Gobi Manchurian Dry Recipe

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Ingredients:

  • Gobi Manchurian Dry

    Gobi Manchurian Dry

    Four mug cauliflower – separated into small florets

  • 2 teaspoon ginger — minced (add more should you like ginger flavor)
  • One tbsp garlic — minced
  • 3 tablespoons of maida (all-purpose flour)
  • Two tsp hammer toe flour
  • 1 tsp red chilli powder
  • 1/2 teaspoon white pepper powder
  • Two tsp salt
  • One teaspoon soy sauce
  • 1/2 teaspoon vinegar
  • With regard to Saute
  • 1 red onion — diced
  • One and a halfgreen bell pepper – diced
  • 2 green chillies – slitted and reduce in halves
  • 1 tsp ginger garlic paste
  • 3 tbsp green spring onions — finely chopped
  • 1 tablespoons of soy sauce
  • 2 tbsp chili-garlic sauce
  • Three tbsp tomato ketchup
  • Two teaspoon salt (or to taste)
  • Three tbsp oil (with regard to saute)
  • 2 cups oil (with regard to frying)

How to make Gobi Manchurian Dry

  • Clean the cauliflower florets as well as semi-boil them in salt drinking water with regard to few minutes. Drain the water completely as well as pat dry with a kitchen area towel.
  • Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto inside a dish. Create a heavy paste and add cauliflower and add in to coat it with the paste.
  • Heat some oil as well as deep fry the cauliflower florets and drain the surplus oil having a paper hand towel. Bare this aside.
  • Right now warmth 3 tablespoons of oil inside a broad saucepan upon higher fire. After that saute the actual red onions, green all kinds of peppers, ginger garlic, green chilli for a few minutes and when they change somewhat tender, add the actual fried cauliflower together with soy sauce, tomato ketchup, chilli garlic sauce and salt. Throw everything and mix nicely for few minutes before masala gets dried out. Lastly add the actual green onions minimizing the heat to low fire. Maintain stirring for an additional few minutes, then set aside.
  • Gobi Manchurian Dry is ready to serve.

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