Gobi Manchurian
- November 14, 2023
- 46
Ingredients:
- 1 Cauliflower Head
- 1 tsp salt
- 1 tsp turmeric
- 1 cup Dry Roast Red Rice Flour
- 1 tsp minced garlic
- 1 tsp minced ginger
- water, enough to form a thick pancake-like batter
- 1 tbsp, coconut oil
- 1 medium onion, finely chopped
- 1 cup, ketchup
- 2 tbsp, brown sugar
- 1/8 cup, soy sauce
- 3 cloves garlic, grated
- 1-inch ginger, grated
- 3 green chilli, finely minced
- 1/2 tsp Cayenne Chilli Powder
- Cut the cauliflower head into bite-sized florets.
- Next, mix the remaining ingredients into a thick but slightly runny batter.
- Transfer the cauliflower pieces in the batter and mix until coated well.
- Heat some canola oil about 1 cm deep in a frying pan on medium heat.
- Once the oil has been thoroughly heated, place the cauliflower florets one by one until the pan is filled.
- Fry for about 2 - 3 minutes until it turns golden brown, and flip over to the other side if not golden brown there.
- Remove from pan once completely golden brown on all sides, and fry the next set of cauliflower pieces.
- In a large saucepan, heat the coconut oil and sauté the onions until softened.
- Add chili powder, garlic, ginger, and green chili, and sauté until all ingredients are softened.
- Next, add ketchup, brown sugar, soy sauce, and salt to taste. Cook this mixture for about 5 minutes until the sauce thickens.
- Mix in the cauliflower until completely coated.
