- Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
- Mix maida, corn flour, 1/2 tsp ginger paste, 1/2 tsp garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
- Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
- Heat 2-tsp oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ tsp garlic paste, chopped green chillies, chopped capsicum and chopped onion.Saute them on high flame for 3-4 minutes.Add soy sauce, tomato ketchup, chilli sauce and salt.Stir continuous and cook for a minute.
- Add deep fried florets.Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner.
Manchurian
#ValentineMe
By Vinay Kumar
Feb, 25th
702
Servings
4 persons
Cook Time
45 minutes
Ingredients
11
- 13
Ingredients
- 1/2 cup corn flour
- 5 tsp Maida
- 1 Cauliflower
- 1¼ tsp garlic paste
- 2½ tsp ginger paste
- Oil
- Salt
- 2 green chillies
- 1 Onion
- 1 Green capsicum
- 1½ tsp soy sauce
- 1/2 tsp Chilli sauce
- 2 tsp Tomato sauce
