Gobi Manchurian Recipe –How to make crispy
Gobi Manchurian Meaning-
Gobi means
cauliflower in hindi & manchurian is a sweet, tangy & slightly spicy sauce
made with chilli sauce, vinegar, ginger & garlic. This delicious crisp
fried appetizer is very popular in Indian subcontinent.
How to make crispy cauliflower Manchurian?
INGREDIENTS:
|
Sl no. |
INGREDIENTS: |
|
1 |
1 medium. cauliflower clean and broken into big pieces |
|
2 |
1 small bunch spring onoin finely chopped |
|
3 |
2 tsp. ginger finely chopped |
|
4 |
1 tsp. garlic finely chopped |
|
5 |
1/4 cup plain flour |
|
6 |
3 tbsp. cornflour |
|
7 |
1/4 tsp. red chilli powder |
|
8 |
2 red chillies, dry |
|
9 |
3 tbsp. oil |
|
10 |
1 1/2 cups water |
|
11 |
1 tbsp. milk |
Methods:-
Boil the cauliflower for 3-4
minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean
cloth.
Make thin batter out of flour and
2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli
powder and salt to taste.
Dip the cauliflower in the batter
one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add
remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2
cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup
water and dissolve well.
Gradually add to the gravy and
stir continuously till it resumes boiling.
Boil till the gravy becomes
transparent. Add cauliflower and soya sauce.
Boil for two more minutes and
remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by
omitting the gravy.
Make cauliflower as above and
instead of adding water as above, add fried cauliflower, spring onions and soya
ce at
this stage.
Sprinkle 1 tsp. cornflour on the cauliflower
and stirfry for 2 minutes.
Serve piping hot with toothpicks
or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg.
manchurian (with gravy or dry), but instead of using only cauliflower, use
finely
chopped minced vegetables and
bind with some cornflour or bread
crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as
above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Tips to Make Gobi
Manchurian
The process to make gobi manchurian is pretty
basic. However there are few things which will help you to make it taste like
restaurant style!
1- First, do all the prep work in advance. This goes for all Indo Chinese
recipes mostly. There’s a lot of chopping involved and everything should be
done beforehand.
Since we saute the veggies on high heat for a
lesser amount of time, it’s good to have everything prepped and ready to go.
2- Use quality ingredients– a good soy sauce,
a good vinegar will make a difference to the final outcome.
I have used dark soy sauce and regular soy sauce
here. I like the darker shade and flavor of soy sauce in this recipe and hence
used the dark soy sauce.
If you can’t find it, you can very well use just
regular soy sauce.
3- Use the right ingredients– I highly recommend using sesame oil and celery in this gobi manchurian recipe,
it will make a difference to the final result.
4- Have the
sauce ready before you fry the cauliflower– and add the fried
crispy cauliflower to the sauce just before serving.
If you let the sauce and cauliflower sit for long, it won’t
remain crispy.
It would still be very good though. So if you don’t make about
your gobi manchurian being crispy, then by all the means you can ignore this
tip.
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