Gobi Manchurian Recipe #337020
very tasty yyummy
by sweet_1208
30 min | 15 min prep
SERVES 3 -5
- 1 medium cauliflower (clean and cut into big flowerets.)
- 1 bunch small spring onion
- 2 teaspoons gingerroot (chopped)
- 1 teaspoon garlic (finely chopped)
- 3 tablespoons cornflour
- 1/4 cup plain flour
- 1/4 teaspoon red chili powder
- 2 dried red chilies
- 3 tablespoons oil
- 1 1/2 cups water
- 1 tablespoon milk
- Boil the flowerets for around 5 minutes in plenty of water, to which a tbsp of milk has been added.
- Drain the residue after boiling and pat dry on a clean cloth.
- Make thin batter out of flour add 2 tbsp corn flour, 1/4 teaspoons each of ginger and garlic and red chilli powder and salt to taste.
- Dip the flowerets in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.
- Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
- Add 1 tablespoons corn flour to 1/4 cup water and dissolve well.
- Gradually add to the gravy and stir continuously till it resumes boiling.
- Boil till the gravy becomes transparent. Add flowerets and soy sauce.
- Boil for two to three minutes and remove.
- Serve hot with rice, rotis and noodles.
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5 stars