Gobi Dry Manchurian

Name: Gobi Dry Manchurian
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 head cauliflower; 2 onions; 4 green chilies; 8-10 garlic cloves; 1/3 inch piece ginger; 2 tablespoons cornstarch (about 16 grams); 2 tablespoons chickpea flour (about 16 grams); Salt, to taste; 2 tablespoons tomato ketchup; 1 tablespoon soy sauce; 1/2 tablespoon vinegar; 1/2 teaspoon red chili powder; 1/2 teaspoon coriander powder; 1/3 teaspoon black pepper powder; 1 green bell pepper

Rekha Devi @rekha10

Gobi Dry Manchurian is very delicious and quick to make.

Rekha Devi @rekha10

Gobi Dry Manchurian is very delicious and quick to make.

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Ingredients

30 minutes

Serves 2 servings

1 headcauliflower
2onions
4green chilies
8-10garlic cloves
1/3 inchpiece ginger
2 tablespoonscornstarch (about 16 grams)
2 tablespoonschickpea flour (about 16 grams)
Salt, to taste
2 tablespoonstomato ketchup
1 tablespoonsoy sauce
1/2 tablespoonvinegar
1/2 teaspoonred chili powder
1/2 teaspooncoriander powder
1/3 teaspoonblack pepper powder
1green bell pepper

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Steps

30 minutes

1

Wash and chop all the vegetables well.
2

In a bowl, combine the cornstarch, chickpea flour, cauliflower, green chilies, onions, ginger, garlic, spices, and salt. Mix everything together to form a dough-like mixture.
3

Shape the mixture into small balls. Heat oil in a pan and deep-fry the balls until golden brown. Fry all the balls in the same way.
4

In the same pan, add onions, garlic, bell pepper, and green chilies. Sauté for 1-2 minutes. Add tomato ketchup, soy sauce, and vinegar. Mix well, then add the fried Manchurian balls and toss to coat. Turn off the heat.
5

Gobi Manchurian is ready. Serve it with roti, paratha, or your favorite side.