Ingredients:
Gobi Pakora:
Gobi/Cauliflower - 1 Medium head
Oil for Deep frying
Batter:
Corn flour - 1/2 Cup
Maida/APF - 1/2 Cup
Salt - 1 tsp
Chilli powder - 1 tsp
Soy Sauce - 1 Tbsp
Ginger Garlic paste - 1 tsp
Manchurian Masala:
Capsicum - 1 small
Green Chillies - 4
Onion - 1/2
Chopped Garlic cloves - 1 Tbsp
Grated Ginger - 1 tsp
Red cabbage - 1 Cup [Optional]
Chopped Spring Onions - 1 Tbsp [Optional]
Salt - 1/2 tsp to 1 tsp
Oil - 1 Tbsp
Soy Sauce - 1 Tbsp
Masala Sauce - 1 Tbsp
Tomato Puree/Tomato Sauce - 1 Tbsp
Chilli Sauce - 1 tsp [Optional]
Vinegar - 1 tsp
Corn flour /Corn starch - 1 Tbsp diluted with 1/4 Cup water
Brown sugar - 1 tsp
Method Of Preparation:
Gobi Pakora:
Wash and separate cauliflower into florets.
Prepare the batter using water. [Prepare similar to bonda batter. It should be thick enough to coat the florets]
Heat oil in a pan over medium high heat.
Once the oil is hot, dip cauliflower florets in the batter to coat thoroughly and drop in the hot oil.
Deep fry till the florets are well cooked on both sides. Should take around 3-4 minutes for each batch.
Repeat the process. Place the fried florets on tissue to soak up the extra oil.
Manchurian Masala:
Heat oil in a vessel. When its hot, add finely chopped garlic cloves and grated ginger and slit green chillies. Fry for a minute.
Add chopped capsicum and onion. Fry for 5 minutes.
Add Red cabbage and saute for 2-3 minutes.
Add salt and rest of the sauces and diluted corn flour mix, brown sugar. Mix everything well and let it cook for 3 minutes. The masala will start to thicken.
Add fried cauliflower florets and mix so that all the masala is coated well.
Garnish with finely chopped spring onion. [I didn't]
Check for baked version here
Gobi Pakora:
Gobi/Cauliflower - 1 Medium head
Oil for Deep frying
Batter:
Corn flour - 1/2 Cup
Maida/APF - 1/2 Cup
Salt - 1 tsp
Chilli powder - 1 tsp
Soy Sauce - 1 Tbsp
Ginger Garlic paste - 1 tsp
Manchurian Masala:
Capsicum - 1 small
Green Chillies - 4
Onion - 1/2
Chopped Garlic cloves - 1 Tbsp
Grated Ginger - 1 tsp
Red cabbage - 1 Cup [Optional]
Chopped Spring Onions - 1 Tbsp [Optional]
Salt - 1/2 tsp to 1 tsp
Oil - 1 Tbsp
Soy Sauce - 1 Tbsp
Masala Sauce - 1 Tbsp
Tomato Puree/Tomato Sauce - 1 Tbsp
Chilli Sauce - 1 tsp [Optional]
Vinegar - 1 tsp
Corn flour /Corn starch - 1 Tbsp diluted with 1/4 Cup water
Brown sugar - 1 tsp
Method Of Preparation:
Gobi Pakora:
Wash and separate cauliflower into florets.
Prepare the batter using water. [Prepare similar to bonda batter. It should be thick enough to coat the florets]
Heat oil in a pan over medium high heat.
Once the oil is hot, dip cauliflower florets in the batter to coat thoroughly and drop in the hot oil.
Deep fry till the florets are well cooked on both sides. Should take around 3-4 minutes for each batch.
Repeat the process. Place the fried florets on tissue to soak up the extra oil.
Manchurian Masala:
Heat oil in a vessel. When its hot, add finely chopped garlic cloves and grated ginger and slit green chillies. Fry for a minute.
Add chopped capsicum and onion. Fry for 5 minutes.
Add Red cabbage and saute for 2-3 minutes.
Add salt and rest of the sauces and diluted corn flour mix, brown sugar. Mix everything well and let it cook for 3 minutes. The masala will start to thicken.
Add fried cauliflower florets and mix so that all the masala is coated well.
Garnish with finely chopped spring onion. [I didn't]
Enjoy :)
Check for baked version here
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