Gobi Manchurian...hmm...I was missing all the chats and fast food back in India and decided to try this at home on a Friday evening. This one is for all my friends and colleagues who loved the recipe.
Here are the ingredients -
1 1/2 cup - Besan/Chick pea flour
1 tsp Corn flour
1 tsp of Red chilly powder
1 Cauliflower, cut into bite size florets
1 Green/Red capsicum chopped (whichever you have, I used both half and half)
1 cup Cabbage shredded
2 medium Onions chopped
1/2 cup of Tomato ketchup
2 tbsp Tomato chilly sauce
3-4 Green chillies (may reduce according to taste)
1 Jalapeño chopped (optional)
2 cloves of Garlic, finely chopped
Finely shredded Cilantro
Oil for frying
Salt to taste
Method -
1. Wash the cauliflower florets thoroughly under running water.
2. Add one cup of water to a microwave safe bowl, cauliflower florets, a pinch of turmeric and a little salt. Cook them in the microwave for 3 mins. They should be half cooked.
3. Make a thin batter of besan, corn flour, a spoon of hot oil (used for frying), salt, chilly powder and water. The batter should be thick enough to coat the cauliflower florets evenly and stick to it.
4. Heat a broad pan with a teaspoon of oil. Add garlic, onions, jalapeños and green chillies. Saute them on high heat for a minute.
5. Reduce the heat to medium, add chopped cabbage cook for 2-3 mins or until they become transparent.
6. Add chopped capsicum and saute for a minute.
7. Salt the veggies as needed and add tomato ketchup and tomato chilly sauce.
8. Mix them well and cook the gravy for another minute.
9. Meanwhile heat oil for frying. Drain water completely from cauliflower and add them to the batter.
10. Fry the florets in oil until they turn golden and crispy.
11. Add the cauliflower florets to the gravy and mix well. Top it with chopped fresh cilantro and serve hot.
