Gobi manchurian dry with purti sunlife

Gobi Manchurian Dry Recipe:

Manchurian made from Gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner. There are two parts for making dry manchurian with gobi 1) make florets and 2) make spicy sauté. Learn how to make restaurant like delicious phool gobi manchurian dry with this easy step by step.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Serves: 4 servings

Directions for Florets:

• Step 1: Boil cauliflower florets in salted water over medium flame for 3-4 minutes.
• Step 2: Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter.
• Step 3: Heat Purti Sunlife Refined Sunflower Oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown.

Directions for Sauté:

• Step 1: Heat 2-tablespoons Purti Sunlife Refined Sunflower Oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
• Step 2: Sauté them on high flame for 3-4 minutes.
• Step 3: Add soy sauce, tomato ketchup, chilli sauce and salt.
• Step4: Stir continuous and cook for a minute
• Step 5: Add deep fried florets.
• Step 6: Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high.
• Step 7: Transfer it to a plate and garnish with spring onion.