Gobi Manchurian recipe

INGREDIENTS ( For 6 Persons )

1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onion, finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 &1/2 cups water
1 tbsp. milk

 

METHOD

1. Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

2. Drain and pat dry on a clean cloth.

3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic

    and red chili powder and saltto taste.

4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6. Add the salt and spring onions.

7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9. Gradually add to the gravy and stir continuously till it resumes boiling.

10. Boil till the gravy becomes transparent. Add florettes and soya sauce.

11. Boil for two more minutes and remove.

12. Serve hot with noodles or rice.

 

 

Additional tips

1. Dry manchurian can be made by omitting the gravy.

2. Make florettes as above and instead of adding water as above, add fried florettes, spring 

     onions and soya souse at this stage.

3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

4. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

5. Same procedure for veg. manchurian (with gravy or dry), but instead of using only 

    cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread

    crumbs and make small lumps the size of a ping pong ball.

6. Fry as above and proceed as above.