Gobi Manchurian (Cauli Flower Manchurian)

Wow i had never thought that i could actually make these at home. Just that the cauliflower was too much in the house and i thought of experimenting this dish. Surprise surprise it turned out so delicious. So lets begin.

For the frying batter (Most Important)

  • 3 tbsp. all purpose
  • 1/2 tbsp. corn flour
  • Salt & Pepper to taste
  • Enough water for a semi-thick smooth paste
  • Oil for deep frying

For the Manchurian Masala

  • 2 Cups of cut medium sized cauliflower florets
  • ¼ Cup green capsicum diced big cubes
  • ¼ Cup large diced cabbage leaves
  • 1 tbsp. sesame oil
  • 1-2 tsp. soya sauce
  • 1 tsp. dark soya sauce
  • 1 tsp. tomato sauce
  • 1 tsp. chilli sauce
  • 11/2 tsp. Vinegar
  • 1 tbsp. corn flour melted in water should be watery say like 7 tbsp. water1tbsp.
  • 1 tsp. Kashmiri red chilli powder
  • Salt to taste
  • ¼ cup fresh chopped Cilantro

Method

  • Mix the above for the batter, heat oil, fry them in hot oil reducing to medium high, until they are golden, remove and place them aside.
  • Now in non-stick pan heat oil, add the green capsicum and sauté until cooked, add salt to the mixture.
  • Once the capsicum is cooked, add tomato sauce, soy sauce, vinegar, and the corn flour paste, cook for further 5 to 7 minutes. Once the gravy thickens up, add the fried cauli flower florets and sauté on high flame until the sauce sticks to the Florets.
  • Finally garnish with fresh cilantro and enjoy!

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2 thoughts on “Gobi Manchurian (Cauli Flower Manchurian)

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