GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME

GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME
GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME
GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME

GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME


Gobi Manchurian Recipe-Gobi Manchurian is an Indo Chinese dish where cauliflower florets are first dipped in a batter and deep fried. These are then tossed in a pleasing Manchurian sauce and is served as an appetizer.

Cauliflower Manchurian can also be made as a gravy to be served as an aspect dish to fried rice. For a gravy version, the fried cauliflower florets are added to an extra highly spiced and watery sauce. For this dry version, the florets are lined with a thick sauce.

The Manchurian sauce is barely tangy due to the addition of vinegar or lemon juice. It is also candy and sour- thanks to the unique sauces.

GOBI MANCHURIAN RECIPE | HOW TO MAKE GOBI / CAULIFLOWER MANCHURIAN RECIPE EASILY AT HOME

Cuisine: Indo-Chinese

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Serves: 4 servings

TIPS TO MAKE MORE CRISPY CAULIFLOWER MANCHURIAN

The batter is made of All motive flour and Corn flour. The addition of approximately a tablespoon of rice flour makes all the difference. It makes the florets crispy when deep fried.

Cut the florets medium-sized. Once it’s miles covered with the batter and deep fried, it will become a mouthful.

The batter shouldn’t be too runny or thick. It has to have the consistency to simply coat the florets.

Fry the florets in batches and do not overcrowd. Frying at medium temperature guarantees even cooking and facilitates in crisping up.

I add the fried cauliflower florets to the sauce best on the time of serving. Well, that is if it’s miles to be served inside 15 mins or so. Keeping the florets in the sauce for a long term makes it soggy and including it to the new sauce makes it even soggier.

Gobi Manchurian Dry is a popular Indo Chinese dish, generally served as an appetizer. A great opportunity to its non-vegetarian model, Cauliflower Manchurian is made with battered and fried cauliflower florets, cooked in a scrumptious Manchurian sauce.

Ingredients:

  • •             1 Cauliflower medium, the florets cut into medium chunks
  • •             2 Onion, medium, finely chopped
  • •             3 Garlic cloves, finely chopped
  • •             1″ Ginger, finely chopped
  • •             2 Green chillies, finely chopped
  • •             4 Spring Onion, veggies and whites, finely chopped
  • •             1 Green capsicum, finely chopped
  • •             1 Red capsicum, finely chopped
  • •             Salt, to taste
  • •             Sugar, a pinch
  • •             half tsp Vinegar
  • •             1/2 cup water
  • •             Oil, for deep frying
  • •             2 tbsp Sesame Oil

Batter:

  • •             3/four cup All purpose flour
  • •             1/four cup Corn Flour
  • •             1 tbsp Rice flour
  • •             half tsp Salt
  • •             1 tsp Pepper, ground
  • •             1 tsp Mixed herbs
  • •             1 tbsp Ginger Garlic paste
  • •             3/4 cups Water

Sauce:

  • •             1 tbsp Soy sauce
  • •             2 tbsp Sriracha sauce
  • •             2 tbsp Hot and Chilli sauce
  • •             2 tbsp Tomato ketchup

Corn Flour Slurry

  • •             1 tbsp Corn flour
  • •             2 tbsp Water

Directions

  • In a mixing bowl, add the elements for batter except for water. Mix properly.
  • Slowly add the three/four cup of water to make a batter. It would neither be too thick nor too skinny, simply enough to coat the cauliflower portions.
  • Heat oil for frying. Dip each cauliflower floret inside the batter and drop inside the warm oil.
  • Fry in medium flame to get a pleasing golden colour at the florets.
  • Remove from oil to a tissue lined plate.
  • Heat the sesame oil in a pan and add onion, garlic, ginger and green chillies. Add the whites of spring onion too.
  • Saute in high flame for approximately a minute.
  • Add the inexperienced and red capsicum. Saute for approximately a minute.
  • Add the sauces and blend properly. Reduce the flame to medium.
  • Add cornflour slurry and prepare dinner for another minute. The sauce has now started out to thicken.
  • Add salt, sugar and about 1/2 a cup of water and mix well.
  • Add vinegar and blend.
  • Increase the flame to high and add the fried cauliflower florets. Coat it with the sauce.
  • Cook for a couple of minutes and dispose of from the flame.
  • Garnish with spring onion vegetables and serve hot.

Notes:

The batter shouldn’t be too flowy or too thick. It need to be simply thick enough to coat the florets. While frying, do now not overcrowd but fry in batches. Adjust the spice degree on your flavor. This recipe isn’t too highly spiced. If required, upload purple chilli powder or purple chilli flakes to the sauces.

Leave a Reply

Your email address will not be published. Required fields are marked *