Directions
• Make a paste of Maida, corn flour and salt using water.
• Crush the garlic and ginger into fine paste
• Take a tsp. of ginger and garlic paste, add it to the paste, mix well.
• Dip the Gobi florets in the paste and deep fry till golden brown. Keep aside.
• Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
• Now, mix aginomoto, soya sauce and tomato sauce to it.
. Gravy ready
• Add fried Gobi to the gravy, just before serving and mix well.
• Garnish it with coriander leaves.
• Serve with roti or naan.