Gobi Manchurian Recipe (Dry model)
Servings: 3–four
Prep Time: 15 mins
Prepare dinner Time: 20 minutes
Ingredients:
For the cauliflower fritters:
1 medium cauliflower (reduce into small florets)
Half cup all-motive flour (maida)
1/four cup cornflour
1 tsp ginger-garlic paste
Half tsp black pepper
Salt to flavor
Water (as wanted)
Oil (for deep frying)
For the Manchurian sauce:
1 tbsp oil
1 tbsp finely chopped garlic
1 tsp chopped ginger
2–3 green chilies, chopped
1 small onion, finely chopped
1/2 capsicum (bell pepper), diced
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp chili sauce (adjust to flavor)
1 tsp vinegar
Half of tsp sugar (non-compulsory)
Spring onions for garnish
Step-with the aid of-Step instructions:
Blanch Cauliflower:
Boil water with a bit salt, add cauliflower florets, and blanch for two–three mins. Drain and set aside.
Make Batter:
Blend maida, cornflour, ginger-garlic paste, pepper, salt, and water right into a thick, easy batter.
Fry Gobi:
Dip each floret within the batter and deep-fry till golden and crisp. Drain on paper towels.
Prepare Sauce:
Warmth oil in a wok or pan. Sauté garlic, ginger, and green chilies. Upload onions and capsicum, stir-fry on high warmness for two–three minutes.
Add Sauces:
Upload soy sauce, ketchup, chili sauce, vinegar, sugar, and a pinch of salt. Blend well.
Combine:
Upload fried gobi and toss to coat frivolously with the sauce.
Serve hot:
Garnish with chopped spring onions and serve at once.
Serving concept:
Ideal as a snack or starter with fried rice or noodles!
Crispy, spicy, and packed with Indo-chinese flavors—Gobi Manchurian is constantly a crowd favourite!
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