Dry Cauliflower Manchurian

Name: Dry Cauliflower Manchurian
Cuisine: Indian
Ingredients: 1/2 cup corn flour or; 5 tablespoon maida (all purpose flour); 1 medium size cauliflower broken into medium size florets; 1/2 tsp ginger paste; 1/2 tsp garlic paste; oil for deep frying; salt; water; for saute:-; 2 tsp garlic paste; 2 tsp ginger paste; 1 large onion; 1 small green capsicum; 2 green chilli finally chopped; 2 table spoon soy sauce; 2 tbsp tomato ketchup; 1 tsp chilli sauce; 2 table spoon cooking oil,; salt, spring onions

Pummi Kumari @cook_9839874

Ramnagri, Patna

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Pummi Kumari @cook_9839874

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Ingredients

1/2 cupcorn flour or
5 tablespoonmaida (all purpose flour)
1medium size cauliflower broken into medium size florets
1/2 tspginger paste
1/2 tspgarlic paste
oil for deep frying
salt
water
for saute:-
2 tspgarlic paste
2 tspginger paste
1large onion
1small green capsicum
2green chilli finally chopped
2 table spoonsoy sauce
2 tbsptomato ketchup
1 tspchilli sauce
2 table spooncooking oil,
salt, spring onions

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Steps

1

Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
2

Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. It's thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
3

Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
4

For Saute- Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
5

Sauté them on high flame for 3-4 minutes.
6

Add soy sauce, tomato ketchup, chilli sauce and salt.
7

Stir continuous and cook for a minute
8

Add deep fried florets.
9

Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
10

Transfer it to a plate and garnish with Coriander leaves or spring onions. Serve it hot with tomato ketchup and chilli sauce.