Dark Dry Gobi Machurian -Variety1

Ingredients:

Cauliflower 1 medium sized

Spring onion 2

Ginger garlic paste 2 teaspoon

Garlic cloves 4

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 as per taste

Curd 2 teaspoons

Soya sauce 2 teaspoons

Salt as needed

Oil for frying

Preparation:

1. Cut the cauliflower into florets. Cut onions ,spring onions, 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 and make a smooth thin batter. Add the florets to the batter. Add gently or else they will break.

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 Soya sauce .I used the chin's brand dark color soya sauce. This gives the brown and good color for manchurian. Switch off the stove.

8. Add the above items to the fried florets. Garnish with coranider