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Gobi Machurian


Ingredients:

  • 15 cauliflower florets (Phulakobi Pakhuda)of lemon size
  • 3 tablespoons corn flour
  • 5 tablespoons all purpose flour
  • 4 cup water
  • 1 teaspoon black pepper powder
  • Salt to taste
  • oil for deep frying
Ingredients for Manchurian Sauce
  • ½ cup chopped spring onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped green chillies
  • 2 teaspoons finely chopped ginger
  • 1 tablespoon corn flour
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chilli sauce
  • 1 tablespoon vegetable/sunflower oil
  • Salt to taste
Method for Manchurian
  • Heat oil in a wok or a deep fryer
  • In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
  • Add the cauliflower florets and mix until the florets get coated with the flour mixture.
  • Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown.
  • Remove from oil and drain in paper towels. Keep aside.
Method for Sauce
  • Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup, chilli sauce and salt.
  • Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
  • Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
  • Turn off heat. Toss the Fried Cauliflower with the Manchurian Sauce and serve.
  • Garnish with spring onion leaves and extra green chillies if you like it spicy.

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