GOBI MANCHURIAN

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Gobi Manchurian is an Indo Chinese fried cauliflower food item popular in India . It is the result of the adaptation of Chinese cooking and seasoning techniques which suit indian taste.

INGREDIENTS

FOR MANCHURIAN SAUCE:

Onions.                      : 1/2 cup

Green chili.                 : 3

Ginger Garlic paste.   : 1 tbsp

Salt.                            : to taste

Soya Sauce.               : 1 tbsp

Tomato Ketchup         : 1/4 cup

Red chili Sauce.          : 1 tbsp

Vinegar.                       : 1 tbsp

Corn flour.                   : 1 tbsp

Oil.                              : for deep frying

FOR MANCHURIAN:

Cauliflower.                 : 500 gms/ 1 full

Maida.                         : 1/4 cup

Rice flour.                    : 1/2 cup

Gram flour/Besan.       : 1/2 cup

Corn flour.                    : 1/4 cup

Red chili powder.         : 1/2 tbsp

Coriander powder.       : 2 tsp

Garam masala.            : 2 tsp

Salt.                             : to taste

Color ( optional ).        : a pinch

METHOD

METHOD FOR MANCHURIAN

Cut the cauliflower into small florets. Heat oil for deep frying. Meanwhile prepare the batter by mixing all the items under “FOR BATTER”. Dissolve the color in one tbsp of water and then add to the batter. Add the florets and mix until it gets coated with the flour mixture, and deep fry them.

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Add about 5-6 florets ( or the amount deep fryer can hold ) at a time into hot oil and fry until golden brown ( fry in a medium heat ) and set aside.

METHOD FOR SAUCE:

Mix the Corn flour with 2 tbsp of water. Add soya sauce, Tomato ketchup, Chili sauce, Salt and set aside. Heat 1 tbsp of Oil in a wok, add the chopped onions, Green chilies, Ginger Garlic paste and stir fry them for a min or two. Now add the corn flour mixture and fry them till it gets thicker. Add vinegar and stir once.

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Turn off the heat. Toss the manchurian in the Sauce and then serve. Garnish it with Spring onions / Coriander leaves. Serve the Gobi Manchurian as the appetizer and enjoy the delicious indo Chinese dish with your friends and family.

NOTES:

  • While preparing the batter, add water little by little to get a correct consistency. Do not make too thick or too thin.
  • Heat oil in a medium and fry the gobi’s. Do not over heat the oil, that may burn the outer part of the florets and undercook the cauliflower.
  • I like to add color to the florets. But color is totally optional.
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