Gobi Manchuriya


Cauliflower pieces ---2 cups
Spring opinions----2 bunches
Garlic pods------10
Soy sauce----5 Tsp
Green Chillis---5
Hot&Sweet Tomato Sauce--5 Tsp
Olive oil---2 Tsp
Regular cooking oil----for frying
Corn flour / Besan----1 cup
Red chilli powder--1 tsp(if required)

Preparation Method:

1. Cut cauliflower into florets keep in a bowl.

2. Sprinkle a thick layer of corn flour/ besan on cauliflower florets and sprinkle water on it. This will give flour coating on cauliflower florets.

3. Deep fry these flour coated cauliflower florets in hot oil, gently and carefully to light golden brown color. Keep the fried florets aside.

4.Chop spring onions, garlic pieces, green chillis and keep aside.

5. In a pan, heat 2 Tsp of olive oil. Add chopped spring onions, green chillis and garlic pieces. Fry to golden brown color.

6. Add soy sauce and hot& sweet sauce pinch of salt and fry well. (Soy sauce is already salty, so no need of more salt)

7. Insert the cauliflower pakodas gently into the gravy and mix well. Make sure the sauce coating is on all the florets.

8. Fry for 2 more minutes.

Gobi Manchuriya / Cauliflower manchuriya is ready. Eat like a snack or eat along with Chinese fried rice or white rice.

Tip:1. If you like gravy kind of gobi manchuriya……add more soy sauce and hot& sweet sauce and prepare more gravy.

2. If you like a thick coating of flour on cauliflower: In a vessel mix corn flour / besan with pinch of salt, red chili powder and water to pakoda batter consistency.
Insert boiled cauliflower florets into the batter and deep fry in oil. Prepare cauliflower pakodas and keep aside.

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