May 6, 2010

Dry Gobi Manchurian

  • Cauliflower – 1 Big 
  • Onion - 1 finely chopped 
  •  green onions  3  the greens and whites chopped ( add the whites along with the onion) 
  • green chillies -5 finely chopped ( used it accoding to ur taste) 
  • ginger garlic paste -1/2 tsp 
  •  Soya sauce - 2tbsp 
  • tomato ketchup - 2tbsp
  • Vinegar- 1 tsp 
  • Green Chillie sauce - 2tsp (depending on your taste)
  • A small bunch of corriander leaves chopped 
  • Salt  as needed 
  • Oil for frying
For the batter:
  • Maida – 1 cup 
  • Corn flour – 1/2 cup 
  • Ginger garlic paste – 2 tsp 
  • Red chilli powder – 1tsp 
  • salt  add just a little since the sauce will also contain salt 
  • Wash the cauliflower and  cut the florettes into bite sized pieces. 
  • Boil water and put the florettes into the boiling water for 5 minutes 
  • Drain it and run under cold water. Keep it aside
  • Make a thick  batter with all the above mentioned ingredients under for batter. 
  • Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp. 
  • Remove into  any absorbent paper to drain the excess oil.
The Sauce:

  • Heat 2 tbsp oil . 
  • Add onion along with the whites of green onion and saute till very soft 
  • Add ginger garlic paste, green chillies and saute for 2 minute 
  • Add soya sauce, tomato ketchup,vinegar and green chillie sauce. 
  • Add the fried florettes and mix to uniformly coat the sauce.Saute till it becomes dry and crispy! 
  • Finally add the chopped green onions and corriander leaves and switch off heat. Mix well!
Serve hot as a starter,snack or even as a side dish!

  • You can add capsicum (1/2, cut into big pieces)to this, but when I make the dry version I usually dont add it.
  • For making gravy : If you want to make it to a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes till it becomes kinda thick ,before adding spring onion greens and coriander leaves.