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.