Gobi Manchurian Recipe
June 9, 2018
S. K. Burman (5 articles)
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Gobi Manchurian Recipe

Gobi Manchurian or cauliflower Manchurian is the Indian version of the fabled Chinese dish that has become immensely popular over the years. Chinese food has seen a lot of variations to suit Indian pallet and Gobi Manchurian is one such dish that can be teamed up with various combinations like rice, noodles and even pan cakes. Not only is it uncomplicated, but is made with easily available ingredients in the kitchen and also tastes delicious. It is a popular street food dish that can be had any time of the day and still you can’t get enough of it.

According to many chefs, Gobi Manchurian was originally developed by a small Chinese expatriate community that lived in the city of Kolkata in a bid to infuse local flavors with the original Cantonese cuisine. This recipe is prepared in two ways, with two variants – gravy or dry.

Ingredients:

  • One kilogram cauliflower
  • One capsicum
  • One medium sized onion
  • Oil to fry

For batter

  • One tablespoon maida
  • One tablespoon salt
  • One teaspoon red chili powder
  • One tablespoon black pepper powder

For gravy

  • One tablespoon corn flour
  • One tablespoon soy sauce
  • One tablespoon tomato sauce
  • One tablespoon red chili sauce
  • One tablespoon Dabur Hommade Ginger Paste
  • One tablespoon Dabur Hommade Garlic Paste
  • One tablespoon chopped garlic

For garnish

  • Few springs of coriander
  • Two spring onions

Method:

The method of Gobi Manchurian is divided into two parts, and we begin by making the batter for the Manchurian

  • Mix one tablespoon maida, one tablespoon salt, one teaspoon red chili powder and one teaspoon black pepper powder together and add enough water to make a running batter.
  • Cut a kilogram of cauliflower into small florets and wash properly.
  • Add the florets to the batter, carefully coating each one of them.
  • Add oil in a deep dish and fry the florets in the batter till they turn golden brown.
  • take them out on a kitchen towel in a bid to shake off excess oil

Now keep the florets aside and we begin preparations for the gravy.

  • Heat a tablespoon of oil in a pan.
  • Add one tablespoon Dabur Hommade Ginger Paste and one tablespoon Dabur Hommade Garlic Paste and cook them for 2-3 minutes.
  • Then add one tablespoon chopped garlic and let it turn brown
  • Thereafter, add a chopped onion and capsicum and let it also cook
  • Then add one tablespoon soy sauce, one tablespoon tomato sauce and a little bit salt, if required.
  • Add half a cup water and let the gravy simmer on low heat.
  • Once a boil comes, make corn flour slurry (adding two tablespoons water to one tablespoon corn flour making a running paste) and continuously stir the gravy till it begins to turn thick.
  • After this add the fried cauliflower florets to the gravy and let it cook again on low flame.
  • Cook it for 3-4 minutes and turn off the gas.
  • Garnish the delicious Gobi Manchurian with coriander sprigs and spring onion leaves.

If you wish to serve the Manchurian in a dry form, avoid adding water and corn flour slurry. Serve it with rice, boiled noodles or over fried noodles.

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S. K. Burman

S. K. Burman


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Gobi Manchurian Recipe
December 10, 2014
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Gobi Manchurian Recipe

Print Recipe
Feeling Gobi today
Spicy, Chinese starter or snack that will be an instant hit.
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Servings
Ingredients
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Instructions
  1. Chop or break the cauliflower into medium sized florets.
  2. Mix water with salt and set to boil.
  3. Rinse the cauliflower florets and add them to the hot water.(let them blanch for 15-20 minutes, drain and keep aside.
  4. Mix together the ingredients for making the batter, except the water.
  5. Add water sparingly and whisk to make a smooth batter without any lumps.
  6. Heat oil for frying in a pan.
  7. When the oil is hot, dip each gobi floret in the batter and drop them gently in hot oil.
  8. Flip a couple of times more, so that the gobi florets are evenly fried and light golden.
  9. Drain the fried gobi florets on a kitchen paper towel. Repeat for the remaining florets.
Preparing the sauce
  1. In the same pan, lower the heat and add chopped ginger, garlic and green chilies. Saute for a half a minute.
  2. Add the chopped spring onions, capsicum and celery. Increase the flame and stir fry for half a minute.
  3. Add soy sauce, tomato sauce, black pepper and salt and stir till combined.
  4. Add the pan fried cauliflower florets.
  5. Stir fry for two to three minutes so that the sauce coats the cauliflower florets well.
  6. Lastly add vinegar and stir well.
  7. Remove from flame and garnish with the chopped spring onions greens. Serve warm.

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Deepika

Deepika


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