Gobi Manchurian is a famous Indo Chinese cuisine, this is served in most of the Indian restaurants as well as a popular street food. You can prepare this dish with or without gravy, and taste best with either noodles or vegetable fried rice.
- Cauliflower florets (wash and dry) – 300 gm
- Garlic (finely chopped or paste) – 3 tsp
- Soya sauce – 2 tsp
- Tomato sauce – 1 tsp
- White vinegar – 1 tsp
- Chilli sauce/ chopped green chili – as par your taste
- Corn flour – 6 tsp
- Salt – to taste
- Black pepper – ½ tsp
- Spring onion – for garnishing
- Chopped Onion – 1 Medium sized
- Green Capsicum – 1 cup
- Vegetable Oil – for frying
- Add 1 cup water to the corn flour (4 tsp) and stir it well until all lumps get dissolved.
- Keep the flour thick enough so that the cauliflower florets get coated nicely with the mixture.
- Add salt, black pepper, garlic (1 tsp), green chilli, and mix well.
- Heat the oil in a pan, dip the cauliflower florets in the mixture of corn flour and place them in the pan gently.
- Deep fry on medium heat till the florets turns golden brown and crispy.
- Take out fried florets in the plate, fry rest of the florets in the same way.
- Your cauliflower florets is ready.
- To make the sauce of Gobi Manchurian, heat a pan and add 1 tsp of oil.
- Add rest of the garlic, onion, capsicum, and cook for 2-3 minutes.
- Add green chilli, soya sauce, tomato sauce, white vinegar, and salt and cook for another few second.
- Add water to rest of the corn flour in a separate bowl and stir well. Once all the lumps get dissolved, add the mixture into the pan.
- Keep stirring for 2-3 minutes.
- Once the sauce is ready, add the fried florets in the sauce, mix well until all the florets gets coated up the sauce. Sprinkle some spring onion for garnishing.
- Gobi Manchurian is ready, serve with noodles/fried rice.
Note: Don’t add corn flour mix, if you want to prepare dry Gobi Manchurian.