Restaurant style Gobi Manchurian recipe | Crispy Gobi Manchurian

Restaurant-style Gobi Manchurian recipe | Crispy Gobi Manchurian Indo-Chinese food is one of our most favorite cuisines and we would love to order whenever we go to restaurants. I have tasted Gobi Manchurian in many restaurants, but the best I would say is the one I tasted in GRT grand days in Chennai a few years back. It was very crispy outside and juicy inside. I tried to recreate something similar to this at home, though it turned out well, I am not very much satisfied. I saw few videos on how to make restaurant-style Gobi Manchurian, and adapted Cooking shooking video on YouTube. It turned out so perfect and tasted similar to the one we tasted in the restaurant. My son who is a big fan of Gobi Manchurian, enjoyed it very much. The secret of the restaurant-style gobi manchurian is frying the Gobi | cauliflower twice to get the right crispiness and the addition of rice flour. Also to get the inside juicier, the sauce should be a little more to give enough coating to all the fried cauliflower. Full recipe - https://www.jeyashriskitchen.com/restaurant-style-gobi-manchurian-recipe/ Preparation time:20 mins Cooking time: 40 mins Serves: 3 Ingredients 2 cups cauliflower florets 4 tbsp maida 4 tbsp corn flour 1 tbsp rice flour 1 tsp pepper powder Salt as needed Oil to deep fry For the sauce 1 tbsp oil 2 tbsp spring onion chopped(white part) 1 tbsp finely chopped garlic 1 green chili finely chopped 1 tbsp tomato ketchup