Gobi Manchurian is everybody's favorite. The preparation involves 2 steps: 1. Preparing Gobi 65 and 2. Preparing sauce... Lets start with the recipe.
Ingredients:
For a small size cauliflower (serves 2)
- Maida – 2 tbsp
- Corn flour – 1 tbsp
- Chicken 65 powder – 4 tsp
- Turmeric powder - 1 tsp
- Oil – as required
- Salt – as required
- Onion (chopped) – 1 tbsp
- Ginger garlic paste – 2 tsp
- Green chilly (optional) - 1
- Chilly powder – 1 tsp
- Coriander leaves – to garnish
Steps:
Preparing Gobi 65:
- Cut cauliflower into small florets
- Take a bowl of hot water, add a tsp of turmeric powder and a tsp of crystal salt, mix well
- Soak all the florets in this water mix for 15 min to remove impurities, then strain the water
- Mix maida, cornflour, chicken 65 powder in a separate bowl
- Chicken powder already has salt in it, so add salt as required
- Pour water little by little and mix to get thick consistency
- Now either drop all the florets in this mixture and mix well OR take each floret and dip in the mixture
- Make sure each floret is coated well
- Heat oil in kadai to fry
- Drop coated florets as small batches
- Deep fry in low flame and strain the excess oil
- Now our crispy Gobi 65 is ready
Preparing sauce:
- Take a tsp of corn flour, mix with little water and keep aside
- Heat 2 tsp of oil in kadai
- Add chopped onion, ginger garlic paste, green chilly(optional) and saute well till raw smell goes off
- Then add chilly powder and solved corn flour liquid
- Boil for a minute, the sauce starts thickening
- Now add crispy Gobi 65 to the sauce, mix well and saute for a minute
- Switch off the stove and take them in a bowl, garnish with chopped coriander leaves.
- Serve this with evening tea or side dish with fried rice…
- Adding green chilly exhibits good flavor to the dish, instead of that we can add few chopped capsicum
