Gobi manchurian

 

Here is a fresh and simple Gobi Manchurian recipe (Dry Style) – not copied, homemade style:

Ingredients:

For Frying Cauliflower:

  • Cauliflower (Gobi) – 1 medium, cut into small florets
  • Maida (All-purpose flour) – ½ cup
  • Cornflour – ¼ cup
  • Ginger-garlic paste – 1 tsp
  • Red chili powder – ½ tsp
  • Salt – as per taste
  • Water – as needed (to make a thick batter)
  • Oil – for deep frying

For Manchurian Sauce:

  • Oil – 2 tbsp
  • Garlic – 1 tbsp finely chopped
  • Ginger – 1 tsp finely chopped
  • Green chili – 1 or 2, finely chopped
  • Onion – 1 medium, chopped into cubes
  • Capsicum – 1 small, chopped into cubes
  • Spring onion – 2 tbsp chopped (for garnishing)
  • Soy sauce – 1 tbsp
  • Red chili sauce – 1 tbsp
  • Tomato ketchup – 2 tbsp
  • Vinegar – 1 tsp
  • Black pepper powder – ¼ tsp
  • Salt – as per taste
  • Sugar – ½ tsp
  • Water – 2-3 tbsp

Method:

Step 1: Prepare Gobi for Frying

  1. Wash and boil gobi florets in hot salted water for 3-4 minutes. Drain and cool.
  2. In a bowl, mix maida, cornflour, ginger-garlic paste, chili powder, and salt. Add little water to make a thick batter.
  3. Dip each gobi floret in the batter and deep fry until golden and crispy. Keep aside.

Step 2: Make Manchurian Sauce

  1. Heat 2 tbsp oil in a pan. Add garlic, ginger, green chili. Sauté for a few seconds.
  2. Add onion and capsicum. Stir fry on high flame for 1-2 minutes (keep it crunchy).
  3. Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, pepper. Mix well.
  4. Add 2-3 tbsp water to make the sauce slightly moist.
  5. Add the fried gobi and toss well so that all florets are nicely coated.

Step 3: Garnish and Serve

Garnish with spring onion greens. Serve hot as a snack or starter.

If you want, I can also give you Gravy Style Gobi Manchurian. Let me know. By KAMRANSAYEED  GOUNDI

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