Gobi Manchurian:

 This is one dish which we make sure to order in any restaurant. Of late I have started making this at home. And here goes the recipe I follow.

This recipe is for my bro...

Ingredients:

Cauliflower/Gobi – 500 grams

Oil - for deep frying

Maida/All Purpose Flour – 4 tbsp

Cornflour – 4 tbsp

Rice flour – 2 tbsp

Pepper Powder – 1 tsp

Salt to taste

Garlic – 5 grams

Ginger – 5 grams

Green Chilly – 20 grams

onions – 50 grams

Capsicum – 30 gramsl (optional)

Tomato Sauce – 1 tbsp

Soya Sauce – 2 tsps

Cornflour – 1 tbsp

Coriander leaves - few

Method:

• Separate the cauliflower into small florets.
• Put them in salted boiling water for about 10 minutes. Drain and keep aside.
• In a bowl, add the Maida, Cornflour, rice flour, pepper powder and little salt and mix well.
• Now add water and make into a batter of dropping consistency.
• Heat oil for deep frying.
• Drop the cauliflower florets into the batter and spoon them into the hot oil one by one.
• Cook on medium flame, till the outer batter is cooked and turns crispy. Drain on to a tissue and keep aside.
• Finely chop the ginger, garlic, onions, capsicum and green chillies.
• Heat a Kadai with oil, add the green chillies, ginger and garlic and fry for a minute. Next add the onions and sauté.
• Next add the chopped capsicum and fry for about 2 to 3 minutes on medium flame.
• Now add the tomato sauce and soya sauce and salt sauté well.
• Dissolve the cornflour in ½ a cup of water and add it. Stir well, till you get a semi solid, shiny consistency.
• Adjust the consistency of the gravy by adding more water if needed.
• Now add the fried cauliflower florets and mix well.
• Switch off stove and leave the mix for some time so that the gravy is absorbed in the fried cauliflower.
• Finally garnish with the coriander leaves.

Yummy Gobi Manchurian is ready!