Gobi Manchurian With Cornflour And Maida Recipe

Cooking Directions

• STEP 1.In a bowl, mix cornflour, maida, salt, pepper, ginger-garlic paste, and water to make a thick batter.
• STEP 2.Dip the cauliflower florets in the batter and deep-fry them until golden brown and crispy.
• STEP 3.In a separate pan, heat oil and sauté chopped garlic, ginger, and green chilies.
• STEP 4.Add chopped onions and bell peppers and cook until they are slightly softened.
• STEP 5.Add soy sauce, tomato ketchup, chili sauce, vinegar, salt, and pepper. Mix well.
• STEP 6.Add the fried cauliflower florets to the sauce and toss until they are well coated.
• STEP 7.Garnish with spring onions and serve hot as an appetizer or as a side dish with fried rice or noodles.

Cooking Tips

• Make sure the cauliflower florets are dry before dipping them in the batter to avoid excess oil splattering.
• Adjust the spice level by adding more or less chili sauce according to your preference.
• For a healthier version, you can also bake the cauliflower florets instead of deep-frying them.

Storage and Serving

• Gobi Manchurian is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.