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GOBI MANCHURIAN DRY – CAULIFLOWER MANCHURIAN DRY Recipe

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This recipe for GOBI MANCHURIAN DRY – CAULIFLOWER MANCHURIAN DRY is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients I:
Cauliflower florets – 4 cups
Chopped onion – 1 cup
Green chilly – 2
Green onions – 1/4 cup
Green bell pepper – 1/2
Finely chopped garlic – 2 teaspoon
Finely chopped ginger – 1 teaspoon
Coriander leaves – a few
Red chilly powder – 1 teaspoon
Soy sauce – 2 tablespoon
Green chilly sauce – 2 tablespoon
Tomato sauce – 3 tablespoon
Oil – 2 tablespoon
Salt to taste

Ingredients II (Preparation of cauliflower fritters):
All purpose flour/Maida – 1/2 cup
Corn flour – 6 teaspoon
Finely chopped garlic – 1/2 teaspoon
Finely chopped ginger – 1/2 teaspoon
Red chilly powder – 3/4 teaspoon
Salt to taste
Oil to fry
Directions:
Directions:
Cut the cauliflower into medium size florets and add it to the boiling water and leave it for 3 minutes. Remove from heat before it gets overcooked and then drain the water. Keep it aside.

Make a thin batter with water using the ingredients II except oil.
In a wide pan, heat 2 tablespoon of oil. Add onions and fry till they become translucent. Now add the ginger and garlic and saute for a minute.
Now add the chopped green chillies, green onions, chopped bell pepper and toss for a minute. After that add the red chilly powder and salt.
Combine them together and keep on frying till you get rid of the raw smell.
The bell pepper should be soft and crispy. Add soy sauce, green chilly sauce, tomato sauce and 3 to 4 tablespoon of water. Combine them well.
Add some more water if required and cook for a couple of minutes and turn off the stove.

Heat oil in a deep and thick bottomed pan. Now dip the florets in the batter and drop it in oil. Fry till golden brown. Repeat the process with the rest of the florets. Turn both the sides and fry. Leave enough space between frying to retain the heat of oil.

Now add the fried cauliflower to it and toss it carefully till the sauce sticks to the fritters.Leave it for 5 mins. Remove from heat and garnish with chopped coriander leaves and green onions.

 

 

 

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