How to prepare crispy gobi manchurian for Snack item

To make crispy Gobi Manchurian, you’ll need to ensure that the cauliflower florets are coated in a crispy batter and fried until golden brown. Here’s a recipe for crispy Gobi Manchurian:

Ingredients:

• 1 medium-sized cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon ginger-garlic paste
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon vinegar
• 1/2 teaspoon black pepper powder
• Salt to taste
• Water, as needed
• Oil for frying

For the Sauce:

• 1 tablespoon oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1 medium-sized onion, finely chopped
• 1 medium-sized bell pepper (capsicum), thinly sliced
• 2-3 green chilies, slit lengthwise (optional)
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Chopped spring onions and cilantro for garnish

Instructions:

1. In a large bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, chili sauce, vinegar, black pepper powder, and salt. Gradually add water while whisking until you achieve a thick batter consistency.
2. Dip the cauliflower florets into the batter, making sure they are well coated.
3. Heat oil for frying in a deep pan or wok over medium-high heat. Once the oil is hot, add the battered cauliflower florets in batches and fry until they are golden brown and crispy. Remove them using a slotted spoon and drain excess oil on paper towels.
4. In another pan, heat 1 tablespoon of oil over medium heat. Add the finely chopped garlic and ginger and sauté for a minute until fragrant.
5. Add the chopped onions, bell peppers, and green chilies (if using). Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
6. Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt to the vegetables. Mix well.
7. Stir in the cornstarch-water mixture to the pan and cook until the sauce thickens and coats the vegetables evenly.
8. Add the fried cauliflower florets to the sauce and toss gently until they are well coated.
9. Garnish with chopped spring onions and cilantro.
10. Serve hot as a starter or as a side dish with fried rice or noodles.

This crispy Gobi Manchurian is sure to be a hit at your dinner table! Adjust the spice levels according to your preference.