Category: Appetizers, Fusion, Snacks | Small Plates
Cuisine: Indian, Indo-Chinese
Yields:
2 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
This vegan dish is a perfect appetizer for any and all occasions. This recipe will ensure your gobhi manchurian stays crispy even an hour after you are done mixing it with the sauce. The secret lies in the batter! This indo-chinese recipe is tried and tested multiple times and I can assure you that this is the most simple version of this with fewer ingredients. So go on and try this out! Tag @recipesbyappy to let me know how it turns out!
Ingredients
Adjust Servings
Instructions
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First, in a saucepan, boil about 3 cups of water with 1 tsp of salt. Once the water starts to boil, add cauliflower florets and boil for another 2-3 minutes. cook until they are about 70% done.
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Drain the excess water and cool the florets completely.
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In a small bowl, add rice flour, maida, cornstarch, a pinch of salt and red chilli powder. Now add 2-3 tablespoons of water until a thick batter is formed as shown in the above video.
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Once the batter is ready then generously coat the cauliflower florets and deep fry them until they turn golden brown.
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Now in a flat pan, add little oil, then add finely chopped garlic, bell peppers and onions. Saute for about 2-3 minutes.
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While you wait for the chopped garlic, bell peppers and onions to cook; let us work on prepping the sauce. In a small ramekin, add ketchup, vinegar, soy sauce, chilli sauce (green and red), black pepper powder and a pinch of salt/sugar(optional). mix well.
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Once the chopped garlic, bell peppers and onions are nicely sautéed, add the sauce mix along with a tsp of water. You can adjust the sauce mix to reach the desired consistency.
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Now turn off the flame and add the fried florets. mix gently until the florets are fully covered in sauce.
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Now garnish and serve hot!
