Gobi Manchurian - Easy And Crispy Restaurant Style
In this video, we're making the Indo-Chinese favorite of us Indians, Gobi Manchurian in the absolute Indian Restaurant Style. This is a very easy, delicious and crispy recipe for the Cauliflower Dry Manchurian!
Ingredients
| Water | 4 Cup (64 tbs) (for boiling and to make a paste) | |
| Salt | 3 Teaspoon | |
| Cauliflower florets | 2 Pound (1 small head) | |
| Maida | 5 Tablespoon (plain flour) | |
| Cornflour | 8 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oil | 3 Cup (48 tbs) (For deep frying) | |
| For the sauce: | ||
| Oil | 3 Tablespoon | |
| Chopped garlic | 3 Tablespoon | |
| Green chilli | 1 Tablespoon | |
| Onion | 1 Small , chop | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Light soy sauce | 1 Tablespoon (use 1 tsp less if dark) | |
| Chili sauce | 1 Tablespoon | |
| Spring onion greens | 1/4 Cup (4 tbs) | |
| Ketchup | 1/2 Tablespoon | |
| Cornflour | 1 Teaspoon | |
| Water | 1/2 Cup (8 tbs) | |
| For garnish: | ||
| Spring onion greens | 1 Tablespoon |
Directions
Please watch video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2
