CRISPIEST GOBI / CAULIFLOWER MANCHURIAN

2015-01-31
  • Servings : 1 Mid - Size Bowl
  • Prep Time : 45m
  • Cook Time : 15m
  • Ready In : 60m

The king of coating or making battered food are the “Japanese “well I guess everybody likes crispy fried food be it chicken or vegetarian but to learn the art of crispy cooking one has to ponder on the techniques and method that Japanese cuisines uses and my most experience for making crispiest food is just inspired from my learning experiences in Benihana … but will I won’t bore you with my long stories so here is Crispy and I mean Rely Crispy Gobi Manchurian.  Enjoy…

Ingredients:

300 gms Gobi

1 ltr water + 1 tsp. salt

½ tsp. black pepper

½ salt

1 tbsp. ginger garlic paste

¼ cup corn starch

 

Ingredients To Make Sauce:

1 Small Bell Pepper

4-5 Spring Onions

5-6 mid-Size Garlic Chopped

1.5 tsp. Ginger Chopped

½ tsp. Salt

¼ tsp. Mono Sodium Glutamate

½ tsp. White Pepper Powder

1 tsp. Sugar

1 Tbsp. Cooking Vinegar

*** SAUCE MIX

 

 

For Blanching Cauliflower:

1 Ltr Water

1 Tbsp. Salt (Minimum)

 

Ingredients To Make Batter:

½ Cup All Purpose Flour

¼ Corn Starch

1 Tbsp. Oil

½ tsp. Salt (or as per taste)

 

Ingredients For Sauce Mix

¼ Cup Water

1 tsp. Corn Starch

2 Tbsp. Soy Sauce

1 tsp. Sambal

1 tsp.  Hoisin Sauce

2 tsp. Schezwan Sauce

 

 INSTRUCTIONS TO MAKE THE RECIPE:

 

 

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Recipe Comments

Comments (2)

  1. posted by Rasna jain on June 23, 2015

    I don’t want to use MSG . What is alternative of MSG. ?

      Reply
    • posted by Bharat Wadhwa on June 25, 2015

      well you can increase the amount of soy sauce by 1 tsp or you can add yeast extract (”,)

        Reply

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