Gobi Manchurian

Ingredients

Cauliflower fritters

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Masala

Onion:3 big

Ginger: 2” piece

Garlic: 5 cloves

Green Chilli: 2

Tomato: 2

Kashmiri chilli powder: 1tsp

Garam Masala: 1 tsp

Coriander Powder: ½ tsp

Salt: needed

Tomato ketchup: 3tbsp

Lemon Juice: 2tbsp

Oil: 5 tbsp

Method Of Preparation

Cauliflower Fritters

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done. Keep this aside.

Masala

Heat another pan and add oil to it.

Add finely chopped ginger and garlic to it. Sauté for a minute and add chopped onions to it.

When onion becomes translucent add chopped tomato, salt and green chilli to it.

Saute till tomato gets well mashed and cooked. Add chilli powder, garam masala and coriander powder to it. Stir for half a minute and add fried cauliflower fritters to it. Stir well till it gets mixed up.

Close with a lid for few minutes and put the flame to very low position.

After 5minutes open the lid and add tomato ketchup and lemon juice to it.

Stir well and switch off the flame.

You can garnish with chopped spring onion and coriander leaves at the time of serving.