गोबी से बनाए जबरदस्त नाश्ता | Crispy Gobi Manchurian | Gobi Ke Pakode | MadhurasRecipe ─ madhurasrecipe

#gobimanchurian

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Gobi Manchurian is a popular Indo-Chinese recipe. This can be a good starter or side dish or snack. This is simple, easy and quick recipe. This can be a good variation to veg Manchurian. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
тАв Cauliflower florets
тАв Water
тАв Salt
тАв 1/2 cup Corn flour
тАв 1/2 cup Maida
тАв Salt to taste
тАв Black pepper powder
тАв Water
тАв Oil for frying
тАв 2~3 tsp Oil
тАв Finely chopped Garlic
тАв Finely chopped Ginger
тАв Sliced Onion
тАв Sliced Capsicum
тАв Soya sauce
тАв Red chili sauce
тАв Tomato ketchup
тАв Black pepper powder
тАв Lemon juice
тАв Corn flour
тАв Water
тАв Chopped Spring onion
тАв Sesame seeds

Method:
тАв Cut florets of cauliflower.
тАв Transfer them into a bowl.
тАв Add water, salt and wash them well in salty water.
тАв Take the florets out and dry them on a napkin or clean cotton cloth.
тАв Take corn flour into a bowl.
тАв Add maida, salt, black pepper powder and mix well.
тАв Add water and make a little thin batter.
тАв Dip the florets in the batter and coat them well.
тАв Heat up oil in a pan.
тАв Drop coated florets into hot oil and fry well until these get golden brown color from all sides.
тАв Take them out, drain excess oil and transfer into a plate.
тАв Heat up oil in another pan.
тАв Add garlic, ginger and fry for about 30-40 seconds.
тАв Add onion, capsicum and mix well.
тАв Fry for a few seconds and add soya sauce, red chili sauce, tomato ketchup, black pepper
powder, lemon juice and mix well.
тАв Take corn flour in a bowl.
тАв Add water and make thin slurry.
тАв Add this slurry into the pan and mix well.
тАв When the sauce thickens up a little add fried florets and mix well.
тАв Coat the florets well with the sauce.
тАв Sprinkle spring onion, sesame seeds and mix well.
тАв Gobi Manchurian is all ready.
тАв Serve and garnish with spring onion and sesame seeds.

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