Roasted Gobhi Manchurian Dry | How to make gobhi manchurian?
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 4 people
- 2 Cups cauliflower florets
- ¼ Cup all purpose flour/maida
- 2 Tbsp cornflour
- ½ Tsp red chilli powder
- ¼ Tsp black pepper powder
- Salt to taste
- ½ Tsp grated ginger
- ½ Tsp grated garlic
- Required water to make batter
- 1 diced capsicum
- 1 diced onion
- 2-3 sliced spring onions
- 1 sliced green chilli
- 1" grated ginger
- 2 grated garlic
- 1 Tsp soya sauce
- ½ Tbsp red chilli sauce
- 1 Tsp vinegar
- 1 Tbsp ketchup
- Salt to taste
- Coriander to garnish
- Blanch cauliflower florets in boiling water for 3 minutes. Drain and pat lightly with a paper or kitchen towel to remove excess water
- Pre-heat oven to 200 Deg C. Roast for 10 minutes
- Let's start making the batter, add all purpose flour/maida, cornflour in a bowl
- Sprinkle salt, red chilli powder and mix
- Tip in grated garlic, ginger and black pepper powder and mix well
- Slowly pour water and mix to form a thick coating batter
- Get the roasted cauliflower florets out of the oven, dunk in batter
- With a few drops of oil shallow fry in a pan till it turns crisp
- Again put these back in the oven to crisp up further for another 5-8 minutes
- Next comes the masala, heat oil and diced onions and sliced spring onion whites
- For some heat throw in sliced green chilli and diced capsicum
- Add grated ginger and garlic and stir fry
- Time to add some sauces, add red chilli sauce, soya sauce, vinegar and ketchup. Mix well
- Season with salt to taste
- Masala is now ready
- Add the roasted cauliflower florets and toss well with the masala
- Let it mix and heat well with all masala
- Garnish with spring onion greens and chopped coriander
- Serve hot! Enjoy this favourite starter/appetizer
Adjust sauces as per your taste
Cauliflower florets can also be deep fried in hot oil after dipping in batter
Recipe by Food Of Interest at https://foodofinterest.com/roasted-gobhi-manchurian-dry/
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