Gobi Manchurian

Few weeks back one of my friend called and asked why I have not posted Gobi Manchurian, one of the popular dish. I was having no answer. Even after that incident this recipe got delayed because of one or other reason. Finally this weekend I prepared this dish. This is the dry version of Gobi Manchurian.

RECIPE:

Cooking Time: 20-25 mins
Preparation Time: 10-15 mins

Ingredients:

• Cauliflower/gobi: 10-12 small florets
• Cornflour: 4 tbsp
• Maida/All purpose flour: 5 tbsp
• Red chilli sauce: 1/2 tsp
• Pepper pwd: 1/8 tsp
• Salt to taste

For Sauce:

• Onion: 1 small(finely chopped)
• Capsicum: 2-3 tbsp( finely chopped)
• Garlic: 2-3 tbsp(finely minced)
• Green chilli: 2-3(finely chopped)
• Soya sauce: 1 tsp
• Red chilli sauce: 1 tsp
• Tomato sauce: 2 tbsp
• Cornflour: 1 tbsp
• Pepper pwd: pinch
• Salt to taste

Method:

• In a bowl, combine maida/All purpose flour, cornflour, salt, red chilli sauce, pepper pwd  and water to make a thick and smooth batter.

• Wash and blanch all the cauliflower/gobi. Drain out and keep aside. 
• Combine the cauliflower and corn flour batter. Mix well so that all the cauliflower pices  are well coated with batter.

• Heat oil in pan/kadai and  deep fry all the cauliflower/gobi pieces  on low to  medium heat till its almost done. 
• When cauliflower pieces  are almost done then increase the flame and fry them till it turns golden brown and keep aside.

• Heat oil in a large wok/kadai and add the chopped garlic and stir fry for a few seconds. Add the green chilli and stir fry on high for a few seconds.
•  Add the chopped onions and capsicum. Fry on high for 2-3 mins 
•  Add soya sauce, tomato ketchup, chilli sauce and pepper pwd. Mix well and cook for mins.
• Mix 1 tbsp cornflour with 5 tbsp of water and add to above sauce  and cook for  a min.
• Add the fried cauliflower/gobi pieces and mix well.
• Serve hot.

Note: 

• Do not fry cauliflower/gobi pieces on high heat else it will cook from outside and inside it will be raw.
• Batter should be of thick consistency.