Ingredients:
- Cauliflower separated into florets : 500gms
- Corn Flour : 6 to 8 tablespoons
- Green chilies (minced) : 4 to 5
- Ginger paste : 1/2 tea spoon
- Garlic paste : 1/2 tea spoon
- Onion (chopped) : 1 (medium)
- Green capsicum (chopped) : 1 (medium)
- Soya sauce : 2 table spoons
- Vinegar : 2 table spoons
- Sugar : 1/4th tea spoon
- Maida : 2 to 3 table spoons
- Oil as required to deep fry
- Water as required
- Salt to taste
Preparetion Method: - Firstly wash the cauliflower florets and drain them. Keep it aside for some time.
- Meanwhile, mix corn flour, Maida and add little (a pinch) salt to taste with some water make sure the mixture is thick.
- Then add the cauliflower florets and mix it well.
- Keep the frying pan on the flame with some oil in it to deep fry.
- When the oil is hot, put all the cauliflower florets into the oil. Deep fry till it is golden brown.
- Then remove the cauliflower florets and drain them (the best way to drain them is to put them on a tissue paper so that the paper will absorb some oil).
- Pour 2 to 3 tablespoon of oil in a pan.
- Put the chopped onions and green chilies into the pan and fry. But, don’t fry it more (medium fry).
- Then add soya sauce and vinegar to it. Also, add ginger garlic paste into the pan and stir it well.
- After this, add sugar as well as salt (as required) into the pan and mix it well.
- Now, you add the cauliflower florets (which were fried before) and then add Capsicum into to the pan stir it for some time.
- Make sure the capsicum is not fried completely (If the capsicum is half fried it gives a good taste).
- Gobi Manchurian is ready.
- Serve hot with Tomato and Chilly sauce.
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