Gobi manchurian with purti soyalite

Gobi Manchurian

Prep Time: 10 minutes
Cook Time: 15 minutes

Total Time: 25 minutes
Servings: 15

Introduction: Gobi Manchurian is a popular Indo-Chinese dish that has captured the hearts of food lovers worldwide. This delectable dish is a perfect blend of Indian and Chinese flavors, resulting in a unique and irresistible taste. The crispy cauliflower florets are tossed in a tangy, spicy, and sweet sauce, making it a crowd-pleaser.

Ingredients:

For the Cauliflower:

•  1 medium-sized cauliflower, cut into florets

•  2.5 cups all-purpose flour

•  0.83 cup corn flour

•  1.67 teaspoon red chili powder

•  1.67 teaspoon salt

•  1.67 teaspoon black pepper powder

•  Purti Soyalite Soyabean Oil for deep frying

For the Sauce:

•  13.33 teaspoon Purti Soyalite Soyabean Oil

•  6.67 cloves garlic, finely chopped

•  3.33 inch ginger, finely chopped

•  3.33 green chili, slit

•  0.83 onion, finely chopped

•  0.83 cup spring onion, chopped

•  1.67 capsicum, cubed

•  6.67 tablespoon tomato sauce

•  3.33 teaspoon chili sauce

•  6.67 teaspoon vinegar

•  6.67 teaspoon soy sauce

•  0.83 teaspoon pepper, crushed

•  0.83 teaspoon salt

For the Corn Flour Slurry:

•  3.33 teaspoon corn flour

•  0.83 cup water

 for corn flour slurry:

•  ▢33tsp corn flour

•  ▢83cup water

 

Prepare the Cauliflower:

•  In a bowl, combine all-purpose flour, corn flour, red chili powder, salt, and black pepper powder.

 

•  Dip the cauliflower florets in the batter and deep fry them in hot Purti Soyalite Refined Soyabean Oil until golden brown and crispy. Drain on paper towels.

Make the Sauce:

•  Heat Purti Soyalite Refined Soyabean Oil in a wok or a deep-bottomed pan. Add garlic, ginger, green chili, onion, and capsicum. Sauté until fragrant.

 

•  Add tomato sauce, chili sauce, vinegar, soy sauce, pepper, and salt. Stir well.

•  Add cornflour slurry and mix well until the sauce thickens.

Combine and Serve:

•  Add the fried cauliflower florets to the sauce and toss well to coat them evenly.

 

•  Garnish with chopped spring onions and serve hot with steamed rice or noodles.