Gobi manchurian dry/ Cauliflower manchurian dry

Written by: Shanthi Muthuvel
Gobi manchurian dry is a popular Indo-Chinese starter dish suitable for any party. Gobi manchurian is prepared from cauliflower florets also known as gobi or gobhi. This crispy and delicious starter can be served along with any fried rice.

Gobi manchurian

Ingredients:
Serves 5 to 6
      • 1 medium – Cauliflower (cut slightly big florets)
      • 1/2 cup – Maida
      • 1/4 cup – Corn flour
      • Salt to taste
For manchurian sauce :
      • 1 tbsp – Oil
      • 1/2 no – Onion (chopped finely)
      • 1/2 cup – Capsicum (chopped finely)
      • 1/2 tsp – Garlic chopped
      • 1/2 tsp – Ginger chopped
      • 1 no – Green chilli chopped (optional)
      • 1 tsp – Corn flour
      • 1 tbsp – Soy sauce ( i used light )
      • 1 tbsp – Tomato sauce (tomato ketchup)
      • 1 to 1 1/2 tsp – Chilli garlic sauce ( sriracha sauce)
      • 1/4 cup – Spring onion chopped
      • Salt as needed
Gobi manchurian dry

Preparation method:

Making of cauliflower fry:
  1. Wash cauliflower thorougly in hot water and salt for 2 to 3 times, set it aside.
  2. Take a mixing bowl, add maida, corn flour, required water and salt, mix well to form a slightly watery batter.
  3. Heat oil in a frying pan, dip cauliflower in the batter and deep fry over medium flame until they turn slightly golden brown. Transfer deep fried florets to a plate or bowl with paper towel to remove excess oil. Continue the same procedure with rest of the cauliflower florets.
Gobi manchurian dry

Making of gobi manchurian:
  1. Mix corn flour in a 2 to 3 tbsps of water and set it aside.
  2. Heat oil in a pan, add ginger, garlic, green chillies chopped, saute for few seconds. Followed by chopped onion and half of spring onion, once again saute for few seconds.
  3. Now add soy sauce, tomato ketchup and chilli garlic sauce or chilli sauce, little salt (soy sauce already has salt in it), saute for few seconds. Add 1/4 cup of water and bring it to boil.
  4. Add corn flour mixture and once again cook until you see sauce is slightly thick and glaze. Now add fried cauliflower and chopped capsicum, mix well everything and continued to cook over high flame for few minutes until cauliflower absorbs all the moisture.
  5. Finally garnish with remaining spring onion and serve hot with fried rice.
Gobi manchurian dry

Gobi manchurian dry

Notes:
  • Washing cauliflower with hot water and salt, helps to remove any worms in it.
  • Serve it immediately to get crispy taste of gobi manchurian.
  • I used sriracha sauce (chilli garlic sauce) in this recipe instead of green chilli sauce.
  • Do not over crowd while deep frying cauliflower.
Gobi manchurian dry

2 comments:

  1. Do add "Restaurant style Gobi Manchurian" tag .. This deserves it!! Colors matched in texts beautify the clicks ...

    ReplyDelete

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