Gobi (Cauliflower) Manchurian

Indo Chinese Delicacy –

Adaptation of Chinese cooking and Seasoning techniques to suit Indian taste 🙂

Tags : Curry/Masala, Kids corner & snacks

Ingredients

For Manchurian:

Cauliflower – 1 medium

Corn flour – 2- 3 tsp

All purpose flour/Maida – 1 cup

Ginger garlic paste – 1 tsp

Salt

Pepper – 1/2 tsp

For the dry gravy:

Onion cubed – 1 medium

Capsicum cubed – 1/2 cup

Ginger garlic chopped 1 tsp

Green chillies chopped- 2-3

Garam masala – 1/2 tsp

Chicken masala- 1/2 tsp

Soy sauce – 4 tsp

Chilli sauce – 2 tsp

Tomato sauce – 2 tsp

Oil

Salt to taste

Coriander leaves/Spring onion few

Method:

Remove the florets carefully. Wash and clean the cauliflower florets.

Heat a deep pan with more water and bring to boil , now add the cauliflower and cook the florets in boiling water for 2 minutes only. then drain well.

Make a smooth paste of Corn flour, maida, salt, pepper, ginger garlic paste. keep it aside.

Heat a pan for deep fry the cauliflower with oil, dip the cauliflower in the paste and deep fry till golden colour. keep it aside.

For the gravy, heat another deep pan with 2 tsp Oil, saute the cubed onion, until transparent, add ginger garlic chopped saute for 2 minutes. Then add cubed capsicum, saute for 2 minutes. add garam masala, chicken masala, adjust the salt, add soy sauce, chilli sauce, tomato sauce. Then add the fried cauliflower to this masala. Stir well so that all the flavours get blended well. Garnish with some Coriander leaves/ Spring onion .