Name: Chinese Gobi Manchurian
Prep time: 30 min
Total time: 30 min
Ingredients: 1 no Cauliflower (If it is medium sized, then 2 nos, big); 1 no Onions (finely chopped, medium); 1 no Green bell pepper (finely chopped, capsicum); 1 no Carrots (finely chopped, medium size); 1 cup All purpose flour (maida); 1/4 cup Corn flour; 1/4 cup Yogurt; 1/2 tsp Chilli powder; Coriander powder (a pinch); 1/4 tsp Garam masala; Coriander leaves (chopped); 1/4 cup Soy sauce; 3 tbsp Green chilli sauce; 2 tbsp Tomato sauce; 1 tsp Ginger garlic paste; 2 nos Green chillies (cut into pieces); Green onions (for garnish); Oil (for deep frying); Water; Salt

Chinese Gobi Manchurian

An Indo-chinese cauliflower dish.

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Prep Time 30

Total Time 30

Cuisine Chinese

Servings people

Ingredients

1 no Cauliflower If it is medium sized, then 2 nos, big
1 no Onions finely chopped, medium
1 no Green bell pepper finely chopped, capsicum
1 no Carrots finely chopped, medium size
1 cup All purpose flour maida
1/4 cup Corn flour
1/4 cup Yogurt
1/2 tsp Chilli powder
Coriander powder a pinch
1/4 tsp Garam masala
Coriander leaves chopped
1/4 cup Soy sauce
3 tbsp Green chilli sauce
2 tbsp Tomato sauce
1 tsp Ginger garlic paste
2 nos Green chillies cut into pieces
Green onions for garnish
Oil for deep frying
Water
Salt

Instructions

Wash and clean the Cauliflower, cut into small florets.
Mix together All purpose flour, corn flour, yogurt, chilli powder, coriander powder, garam masala, salt, a teaspoon each of soy sauce, green chilli sauce and tomato sauce.
Make this into thick paste adding water. Make sure to add water slowly as we need a thick paste consistency.
Add the cauliflower to this and mix well until all the florets gets coated well with the paste. Leave aside for 10 minutes.
Meanwhile heat oil in a pan for deep frying the florets.
Deep fry florets until light brown color and drain excess oil in a paper towel.
Heat oil in another pan or wok and add the finely chopped onions, ginger-garlic paste, green chillies, Green peppers, carrots and salt.
Cook until the onions are transparent.
Add all the sauce. Also mix a tsp of corn flour with 1/4 cup water and add, lower the heat to low.
Once this starts boiling add the fried florets and mix gently.
Switch off the heat and garnish the Manchurian with coriander leaves and green onions.

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Chinese Gobi Manchurian