Tasty Gobi Manchurian

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

Rate This Recipe
5

Ingredients

  • 1 - small cauliflower, cut into flowerets
  • 1/2 cup - Rice flour
  • 1/2 cup - cornflour juice
  • 2 tbsp - Garlic paste
  • 2 tbsp - Ginger paste
  • 2 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • 2 tbsp - Green chilli paste
  • 1/2 bunch - coriander leaves, chopped finely
  • A pinch - saffron, dissolved in Milk
  • 2 to 3 - green onions, chopped finely
  • 1.5 tsp - garlic, chopped
  • 2 tsp - soya sauce
  • 1.5 tbsp - cornflour, dissolved in water
  • 1 tbsp - chapatti atta (wheat flour)
  • 1/2 tsp - baking powder
  • 1/2 - Lemon
  • oil for deep frying the Cauliflower
  • 2 tbsp - oil for sauce
  • salt to taste

How to Make Tasty Gobi Manchurian

  • In a large bowl, combine the chapati atta, rice flour, 1/2 a cup of cornflour, baking powder, salt, soya sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon of green chilli paste.
  • Mix well with water, till you get the consistency of a thin batter.
  • Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
  • In an open pan, add some oil and when it smokes, add the remaining garlic and ginger paste.
  • The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.
  • Now add the chopped garlic, green chilli paste and fry for a minute.
  • Add the soy sauce and stir for a minute.
  • Bring down the heat, then add the cornflour-water paste and the saffron.
  • The mixture will start to thicken.
  • Keep on stirring on low heat and when the mixture turns thick enough.
  • Add the chopped coriander leaves and stir for 20 seconds.
  • The leaves should not lose their colour.
  • Take this mixture from the heat and pour it onto the fried cauliflower.
  • If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.