Do I need to say anything about this dish…or is there a soul on this earth who does not like Gobi Manchurian. But you will not believe, there are many people who avoid having Gobi Manchurian in a restaurant or anywhere as street food. The reasons for avoiding it are hygiene and negligence while cleaning the vegetable and also due to its high content of oil and spices. There are chances that dirt and tiny insects get stuck in this vegetable as they are hardly visible to our eyes.
Cleaning cauliflower under a running water tap is not enough, in fact, you need to first cut it into desired pieces and then leave it in hot boiling water for a few minutes. You can also add salt and vinegar to the hot water which helps remove all the hidden impurities from the Cauliflower. Discard and cook the vegetable as you like.
Gobi Manchurian is a very popular Indo-Chinese dish that is found on the menu card of the majority of restaurants in India. To get the restaurant style taste you can add a pinch of MSG which is the secret of any food cooked in restaurants, extra oil and more spices all add to it. The recipe here which I have mentioned is a mild version and if you desire, you can add extra sauces and make it spicier.
More Chinese Recipes
Gobi Manchurian Dry ~ Indo Chinese Cauliflower Stir Fry
Ingredients
- 300 grams Cauliflower cut into bite-size florets
- 2 cup cooking oil for deep frying
For Manchurian Sauce
- 2 tablespoon chopped garlic
- 1 teaspoon chopped green chili
- ½ cup chopped onion
- 1 green capsicum finely chopped
- 3 tablespoon soy sauce
- 2 tablespoon red chili sauce
- 2 tablespoon tomato sauce
- 1 teaspoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon red chili powder
- 5 tablespoon cooking oil
For Batter (mix together in a bowl)
- ¾ cup plain flour/Maida
- ½ cup corn flour
- 1 teaspoon ginger & garlic paste combined
- ¾ cup water
- ½ teaspoon salt
For Garnish
- ½ cup spring onion green portion
- 1 teaspoon sesame seeds
- 2 green chilies chopped
- 2 red chili chopped
Instructions
- Cut cauliflower into bite-size florets. Heat water till it starts to boil, add salt, and blanch the cauliflower pieces for 2 minutes. Discard the water.
- Dip the cauliflower pieces into the batter and deep fry till crispy and golden.
For the Manchurian sauce:
- Heat cooking oil in a wide saucepan and fry chopped garlic. Once the garlic changes color slightly, add the chopped onion with some white portion of spring onion and chopped green chili. Fry for a few seconds and then add chopped capsicum, soy sauce, red chili sauce, tomato sauce, brown sugar, red chili powder, and white vinegar. Cook on low flame for 2 minutes while constantly stirring.
- Finally, add deep-fried gobi and chopped green spring onion.
- Garnish with sesame seeds and chilies. Serve hot instantly as a tea-time snack or as a party appetizer.
Video
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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