Phool Gobi Manchurian Recipe

Cooking Directions

• STEP 1.In a bowl, mix together all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, and water to make a thick batter.
• STEP 2.Dip the cauliflower florets in the batter, making sure they are well coated.
• STEP 3.Heat oil in a deep pan and deep-fry the cauliflower florets until golden brown and crispy. Drain on a paper towel to remove excess oil.
• STEP 4.In a separate pan, heat some oil and add chopped garlic and ginger. Saute for a minute.
• STEP 5.Add chopped onions, bell peppers, and green chilies. Cook until the vegetables are slightly tender.
• STEP 6.Add soy sauce, tomato ketchup, vinegar, and chili sauce. Mix well.
• STEP 7.Add the fried cauliflower florets to the pan and toss them in the sauce until well coated.
• STEP 8.Garnish with spring onions and serve hot.
• STEP 9.For a variation, you can also add some cashew nuts or sesame seeds for extra crunch.

Cooking Tips

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

Storage and Serving

• Phool 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.