Dry Gobi Manchurian (Indian-Chinese)
4 cup cauliflower – separated into small florets
2 tsp ginger – minced (add more if you like ginger flavor)
1 tbsp garlic – minced
4 tbsp maida (all-purpose flour)
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
2 tsp soy sauce
1/2 tsp vinegar
1 red onion – diced
1 green bell pepper – diced
2 green chillies – slitted and cut in halves
1 tsp ginger garlic paste
3 tbsp green spring onions – finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt (or to taste)
3 tbsp oil (for saute)
2 cups oil (for frying)
Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.
Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.
Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.
Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.
Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!