Sree and I like Gobi Manchurian very much. If I go to a restaurant the first thing I order is either Paneer Butter Masala or Gobi Manchurian. I tried making Manchurian several times, but my efforts were fruitless. This time I tried a different recipe. How it turned out, that you can figure out yourself after trying this recipe.
INGREDIENTS:
(a) One whole Gobi - cut into florets
Batter :
(
b) Maida -1/2 cup
(c) Corn flour -1/2 cup
(d) Garlic-Ginger paste - 1 tbsp
(e) Salt -to taste
(c) Corn flour -1/2 cup
(d) Garlic-Ginger paste - 1 tbsp
(e) Salt -to taste
Gravy :
(f) Onion - one big US onion OR 2 1/2 Indian onions
(g) Capsicum/bell peppers - 1
(h) Garlic - 2 cloves
(i) Ginger paste - 1/2 tsp
(j) Soy sauce - 1 1/2 tbsp
(k) Tomato sauce - 3 tbsp
(l) Chilli powder - 1/2 tsp
(m) Green chillies - 2
(n) Ajinomoto - 1/4 tsp
(g) Capsicum/bell peppers - 1
(h) Garlic - 2 cloves
(i) Ginger paste - 1/2 tsp
(j) Soy sauce - 1 1/2 tbsp
(k) Tomato sauce - 3 tbsp
(l) Chilli powder - 1/2 tsp
(m) Green chillies - 2
(n) Ajinomoto - 1/4 tsp
Garnishing
METHOD:
2) Make a thick batter by mixing (b), (c),(d) and (e)
3) Dip the florets in the batter and deep fry them
4) In a pan, saute onions, green chillies, garlic and ginger in a little oil until the oniond are golden brown.
5) Add capsicum(cut into pieces) and fry for a few minutes. The capsicum must still be crisp.
6) Mix above sauces and ajinimoto in a bowl and add it to the pan. Stir for 2 minutes.
7) Add 1 tbsp corn flur mixed in 7tbsp of water. Stir for a few minutes. Mix the cauliflower bajjis
(The bajjis must not be hot while mixing).
8) Taste and add salt if you need.
9)Garnish with coriander.
Gobi Manchurian thayyaaar….
© Salasa Raman., all rights reserved.
Gobi Manchurian
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