- Cut cauliflower into florets and blanch them in hot water. For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, white pepper powder and 1teaspoon light soya sauce. Add a little water and make into a thick paste. Pour the batter on the cauliflower florets and mix. Heat oil in a pan for deep frying the florets: when the oil is hot, deep fry the batter coated florets until they slightly change color. Remove and again deep fry the florets for the second time to make them crispy. For making the sauce: Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic, celery, chopped green chilies, chopped onions, salt until transparent. In this add salt, finely chopped bell pepper,crushed pepper, ½ teaspoon light soya sauce, dark soya sauce, sugar, vinegar, chili paste, chili sauce and mix well. Add the double fried cauliflower florets into the sauce and toss well. Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot.
Gobi Manchurian
#myrecipe
By Radha Nelanti
Jan, 17th
567
Servings
2 persons
Cook Time
40 minutes
Ingredients
15
- 17
Ingredients
- Cauliflower
- Maida
- Corn flour
- Salt
- Pepper powder
- Soya sauce
- Oil
- Ginger garlic
- Green chillies
- Coriander
- Onions
- Capsicum
- Sugar
- Vinegar
- Red chilli powder
- Green chilli sauce
- Spring onions
