DRY GOBI MANCHURIAN by Divya Vasanthkumar

DRY  GOBI MANCHURIAN 

Learn how to make Gobi Manchurian, a popular and much-loved Indian-Chinese vegetarian recipe. The dry version of Gobi Manchurian is crispy and delicious, often served as a starter while Gobi Manchurian in gravy form is a great side dish for Indian Fried Rice and Indo-Chinese Noodles.



Ingredient Name -Quantity Unit

Cauliflower Florets -3 Cup

All Purpose Flour- 1 Cup

Ginger Garlic Paste -1 Teaspoons

Chopped Spring Onions- 1/2 Cup

Chopped Capsicum- 1/4 Cup

Chopped Garlic -2 Teaspoons

Soya Sauce -2 Teaspoons

Corn flour- 2 Teaspoons

Chilli Sauce -1 Teaspoons

Salt To Taste

Oil For Deep Frying To Fry

DIRECTIONS

1. Cook cauliflower florets in salted water for 5 minutes. Remove florets from

the water and keep aside.

2. Add ginger garlic paste, soya sauce a drop, corn flour, salt and water to all-
purpose flour to make a batter of medium consistency.

3. Dip the florets in the batter and deep fry in hot oil until golden brown.

Remove and drain.

4. Heat 2 tsp of oil in a skillet and sauté spring onions, garlic and capsicum for

5 minutes. Add soya sauce, chilli sauce and cook for 2 minutes.

5. Add the florets, mix well and cook for 5 minutes.

6. If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) without

any lumps before adding the florets. Cook for 5 minutes and then add the

florets.