Talk about the Chinese cuisine and the one thing that instantly comes to anyone’s mind is noodles and manchurian.
Time: 1 hour
- 2 medium cauliflower
- 2 tablespoon corn flour
- 4 tablespoon tomato ketchup
- 4 dry red chili
- 3 tablespoon garlic paste
- 1 cup chopped spring onions
- 2 teaspoon chopped green chilli
- 1 cup water
- 1 cup refined oil
- 2 medium capsicum (green pepper)
- 2 teaspoon salt
- 1/2 teaspoon ajinomoto
- 3 tablespoon ginger paste
- 2 teaspoon spice chili powder
- 4 tablespoon soy sauce
- 1 cup all purpose flour
- Start the preparations by washing all the vegetables in running water. Next, chop the cauliflower into florets of
- medium size.
- Then, prepare the batter for the manchurian. Take a medium mixing bowl and mix together all purpose flour or
- refined flour, corn flour, ginger and garlic paste (keep aside a little for the manchurian) along with salt and red
- chili powder. Once mixed, add a little water to prepare the batter of a dripping consistency.
- Now, put a kadhai on medium flame and heat refined oil in it. Carefully dip the florets in the prepared batter
- and put it in the heated oil. Fry them till golden brown and then take them out on a paper napkins and keep
- them aside.
- Now, put another pan on medium flame and heat a little oil in it. Add the rest of the ginger and garlic paste,
- dried red chilies, along with green chilies in the pan and saute for a minute. Then, add chopped capsicums and
- some salt in the pan and toss well.
- Add ajinomoto along with the sauces in the pan and mix well. Once, the capsicum is half-cooked, add the fried
- cauliflower florets in the pan and toss once again to mix all the ingredients.
- Transfer to a serving dish and garnish with spring onions. Your Gobi Manchurian is ready, enjoy!