Gobi Manchurian is a juicy and crispy dish made out of cauliflower. It is an excellent side dish for Fried rice. Here goes my version of Crispy Gobi Manchurian dry recipe which is an excellent starter......
Cauliflower - 1 No
Maida / All purpose flour - 1/2 Cup
Rice Flour - 1/2 Cup
Corn Flour - 1/4 Cup
Green chilies - 3 to 4 No's (Very Finely chopped)
Ginger - 1 Table Spoon (Very finely chopped)
Garlic - 7 Pods ( Very finely chopped)
Onion - 1 No (Finely chopped)
Capsicum - 2 Table Spoon (Small cubes) - Optional.
Spring Onions - 3 to 4 Springs (Finely Chopped)
Tomato Sauce - 2 1/2 Table Spoon
Chili Sauce - 1 1/2 Table Spoon
Soy Sauce - 2 & 1/2 Teaspoon
Sugar - 1/2 Teaspoon
Sodium -bi-carbonate - A Pinch
Salt - As per taste.
Immerse the cauliflower florets in hot water (with salt) for 8 minutes. Drain it and keep aside.
Meanwhile take a mixing bowl add Maida / All purpose flour, rice flour, corn flour, green chillies, ginger, a pinch of sodium -bi-carbonate, enough salt and make a batter (not too thick, nor too thin) enough to coat the cauliflower florets.
Dip the cauliflower florets in the batter and deep fry until crisp and light. Keep aside.
Heat oil (3 Table Spoon) in a pan, add chopped garlic, give it a quick stir, add the white portion (onion bulb) of spring onion, finely chopped onion, capsicum, fry for a minute, now add, chili tomato sauce, soy sauce, little salt, sugar and mix well (make sure that flame is on high)
Now add the deep fried cauliflower florets, toss well, so that the sauce is evenly coated in each floret. Lastly add the green portion of spring onion and give it a quick stir. Tasty, crispy and juicy gobi manjurian is ready to eat :-)
Pepper powder can be added while sauteing the sauces.
Make sure the cauliflower is parboiled while immersing in hot water and not fully cooked.
Oil must be really hot while deep frying the cauliflower florets (otherwise it will become soggy)
You can increase/decrease the sauce ratio accordingly to suit your taste buds.