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Ingredients

Adjust Servings:
Ingredients for Batter :
2 and 1/2 cup Cauliflower (Phool Gobi)
3/4 cup Plain Flour (Maida)
2 tbsp Corn flour
1/2 tsp Ginger Garlic Paste
1 tsp Soya Sauce
1/2 tsp Red Chilli Powder
1/2 tsp Black Pepper Powder
1/4 tsp Red Food Colouring
1/2 cup Water (or as required)
Salt (To taste)
Vegetable Oil (For frying)
Ingredients for Sauce:
1 tbsp finely chopped Garlic cloves
3 tbsp finely chopped Spring Onion
1/2 finely chopped Onion
1/2 finely chopped Capsicum
1/2 tbsp finely chopped Green chilli
1 tbsp Corn flour Slurry
1 tbsp Soya Sauce
2 tbsp Tomato Sauce
1 tsp Green Chilli Sauce
1/2 tsp White Vinegar
1/2 tsp Black Pepper Powder
1 tsp Honey (Optional)
1/4 cup Water
Salt (To taste)
2 tbsp Vegetable Oil
Gobi Manchurian (Indo-Chinese style fried Cauliflower)

Gobi Manchurian (Indo-Chinese style fried Cauliflower)

Cuisine:

    Ingredients

    • Ingredients for Batter :

    • Ingredients for Sauce:

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    A delicious indo-chinese treat you can easily make at home!

    Directions

    Steps

    1
    Done

    Tear the cauliflower into florets. Wash and keep aside.

    2
    Done

    In a bowl mix together all the ingredients for batter except for oil and cauliflower. Make a thick batter.

    3
    Done

    Add cauliflower florets to this and mix well.

    4
    Done

    Deep fry the batter coated cauliflower for 3 mins on each side. Keep aside.

    5
    Done

    In a pan heat 2 tbsp vegetable oil. Add garlic and saute.

    6
    Done

    Add green chilli, spring onion and saute for a minute. Add onion and capsicum and cook for 2 mins.

    7
    Done

    Add tomato sauce, soya sauce, vinegar, green chilli sauce, honey, black pepper powder and salt. Mix well.

    8
    Done

    Add 1/4 cup of water and mix well. Cook for 2 mins.

    9
    Done

    Add 1 tbsp corn flour slurry to this and mix well. (To make corn flour slurry: mix 1 tbsp corn four with 2 tbsp water)

    10
    Done

    Let the sauce thicken and add the fried cauliflower florets. Mix well and cook for a min. Finish off with a generous sprinkle of sliced spring onion. Serve hot!

    Sana Sayyed

    Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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