Dry gobi manchurian recipe

                                      DRY CRISPY GOBI /CAULIFLOWER MANCHURIAN RECIPE

GOBI MANCHURIAN
GOBI MANCHURIAN

INGREDIENTS

  • Cauliflower florets – 3 to 4 cup
  • Maida -1/2 cup
  • Corn flour – ¼ cup
  • ginger garlic paste -1 tsp
  • soya sauce – 1 tsp
  • red chilli pwdr – ¾ tsp
  • pepper pwdr – pinch
  • salt as per taste
  • saffron colour – 2 drops [optional]
  • water -100 ml or as required
  • oil for deep fry

PREPARATION

  1. Soak the florets in salt water for sometime and drain to get rid of worms.
  2. Either soak the florets in hot water with salt and little turmeric for 15- 20 mins  OR boil for 2 – 3  mins  and immediately drain the water , keep the strainer under running water and keep aside.
  3. Make a medium batter [nor too thick or too thin ]of maida + cornflour + salt + ginger garlic paste + chilli pwdr + food colour + pepper pwdr + soya sauce.

METHOD

Heat oil in a deep pan.

Dip each blanched cauliflower in the batter and fry it.

Fry till crispy and golden brown in colour and the bubbling stops.

Remove on a absorbent paper.

Garnish with chopped spring onion greens .

Serve hot with schezwan sauce or any other sauces or dips  or chutney.

gobi manchurian

NOTES 

Cut into small florets for crispier texture.

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