Gobi Manchurian Recipe

Gobi manchurian is the favourite of any indo chinese food lover. Cauliflower manchurian or gobhi manchurian as it is popularly known as is gobi florets deep fried in batter and then stir fired with capsicum and ginger garlic paste.
1 medium Gobhi (Cauliflower)
4 tbsp Corn Flour
Salt to taste
6 Chopped green chili

1/2 tsp red chilly powder
1tbsp Ginger Garlic Paste
1 cup finely Chopped Spring Onions
2-3 tbsp Tomato Ketchup
1 capsicum cut into cubes (Optional)
Oil for deep frying: 2 tbsp Oil

How to make gobhi manchurian :

Cut the cauliflower in big florets.
Make a smooth batter of corn flour.The batter should be neither too flowy nor too thick. It should be dripping consistency.img_20161031_195219

In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches.

In another pan heat oil and chopped spring onions.Now tomato sauce to it. Mix well.

Add fried gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely chopped spring onions.

img_20161031_203124_1 img_20161031_203747Serve gobi manchurian hot.
Note: To make gravy manchurian after stir frying spring onions add 1 1/2 cup of water and let it boil. Make a lump free paste of 1 tblsp cornflour with 1/4 cup of water. Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny. Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.

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