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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- For batter: -
- Cauliflower(big) - 1 no
- Gram flour(Kadalamavu) - 6 tsp
- Corn flour - 2 tsp
- Rice flour - 2 tsp
- Chilli powder - 1 tsp
- Kesari colour(A pinch) -
- Oil for deep frying -
- Salt(As reqd) -
- Soy sauce - 2 tsp
- Tomato sauce - 4 tsp
- Chilli sauce - 1 tsp
- Ginger(garlic paste or chopped ginger and garlic) -
- Onion(chopped, small) - 1 no
- Capsicum(chopped, small) - 1 no
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Wash cauliflower well and make small florets of it.
- Drain fully so no water is left.
- Mix the following ingredients to make a batter: gram flour, corn flour, rice flour, chilli powder, kesari color and required salt adding little water. The batter should be thinner than the bajji mix.
- Add cauliflower into the batter, mix evenly and deep fry. Keep the fried florets aside to drain.
- Heat a little oil in a pan.
- Add the fried cauliflower and fry.
- Add all the sauces.
- Garnish with coriander leaves.
- :- Serve hot with tomato and chilli sauce.
- :- Also same can be done with Baby corn or paneer.
- Enjoy the delicious Gobi manchurian Bangalore style.
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1 comment
it was simply superb. usually we used to go to hotels to eat chinese menus, cos i tought it was soo difficult. but once i tried it came out very cripsy and tasty too. got lots of appreciation from my family members. thanks for such a yummy receipe