GOPI MANCHURIAN

Now a days gopi manchurian is done by almost everyone in their home. So many other starters have came over ruling.   Still it is one my favorite starter in the restaurant  and in the weekend evenings. I would like to share this recipe with you people to enjoy the same.

Ingredients:

1. Medium size caulifower - 1 ( chopped into pieces and blanced)
2. All purpose flour - 1/4 cup

3. Rice flour - 1/2 tbs

4. Ginger garlic paste - 1 tbs
5. Red chilli powder or Pepper powder - 1 tsp or  to taste

6. Oil - for deep frying

7. Salt - to taste

For sauce :

1. Tomato ketchup - 1 tbs

2. Soya sauce - 1/2 tbs

3. Ginger garlic paste - 1 tbs

4. Chopped onions / spring onions - 1 tbs

5. Chopped garlic - 1 tsp (optional)

6. Red chilli powder - 1 tsp

7. Chopped green chillies - 1 tsp (optional)

8. Salt - to taste

Method :

1. Mix rice flour, all purpose flour and salt together. 

2. Add ginger garlic paste, red chilli powder and blend together with the flour.

3. Add few spoons of water, little bit thicker than the bajji batter. The conistency of the batter should be in such a way that the batter should get coated well on top of the blanced caulifower pieces.

4. In the mean while heat oil in a pan to deep fry. Make sure the pan is a deep bottom one.

5. Once the oil gets heated, dip the blanced caulifower pieces into the batter and drop it one by one into the oil.

6. Once it turned to golden colour remove that from the oil and transfer it to a tissue paper to absorb excess oil.

7. Repeat the process for rest of the cauliflower pieces.

STAGE II :

1. Heat oil in a pan. Add finely chopped  onions. Saute for 1 minute. Add ginger garlic paste and saute for 1 more minute.

2. Add tomato sauce, soya sauce, salt, red chilli powder. Mix it well with a spatula. 

3. Add the fried caulifower pieces to the sauce mixture and mix it well. Make sure the sauces are well coated to the fried gopi pieces.  

4. Use a soft spatula, to avoid breaking.

5. Transfer to a serving bowl. Sprinkle chopped spring onions on top.

6. Serve it hot as a starter. It goes well with roti also. 

optional : you can serve it with lemon pieces

note :

The sauces may get burned easily, so reduce the flame during that process.

I have asked to add few spoons of water, because we will be having few water from the blanched caulifower pieces. So mix water accordingly less or more. But its necessary to drain all the water from the blanched caulifower pieces before dipping it to the batter.  And you would have add salt during blanching process. So add salt according to that.