Gobi Manchurian (dry)

Ingredients:

1 medium Cauliflower

2 cups All purpose flour (Maida)

2tbsp Corn flour

2 1/2tbsp ginger-garlic paste

1/2tsp Ajinomotto

1 Tomato (chopped)

1/2 Yellow onion (diced)

2 Serrano pepper (round slices)

4tbsp Soy sauce

1tbsp Chilli-garlic sauce (store bought)

1 1/2 cups Water

1/2tsp salt

How to:

• Wash and separate the florets, and keep it aside.

• In a bowl mix all purpose flour, corn flour, 1/2tbsp ginger-garlic paste, water, salt and make a lump-free thin batter.

• Dip the florets in the flour batter and deep fry'em in hot oil.

• In a skillet, heat oil, add the onion and saute for few mins.
• Then add the remaining ginger-garlic paste, serrano pepper (you can also use green chilli) and cook until the raw smell disappears.

• Now add tomatoes and cook till its completely mashed. (You can also puree the tomatoes and cook)

• Add the ajinomotto and pour the soy sauce with a tbsp of water.
• Now, add the fried florets and mix well along with the chilli-garlic sauce.

• Switch off the flame, and garnish with cilantro.

Serve with fried rice, chapathi or naan.