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Monday, June 9, 2008

Gobi Manchurian


For the Fritters:
Cauliflower Florets - 1 pack
All Purpose Flour - 1 1/2 cups
Yellow Corn Flour - 1 cup
Ginger Paste - 2 tbsps
Garlic Paste - 2 tbsps
Chilli Powder - 1 1/2 tbsps
Salt to taste
Oil for deep frying

For Garnishing:
Garlic Cloves - 4 nos. finely chopped
Ginger - 1 inch finely chopped
Soy Sauce - 2 tbsps
Balsamic Vinegar - 2 tbsps
Ketchup - 2 - 3 tbsps
Shallots - few stalks
Salt to taste
Oil - 2 tbsps
Lemon slices - few


1. In a large bowl heat Water add the Cauliflower Florets and Salt until tender. Drain the Water and pat it dry.
2. In a bowl mix all the ingredients for fritters and deep fry in Oil and drain the excess Oil on paper towel.
3. In a pan heat Oil, add finely chopped Ginger - Garlic and Shallots, Salt and mix well. If there is any remains of the batter for fritters add in and stir well.
4. Now add Vinegar, Say Sauce and Ketchup stir well and mix in the Cauliflower fritters.
5. Cook for 5 - 10 mins on low flame. Squeeze in a lime and serve hot.

Serve with: Roti, Fried Rice, Pulav or just as Snacks


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