Gobi Manchurian Dry fry

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Dry Gobi manchurian fry is  starter dish for parties  or evening snacks.  




Ingredients

For coating and frying

  • 1 medium cauliflower, cut into small florets

  • 5 tablespoons cornflour

  • 2 tablespoons plain flour (maida)

  • 1 teaspoon ginger-garlic paste

  • ½ teaspoon crushed black pepper

  • Salt as required

  • Water to prepare batter

  • Oil for frying

For tossing

  • 2 tablespoons oil

  • 6 cloves garlic, finely chopped

  • 2 green chillies, finely chopped

  • 1 small onion, chopped

  • 1 small capsicum, cut into small cubes

  • 1 tablespoon soy sauce

  • 1 tablespoon tomato ketchup

  • 1 teaspoon red chilli sauce

  • ½ teaspoon vinegar or fresh lime juice

  • A pinch of black pepper

  • greens of spring onins , chopped corriander for garnish.




Method

  1. Clean and prepare the cauliflower
    Separate the cauliflower into small florets and rinse them well. Place them in hot salted water for a few minutes, then drain and pat dry. This helps remove any dirt and slightly softens the vegetable.

  2. Prepare the batter
    In a mixing bowl, combine cornflour, plain flour, ginger-garlic paste, pepper, and salt. Add water gradually while mixing to form a thick coating batter. It should cling to the cauliflower without dripping too much.

  3. Fry until crisp
    Heat oil in a deep pan. Dip each floret in the batter and place it carefully in the hot oil. Fry on medium heat until the coating turns golden and firm. Remove and keep on paper to absorb extra oil. For a crunchier texture, fry the florets briefly a second time.

  4. Make the seasoning base
    Heat a little oil in a pan. Add chopped garlic and cook for a few seconds until aromatic. Stir in green chillies and onions and sauté until the onions begin to soften. Add capsicum and cook briefly so it remains slightly crisp.

  5. Add sauces and flavoring
    Pour in soy sauce, tomato ketchup, and chilli sauce. Add vinegar or lime juice and a little pepper. Mix everything so the ingredients blend into a glossy coating.

  6. Toss the fried cauliflower
    Add the fried florets to the pan and stir on high heat for a minute or two, turning gently so the sauce coats each piece without breaking the crust.

  7. Finish and serve
    Turn off the heat and sprinkle chopped coriander or spring onion greens. Serve immediately for the best taste and texture.



Helpful Notes

  • Extra garlic and a squeeze of lime give the dish a stronger, sharper flavor that pairs well with fried rice or noodles.

  • If you prefer more heat, increase the green chillies or add a pinch of red chilli powder.

  • Always toss the cauliflower quickly so it stays crisp.

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