August 15, 2014

Dry Gobi Manchurian

When I hear Gobi Manchurian before, I used to think OMG this should be hard to make at home. But when I researched few recipes and made my own version, I have made this more than 5 times now, Its always a hit. With no more stories, Here comes the recipe.

Cauliflower - 1 cut the florets and keep it in hot water for a min
Capsicum - 1/2 cubed
Onion - 1/2 cubed
Garlic - 4 or 5 gloves minced
Ginger - 1 inch piece minced
Spring onion/Coriander leaves - to garnish

To make a batter:
Maida - 2 tbsp
Corn flour - 2 tbsp
Rice flour - 1 tbsp
Pepper powder - 1 tbsp
Garlic paste - 3/4 tbsp
Salt as needed

To make sauce:
Tomato sauce/Ketchup - 1 tbsp
Red chilli sauce - 1 tbsp
Soy sauce - 2 tbsp
Salt as needed

Take the florets and keep it immersed in hot water. Drain the water and set aside.
Take all the ingredients under to make batter in a bowl
Make it into a smooth batter and put the florets into this batter
Deep fry these florets in medium flame until they turn golden brown. Drain excess oil in a paper towel.

Mix all the sauces under the list to make sauce
Heat oil on a fry pan and add the ginger and garlic minces. Cook till it gets cooked.

Add the cubed onion and capsicum and saute for a minute. I just did for a couple of mins coz i like my capsicum to be crunchy.
Add the sauce mixture and give a good mix.
By the time you are ready to serve or eat, mix the fried florets with the sauce mixture and garnish with spring onions/coriander leaves.
Yummy crunchy manchurian is ready:)

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