Everybody would have their own recipe for making gobi manchurian. So here is mine. The dry version of gobi manchurian. I love the gravy too, but the majority prefers dry bites. It’s quite easy and interesting to just pick up and gobble those little florets covered in spice and flavors.
I remember, whenever we used to have food from outside, and was to order something under the veg menu, we would definitely order gobi manchurian. I have seen, everybody have their secret spice mix for this recipe. Some may have different techniques too. So today, here I’m revealing my recipe and way of preparing this tasty dish.
Who would not like to have some of these with hot hot naan or kulcha. The combination is just yummmm. So the next time you get some fresh cauliflower, instead of making the same old veg korma or curries, do try this easy and delicious dish.
Mix little salt to water and boil. Blanch the cauliflower florets in this boiling water for 4 minutes. Drain and keep it aside.
In a bowl, mix corn flour, all purpose flour, pepper powder, red chilli powder, and salt.
Now add ginger garlic paste, 1 tbsp soya sauce, 2 tbsp tomato sauce and egg to the above mixture and mix well to form a smooth paste, without any lumps. Egg may be omitted as we are adding corn flour/ all purpose flour as binding agent.
Marinate the cauliflower florets in this mixture for atleast 1 hour.
Then heat oil in a kadai and deep fry the marinated cauliflower. Allow to drain excess oil and keep them aside.
Now heat 2 tbsp oil in a pan and saute the onions for a minute.
Add in the chopped garlic and green chillis.
Next add the capsicum. And saute.
Next add the fried cauliflower and mix well.
Pour in 2 tbsp tomato sauce and 1 tbsp soya sauce and mix well.
Add in the chopped coriander leaves and spring onions. Mix and turn the flame off.
Garnish with some chopped coriander leaves and spring onions.