How to make Gobi Manchurian Dry 😋

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Gobi Manchurian Dry Recipe

 Material-

 For Florets:-

 • 1/2 (half) cup corn flour.

 • Five tablespoons maida (flour).

 • 1 medium sized cauliflower, cut into medium sized florets.

 • Half tsp garlic paste.

 • Oil for frying (as needed)

 • Salt (as needed)

 • Half a cup of water.

  For Sauté:-

 • 1 1/2 (one and a half) tbsp garlic paste.

 • 2 (two) tbsp ginger paste.

 • 2 (two) green chilies finely chopped.

 • 1 (one) large onion, finely chopped.

 • 1 (one) small green capsicum, finely chopped.

 • 1 1/2 (one and a half) tbsp soy sauce.

 • 1/2 (half) tbsp chili sauce.

 • 2 (two) tbsp tomato ketchup / tomato sauce.

 • 2 (two) tbsp cooking oil.

 • 2 (two) tbsp spring onions, finely chopped.

 • Salt (as needed)

 Method-

 • In a thin pan (which is wide) heat 2 tbsp oil on medium heat.

 • Put 2 tbsp ginger paste, 1 1/2 (one and a half) tbsp garlic paste, chopped green chillies, chopped capsicum and chopped onion in hot oil.

 • Fry all these ingredients on high flame for 3 to 4 minutes.

 • After cooking add soy sauce, tomato ketchup/tomato sauce, chili sauce and salt.

 • Cook for a minute while stirring continuously so that it does not stick to the pan.

 • Put the deep fried florets in the pan.

 • Put the deep fried florets along with other ingredients in the pan and cook on high heat for 1-2 minutes (To make the best Chinese Cabbage Manchurian dry, you need to put everything in a pan on high heat)

 • Take it out in a plate or bowl and garnish with green onions.  Serve it hot with tomato ketchup and chili sauce.

 Perfect Cabbage Manchurian Dry is ready.

  Delicious.....

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