Gobi Manchurian

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

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Ingredients –

  1. Cauliflower florets (wash and dry) – 300 gm
  2. Garlic (finely chopped or paste) – 3 tsp
  3. Soya sauce – 2 tsp
  4. Tomato sauce – 1 tsp
  5. White vinegar – 1 tsp
  6. Chilli sauce/ chopped green chili – as par your taste
  7. Corn flour – 6 tsp
  8. Salt – to taste
  9. Black pepper – ½ tsp
  10. Spring onion – for garnishing
  11. Chopped Onion – 1 Medium sized
  12. Green Capsicum – 1 cup
  13. Vegetable Oil – for frying

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Method –

  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • Gobi Manchurian is ready, serve with noodles/fried rice.

Note: Don’t add corn flour mix, if you want to prepare dry Gobi Manchurian.

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