Gobi Manchurian

Reposting with pictures..


Gobi Manchurian - Who doesnt love it. I got this super good recipe from my friend Jahnavi. I do not have soy sauce with me. And I had this feeling, that without soy sauce, Gobi manchurian cannot be Gobi manchurian. But I was so wrong. I dare tried this recipe without soy sauce or chilli sauce or vinegar and such stuff. Believe me, no one ever found any difference. It was gobbled up in minutes.

Ingredients:


For the Gobi fry:
Cauliflower Florets - 1 cup
All purpose flour/Maida - 1 cup
Corn flour - 2 tbsp
Oil - to deep fry
Ginger Garlic Paste - 1 sp
Turmeric - 1sp
Red Chilli powder - 1 sp
Salt



For the sauce:
Tomato Ketchup - 2 Tbsp
Onion - 1 small (Finely Chopped)
Garlic - 5-6 pods (Finely Chopped)
Green Chilli - 3 (Finely Chopped)
Ginger - 2 sp (Finely Chopped)
Corriander Leaves - Few (Finely Chopped)
Red Chilli powder - 1 sp
Salt
Corn Flour - 1 sp
Lime juice - 1 sp

Soak the florets for about 10 mins in hot water (With little salt added to it).
Mix all purpose flour, corn flour, ginger garlic paste, chilli powder, salt, turmeric and make a thick paste.
Dry the florets and add into the batter.
Deep fry them and set aside.

Mix 1 sp red chilli powder in little water. This is to avoid adding raw chilli powder to the sauce.
In a hot tava, add little oil, fry onions,garlic,ginger,green chilli well till onion appears nice brown and little crisp.
Add tomato ketchup, redchilli paste, salt.
Add corriander leaves and lime juice.
Let it simmer for few minutes.
If the sauce doesnt appear thick, add a spoon of corn flour mixed in cold water.
Once done, add the deep fried florets and mix well till they all get coated in sauce.
Let it boil on low flame to absorb the sauce. Switch off.

You might also have a look at Baked Gobi-Manchurian