Gobi manchurian is an Indo-Chinese appetizer. Indo-Chinese cuisine is immensely popular in India. In this cuisine, Indian vegetables are cooked in Chinese method with both Chinese and Indian seasonings. These tangy-spicy fritters are a very popular street food in India.
Ingredients:
Cauliflower 1(medium sized)
All-purpose flour (maida) 3 tsp
Corn flour 3 tsp
(You can also use rice flour as a substitute)
Red chilli powder 1 tsp
Water ¼ cup
Salt to taste
Oil (any) for deep fry
Sauce:
Garlic 3 cloves
Ginger (finely sliced) 1 tsp
Spring onions ¼ cup
Bell pepper (green or red) 1
Thai chillis 2
Soy sauce 2 tsp
Red chilli sauce 2 tsp
Tomato ketchup 1 tsp
Vinegar 1 tsp
Panda express Kung pao sauce (optional) 1 tsp
Water ¼ cup
Oil (any) 2 tsp
Method:
1. Cut cauliflower into bite sized florets. Take a bowl and mix all-purpose flour, corn flour, salt, red chilli powder, cauliflower florets and add ¼ cup of water. Mix well and leave for about 10-15 minutes.
2. Mince garlic, chop spring onions and bell pepper to into long pieces. Chop thai chillis into small round pieces.
3. Heat oil in a pan. Add ginger, garlic, thai chilli and sauté for 1 minute. Add bell pepper, spring onions and sauté for 3-4 minutes. Add soy sauce, vinegar, red chilli sauce, kungpao sauce, tomato ketchup and salt and mix well. Add ¼ cup of water and cook for 2-3 minutes.
4. Heat oil (for deep fry) in a wok and fry cauliflower florets in batches till golden brown. Place cauliflower fritters in a plate lined with paper towel.
5. Add cauliflower fritters to the sautéed gravy and mix well.
6. Serve it as an appetizer or as a side with fried rice.
*Serves 4 people.
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