soy sauce, tomato ketchup, chili sauce, vinegar.

7. Add deep fried florets.

8. Toss everything for 2-3 mins on high flame. Garnish with spring onion, coriander leaves, celery.