Ingredients:
For deep fry:
- Cauliflower florets - 2 cups ( my cup measures 240 ml )
- Maida flour - 3 tblspn
- Corn flour - 2 tblpsn
- Rice flour - 1 tblspn
- Ginger garlic paste - 1 tspn
- Kashmiri chilli or ordinary chilli powder - 1 tspn
- Salt - to taste
- Water - as required
- Oil - for deep fry
For masala:
- Oil - 1 tblspn
- Ginger finely chopped - 1/2 tspn
- Garlic finely chopped - 1 tspn
- Green chilli chopped - 1/2 tspn
- Onion finely chopped - 1 medium size
- Soya sauce - 2 tspn
- Green chilli sauce - 1 tspn ( optional )
- Tomato sauce - 2 tspn
- Tomato chilli sauce - 1 tspn ( optional )
- Capsicum 3 colours - 1/4 cup ( all together )
- Salt - to taste
- Spring onion - for garnishing
Method:
- Cut the caulifower as separate floret and dip in hot water ( put all the floret in hot water along with small quantity of salt and take it with in few seconds ) and keep it aside to dry
- In a bowl add maida, corn, rice flour, ginger garlic paste, chilli powder, salt and mix well
- Add water slowly and bring it to dosai flour consistency, put all the floret in batter mix them well till all the florets covered with the batter
- Heat oil in a kadai for deep fry , don't fry them all together , fry them in batches and keep it aside
- Heat 1 tblspn of oil in a kadai,( if want add 1/2 tspn of sugar ) add ginger, garlic green chilli, onion and saute it till onion turns golden brown'tNow add chopped tri colour capsicum saute for few seconds, it should be cripsy
- Add soya sauce, tomato sauce, green chilli sauce or tomato chilli sauce and mix well
- After few seconds add gried cauliflower mix well check for salt
- Keep in high flame for few mins by constant stirring
- Serve tasty cauliflower dry manchurian with spring onion garnish
- If need more spicy add pepper powder also
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