Gobi Manchurian (Dry)

Its the most popular appetizer served in almost all Indian restaurants back in India and now too. Where ever we go, me and my hubby search for this in the menu card:)

Both my first and second trial of Gobhi Manchurian are similar and needless to say it turned out great. What I've tried is dry version. Will soon try wet version and post soon. 

You Need:

Cauliflower - 1/2 kg ( Cut into bite sized Florets)

Besan Flour - 1/2 cup or 6 tbsp

Corn Flour - 1/4 cup or 4 tbsp

Ginger Garlic Paste - 1 tsp
Chilli powder - 2 tbsp 

Soya sauce - 1 tsp for Batter, 2 tbsp for Sauce

Oil for frying

Salt to taste

Onion finely chopped - 1 small 

Tomato Ketchup - 4 tbsp
Green Chilli's - 2 nos (Optional)

First Try

Second Trial - Dry

Gobi Manchurian - Sauce coated

Cut the cauliflower into small florets and wash well in cold water. Pat dry. Now take a bowl and mix together besan flour, corn flour, ginger - garlic paste, soya sauce, chilli powder and salt with some water to form a thick batter. Heat oil in a pan on medium heat. Dip each floret in the batter and fry till it becomes crispy in very low flame.  Lay them on a tissue paper to drain the excess oil.

During my second trial, I used kashmeri chilli powder and hence the appealing color. You can use normal chilli powder and use pinch of kesar color if desired.

Sauce: ( Prepare just before serving)

Heat oil - 1 tsp in non stick tawa, saute the finely chopped onions. Then add ketchup and soya sauce and mix well. Add small pieces of shopped green chilli's (I have used during my first trial only). Add little water and cook in medium flame. Add the fried cauliflower and mix well until it's coated well with sauce.

It tastes delicious when served with sauce coated and caramelized onions. Serve these tongue-tinkling as evening snacks.