Dry Gobi Manchurian

This is a favorite dish amongst all in my family. Though it’s very simple to make, I don’t make this often since it’s not a very healthy option. It uses a lot of oil and Maida. But once in a while indulgence is ok. So go ahead and try this on a rainy day…


½ kg Cauliflower cut into small florets and keep in salted water for half an hour,

4 tbsp maida,

2 tbsp cornflower,

1 tbsp finely chopped ginger,

1 tbsp finely chopped garlic,

1 tbsp finely chopped green chilies,

1 small bunch of spring onion (3 stalks with the onions),

1 med sized capsicum julienned,

1 tsp pepper pwd,

3 tbsp soya sauce,

2 tbsp tomato sauce,

2 tsp vinegar,

1 maggie cube,

2 tsp cornflower

Oil for frying,

Salt to taste

Method – 

Make a thick paste of maida, cornflower and little salt.

Deep florets into this paste and deep fry in oil in small batches. Keep aside.

Heat 3 to 4 tbsp oil in a wok. When hot, add green chilies, garlic and ginger and for half a minute.

To this add julienned onions of the spring onion and fry for a while (half a minute).

Now add soya sauce, tomato sauce and 1 cup water. Dissolve 2 tsp cornflower in ¼ cup water to make a paste and add this to the wok. Season with pepper powder, crumbled Maggie cube and very little salt. (Sauces and Maggie cubes contain salt so be very careful when you add salt).

Now mix in the fried florets with the sauces and add in the vinegar. Give it a good stir.

Now add capsicum and finely cut stalk of the spring onion, Cook for another minute and serve hot.

P.S This sauce should be made on a high gas flame.


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