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Friday, October 16, 2015

Gobi Manchurian - Dry version

This is the dry version of Gobi Manchurian. 

Preparation Time: 10 minutes 
Cook time : 20 minutes 
Serves : 4-6


For boiling:

Cauliflower/Gobi: 1 medium size. If you measure by cups, about 5 cups.
Turmeric: 1/2 tsp
Salt to taste 

For Sauce :

Tomato ketchup : 1/2 cup
Vinegar : 2 tsp
Soy sauce: 3 tsp
Red chili powder: 2 tsp 
Red orange color: a pinch
Sugar : 1.5 tsp
Salt to taste

For Batter:

All purpose flour/maida : 1 cup
Corn flour/starch : 1/2 cup
Ginger garlic paste : 1.5 tsp
Red chili powder: 2 tsp
Cumin powder: 1tsp
Soy sauce: 1 tsp
Salt to taste

Onion : 1 finely chopped 
Green pepper/capsicum: 1 finely chopped 
Ginger garlic paste: 1.5 tsp
Green onions/scallions: 1 chopped 
Corn starch: 2 tsp
Water : 3 tbsp


Cut the cauliflower into bite size pieces.
Boil water in a 3 qt pan, add turmeric, salt and cauliflower and cook for 7 minutes.
Drain the water and keep the cauliflower aside to cool a little.

Mix all ingredients under for sauce and prepare your sauce. Keep aside.

Mix your batter with all the ingredients under batter and add water. The consistency should be where the batter should coat the cauliflower and not drip off. So, slowly add water starting with 1/2 cup.

Heat oil in a pan to deep fry and once the oil is hot enough, start frying the cauliflower dipped in the batter. Fry them till golden.

 Once all the frying is complete, heat 2 tbsp oil in a pan and add Ginger garlic paste and fry for 30 seconds. Add onions and green peppers and cook on high heat for 2 minutes.

Add the sauce and mix well. Add the fried cauliflower and toss well so the sauce is coated. Make a slurry with corn starch and water and add it to the pan, toss well and turn off heat.

This quick tossing will keep the crispness.

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