Fulkopi Manchurian | Restaurant Style
Ingredients for Crispy Cauliflower 🥦🍲
- Cauliflower
- Water (for rinsing)
- Salt
- Refined Flour
- Corn Flour
- Salt (to taste)
- Black Pepper Powder
- Kashmiri Red Chilli Powder
- Water (added gradually)
Method:
- Cut cauliflower into bite-sized pieces. Rinse well with water and a pinch of salt. Let them rest in salt water for 3-4 minutes to remove impurities.
- Discard salt water, rinse with fresh water, and drain.
- Make a batter with equal parts refined flour and corn flour. Season with salt, black pepper powder, and Kashmiri red chilli powder. Gradually add water while whisking to make a semi-thin batter.
- Coat cauliflower florets evenly in the batter.
- Fry in moderately hot oil until light golden brown. Drain excess oil and let them rest.
- Reheat the oil and fry cauliflower until golden brown and crispy. Your crispy cauliflower for gobi manchurian is ready. 🌶️🍲
Sauce Ingredients:
- Oil
- Onion
- Ginger
- Green Chilli
- Capsicum
- Coriander Stem
- Soy Sauce
- Green Chilli Paste
- Ketchup
- Red Chilli Sauce
- White Pepper Powder
- Salt
- Water
- Corn Flour
- Fresh Coriander
- Garam Masala (optional)
Method:
- Heat oil in a wok. Add onion, ginger, and green chillies. Cook for 1-2 minutes.
- Add capsicum, coriander stems, soy sauce, green chilli paste, ketchup, red chilli sauce, white pepper powder, and salt. Stir and add water to make the sauce.
- In a bowl, make a slurry with corn flour and water. Gradually add it to the sauce, stirring continuously to thicken.
- Add the fried cauliflower, fresh coriander, and garam masala. Coat cauliflower with the sauce, avoiding overcooking.
- Sprinkle some love from the top. Your gobi manchurian is ready! 🍜🥦
