Crispy, Tangy And Totally Addictive News24 –

People enjoy Gobi Manchurian, an Indo-Chinese meal that has crispy cauliflower florets in a spicy-tangy sauce. You can serve it as a starter (without gravy) or as a side dish with gravy. This is how to produce the dry version at home.

Ingredients

• 1 medium cauliflower (cut into bite-sized pieces)
• 1/2 cup all-purpose flour
• 1/4 cup cornflour
• 1 tbsp ginger-garlic paste
• 1 onion (chopped)
• 1 capsicum (diced)
• 2–3 green chilies (slit)
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tbsp tomato ketchup
• 1/2 tsp vinegar
• salt and pepper to taste
• and water as needed.

Step By Step Guide

Get the cauliflower ready

Blanch the florets in hot, salty water for 3 to 4 minutes. Get rid of the water and pat dry.

Make the batter

To prepare a smooth batter, mix together all-purpose flour, cornflour, ginger-garlic paste, salt, pepper, and water.

Fry the cauliflower

Dip the florets in batter and deep-fry them until they are golden brown and crispy. Put aside.

Make the sauce

Heat some oil in a wok. Put in the garlic, ginger, chilies, and the whites of the spring onions. Sauté for one minute.

Make the sauce thicker

Stir the sauce until it thickens a little, then add the fried gobi. Mix until everything is well-coated

Garnish And Serve

Add the spring onion greens and serve delicious Gobi manchurian hot.