1 cauliflower (medium size)- separated into small florets
For Making the Batter :
2 tea spoons ginger garlic paste
half cup maida (all-purpose flour)
1 table spoons corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tea spoons salt
1 tea spoon soy sauce
1/2 tea spoon lemon juice (veniger)
1/2 tea spoon ajinomoto (optional)
Oil for deep fry
For Saute :
1 big onion - finely sliced
2 green chillies - slitted and cut in halves
4 to 5 garlic cloves chopped
1 green capsicum - finely sliced
1 table spoon soy sauce
2 table spoon chilli sauce
3 table spoon tomato ketchup
2 tea spoon salt (or to taste)
2 table spoons oil (for saute)
2 cups oil (for frying)
10 to 12 curry leaves
fresh coriander for garnish
Wash the cauliflower florets well. Take 4 to 5 cups of water in a vessel. Add a tea spoon of salt. Now put the cauliflower florets in the water and semi-boil them for few minutes. Drain the water.
Take a large bowl. In it mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, lemon juice, soy sauce, and ajinomoto well. Make a thick paste with out any lumps. Now add cauliflower florets to it and toss in to coat it with the paste. Leave it for 4 to 5 mins.
Heat oil in a pan and deep fry the cauliflower florets until golden color. Drain on a a paper towel and keep it aside.
Now heat 2 table spoons of oil in a pan. Fry curry leaves and chopped garlic and keep them aside. To the same oil add finely sliced onions, chopped capsicum, green chilli and fry until the onions turn pink. Add soy sauce, tomato ketchup, chilli garlic sauce and salt. Cook for few sec. and add the fried cauliflower to it. Mix well and cook until the curry becomes dry. Now add fried curry leaves and garlic to it. Stir and take it into a serving bowl and garnish with fresh coriander leaves. Dry Gobi Manchuria is ready. Enjoy !!
By Mrs Uma ramana
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