Crispy Cauliflower Dish - Gobi Manchurian Recipe
For the cauliflower fritters:
Ingredients:
- 1 medium-sized cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water, as needed
- Oil for deep frying
- In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well.
- Gradually add water and whisk to form a smooth batter with a thick consistency.
- Dip each cauliflower floret into the batter, ensuring it is well coated.
- Heat oil in a deep pan or a deep fryer over medium-high heat.
- Carefully drop the coated cauliflower florets into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes about 5-6 minutes.
- Once cooked, use a slotted spoon to remove the cauliflower fritters from the oil and drain them on a paper towel-lined plate to remove excess oil. Set them aside.
Ingredients:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 small onion, finely chopped
- 1 small bell pepper (capsicum), thinly sliced
- 2-3 green chilies, slit lengthwise
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt to taste
- 1 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Chopped green onions (for garnish)
- Heat oil in a pan or wok over medium-high heat.
- Add the chopped garlic and ginger to the pan and sauté for about 1 minute until they become fragrant.
- Add the chopped onion, bell pepper, and green chilies to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- In a small bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt, and water. Add this sauce mixture to the pan and stir well to combine.
- Bring the sauce to a simmer and let it cook for a couple of minutes.
- Add the cornstarch-water mixture to the pan and stir continuously until the sauce thickens to the desired consistency.
- Add the fried cauliflower fritters to the sauce and toss them gently to coat them evenly with the sauce.
- Cook for an additional minute to let the flavors meld together.
- Remove from heat and garnish with chopped green onions.
- Serve hot as an appetizer or as a side dish with fried rice or noodles.
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