Tuesday, July 12, 2011

Gobi Manchurian



Ingredients

Cauliflower Florets – 5 cup
Oil – for frying

For Batter

All- Purpose Flour – ½ cup
Rice Flour – 1 tbsp
Red Chili Powder – ½ tsp
Ginger-Garlic Paste – 1 tsp
Salt – 1 tsp

For Sauce

Onion – 1 ½ cup, diced
Red & Green Pepper – 1 cup, diced
Red Chili Powder – 1 tsp
Ginger – 1 tsp, finely chopped
Garlic – 1 tsp, finely chopped
Green Chilly – 1 tsp, finely chopped
Tomato Sauce/Ketchup – 2tsp
Tomato Paste – 1 tsp
Soy Sauce – 3 Tbsp
Corn Flour – 1 tsp
Salt – to taste
Oil – 2 tbsp

Preparation

Combine all-purpose flour, rice flour and water to make a thick batter. Add red chili powder, ginger-garlic paste and salt. Dip florets in batter and fry till it turns golden brown. Keep it aside.

Heat oil in a pan and add ginger, garlic and green chilly. Fry for 30 seconds and add onion, red and green peppers. Sauté for 2 minutes. Add tomato paste, tomato sauce and soy sauce. Add chili powder and salt. Mix well. Add corn flour in one cup of water and mix with sauce. When gravy becomes thickens, switch off the flame and add fried florets and mix well.

Note

Don’t cook fried florets in sauce, since it gets soft.

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