Crispy & Dry Gobi Manchurian | Restaurant Style Manchurian
300 g gobi | cauliflower florets
5 cups of water
1/2 tsp salt
1 cup cold water
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp Kashmiri red chilli powder
1 tbsp fine semolina
1/4 tsp salt
1/2 tsp ginger-garlic paste
3/4 cup water
Oil for deep frying
For Manchurian Sauce:
2- 3 tbsp oil
1 tbsp ginger, finely chopped
2 tbsp garlic, finely chopped
2 green chillies, slit
1 large red onion, finely chopped
1/2 capsicum | green bell pepper
2 tbsp tomato sauce
1 tbsp green chilli sauce
1 tbsp soy sauce
1/2 tsp vinegar
Salt to taste
Pepper to taste
1 tsp cornstarch
1/4 cup water
Spring onion, chopped
In a large pot, add 5 cups of water, salt and boil. Once the water starts boiling, add in the gobi | cauliflower florets and cook for 2 minutes.
Drain the water immediately and pour the cold water on the gobi | cauliflower florets to cool down.
Mix in the 1 tbsp of cornstarch with 1/4 cup of water and keep that aside.
In a large bowl, add in the all-purpose flour, cornstarch, chilli powder, semolina, salt, and mix well. Add ginger-garlic paste and 3/4 cup water, mix well without any lumps.
Now, add the cooked gobi | cauliflower into the batter and coat well.
Heat oil in a large pan and fry the gobi | cauliflower until golden brown and crisp.
Remove the fried gobi | cauliflower onto the kitchen paper and keep that aside.
Heat 2 tbsp oil and add ginger, garlic, green chillies, onion, capsicum | bell pepper one by one and sauté on high heat. ( Do not over cook).
Add tomato sauce, green chilli sauce, soy sauce, vinegar, salt, pepper, mix well and saute for a minute.
Add cornstarch mixture, mix and cook until the gravy slightly thickens and turns translucent.
Finally, add fried gobi | cauliflower, gently mix and coat the sauce well. Garnish with spring onions and serve hot.