Dry gobi manchurian recipe
DRY CRISPY GOBI /CAULIFLOWER MANCHURIAN RECIPE
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
- Soak the florets in salt water for sometime and drain to get rid of worms.
- 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.
- 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.
NOTES
Cut into small florets for crispier texture.
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