Ingredients:
cauliflower florets - 3 cups
all purpose flour - 1 cup
ginger garlic paste - 1 tsp
green chilli paste - 1 tsp
chopped spring onions - 1/2 cup
chopped capsicum - 1/4 cup
chopped garlic - 2 tsp
soya sauce - 2 tsp
tomato ketchup - 2 tsp
chilli sauce - 1 tsp
Salt to taste
Oil for deep frying Gobi.
Method:
Cook cauliflower florets in salted water for 5 minutes.
Remove the water and keep aside.
Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency.
Dip the florets in the batter and deep fry in hot oil until golden brown.
Remove and drain. Heat 2 tsp of oil in a skillet and sauté spring onions, garlic and capsicum for 5 minutes.
Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes.
Add the florets, mix well and cook for 5 minutes.
If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets.
Cook for 5 minutes and then add the florets.
garnish with coriander leaves and serve hot with rice, nooodles....
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