Gobi Manchurian Dry

Ingredients

For Pan Frying Gobi Florets

• 1 medium cauliflower

• 1 cup all purpose flour

• 4 tablespoon corn starch or corn flour

• ¼ teaspoon black pepper powder

• ¼ to ½ teaspoon kashmiri red chilli powder or deghi mirch (add about 1 teaspoon to get a good color. but this will also increase the heat a bit)

• 1 teaspoon soy sauce

• 1 cup + 1 tablespoon water or as required

• 5 to 6 tablespoon oil for pan frying

Other Ingredients

• ¾ cup chopped spring onion (scallion whites) - reserve the greens for garnish

• ½ cup finely chopped capsicum (green bell pepper)

• 1.5 inch ginger, finely chopped or 3 teaspoon finely chopped ginger

• 8 to 10 medium garlic, finely chopped or 3 teaspoon finely chopped garlic

• 2 green chilies, finely chopped or 1 teaspoon finely chopped green chilies

• ½ tablespoon finely chopped celery (optional)

• 1.5 tablespoon light soy sauce or ½ to 1 tablespoon soy sauce you can also add as per your taste

• 1 tablespoon tomato ketchup or add as required

• 1 teaspoon rice vinegar or ½ teaspoon white vinegar or apple cider vinegar

• ¼ to ½ teaspoon black pepper powder

• salt as required

Instructions

Preparing Cauliflower Florets

1. Firstly chop or break the gobi (cauliflower) in medium size florets.

2. Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water.

3. Let them get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

Pan Frying Cauliflower Florets

1. In a bowl mix together the ingredients for making the batter - all purpose flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.

2. Add water and whisk to make a smooth batter without any lumps.

3. Dip each cauliflower floret in the batter.

4. Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tbsp oil. Later I have not added any oil while stir frying the spring onions etc.

5. You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.

6. When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides.

7. Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.

8. Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.

Making Gobi Manchurian Dry

1. No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic go away.

2. Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.

3. Add soy sauce, tomato ketchup, black pepper and salt. Stir.

4. Add the pan fried cauliflower florets.

5. Mix very well ensuring that the spiced sauce coats the fried cauliflower florets well.

6. Lastly add vinegar and stir well. Switch off the flame. Check the taste and add more of soy sauce or tomato ketchup as per your taste.

7. Mix in the chopped spring onions greens or garnish with them while serving cauliflower manchurian.

8. Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

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