Dry Gobi Manchurian - Variety2

Monday, May 24, 2010

Cauliflower 1 medium sized
Spring onion 2
Green chilli 4
Ginger garlic paste 2 teaspoon
Garlic cloves 3
Corn flour 1/2 cup
Onions 2 medium
Capsicum 1 small sized
If you dont have corn flour use maida
Red chilli powder 1/2 teaspoon
(adjust accordingly)
Curd 2 teaspoons
Salt as needed
Oil for frying

1. Cut the cauliflower into florets. Cut onions ,spring onions, green chillies, garlic cloves and capsicum into small pieces.

2. Boil the floretes for 5 minutes. Drain the water and make the florets dry with a tissue or soft cloth.
3. In a bowl ginger garlic paste,salt ,red chilli powder, curd, corn flour and add water mix well. Add the florets to the batter. Add gently or else they will break. Keep this aside for 2 hours it will marinate.

4. In a pan or kadai pour oil and heat it after oil is heated add the floretes dipped in batter one by one and deep fry. Turn the florets on the other side and fry it so that they are uniformly fried on all sides.

5. Keep the florets aside.

6. In a pan add 3 teaspoons of oil after oil is heated add the garlic,onions ,capsicum and spring onions. On a low flame fry them till the onions become soft and transulent in color.

7. Add the above items to the fried florets. Garnish with coriander.


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