Gobi Manchurian

INGREDIENTS

FOR BOILING:

• 4 cup water
• ½ tsp salt
• 20 florets gobi / cauliflower
• 1 cup cold water

FOR BATTER:

• ¾ cup maida / plain flour
• ¼ cup corn flour
• ½ tsp kashmiri red chilli powder
• ½ tsp ginger garlic paste
• ¼ tsp salt
• ½ cup water
• oil for deep frying

FOR MANCHURIAN SAUCE:

• 4 tsp oil
• 2 clove garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 green chilli, slit
• ¼ onion, finely chopped
• ¼ cup spring onion, chopped
• ½ capsicum, cube
• 2 tbsp tomato sauce
• 1 tsp chilli sauce
• 2 tsp vinegar
• 2 tsp soy sauce
• ¼ tsp pepper, crushed
• ¼ tsp salt

FOR CORN FLOUR SLURRY:

• 1 tsp corn flour
• ¼ cup water

INSTRUCTIONS

• Firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
• Also, saute ¼ onion and 2 tbsp spring onion on high flame.
• Further add ½ capsicum and continue to saute till they slightly change colour.
• Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
• Mix well and saute for a minute.
• Add cornflour slurry.
• Mix until the gravy slightly thickens and turns translucent.
• Additionally, add fried Gobi.
• Mix  make sure the sauce has coated well uniformly.
• Now , transfer Gobi Manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.