Gobi Manchurian Dry is a very popular Indo Chines dish often served as a starter/appetizer. Suited for any occasion, the dry version is most popular. Liked by kids and adult alike and always make a great starter for any parties and why not at your Iftar Table too?
Ingredients:
- Cauliflower Florets – 2 cups
- Ginger and Garlic – 1 tsp, minced
- Maida – 1 to 2 tblsp
- Corn Flour – 1 tsp
- Red Chilli Powder – 1/2 tsp
- White Pepper Powder – a large pinch
- Soy Sauce – 1 tblsp
- Onion – 1/4 cup, diced
- Capsicum – 1/4 cup, diced
- Green Chilli – 2, slit, halved
- Ginger Garlic Paste – 1/2 tsp
- Chilli Garlic Sauce – 1 tblsp
- Ketchup – 2 tblsp
- Spring Onions – 2 tblsp, finely chopped
- Vinegar – 1/2 tsp
- Salt as per taste
- Oil – 1 cup
Method: Wash the florets and boil them for 2 minutes in salt water. Drain and pat dry.In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt. Mix well to make a thick paste. Add the cauliflower florets and toss to coat well.
Heat oil in a pan. Deep fry the florets and keep aside.Heat 2 tblsp oil in a different pan. Saute the onions, capsicums, ginger garlic paste and green chillies for a minute. Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt. Mix well until it becomes dry. Add the spring onions and stir for a few minutes. Serve hot with Chinese Main Course or as a Snack for your Iftar or and tea time snacks.
Engr Sulthan