Gobi Manchurian Dry Recipe | Cauliflower Manchurian

Saturday, January 18, 2014

Gobi Manchurian Dry Recipe | Cauliflower Manchurian

After a week of work in the office, I am in a mood to enjoy the weekend by cooking and blogging. Planning to try some new bakes and sweets after a long time. And coming to today's post, its Gobi Manchurian. The word Gobi Manchurian reminds me of my golden hostel days. Almost every Saturday we friends, get starters either Veg or Non-Veg from a nearby small hotel. My friend Angavai always goes for Gobi and the way she describes the taste of that Gobi makes me smile now. It is also one of my favorite veg recipes.

Final Pictures Updated on 8th August 2016

Ingredients:

Cauliflower - 1 Cup florets (From medium sized)

Oil - to deep fry

For the sauce:

Capsicum - 1/2 Cup

Big Onion - 1

Spring Onion - 1/2 Cup(Green Portion)

Garlic - 5 to 6 Cloves

Soya Sauce - 1 tsp

Tomato Sauce - 1 1/2 tsp

Chilli Sauce - 1 tsp

Salt - as required

For the batter:

Corn flour - 2 tsp

Maida - 1 tsp

Rice flour - 1 tsp

Ginger garlic paste - 1 tsp

Chilli Powder - 1 tsp

Salt - as required

Method:

1. Boil water and add cauliflower florets with a little salt. Cook until half boiled, drain water and keep it aside. Chop the capsicum, onion, garlic, spring onion finely. Mix the ingredients under 'For the batter' with a little water and form the batter.

2. Dip the boiled and drained florets in the batter. Deep fry it in oil until golden brown.

3. Remove from oil and drain on tissue paper to drain excess oil. Meanwhile, in a pan, add some oil (preferably Olive oil) and saute the Onion and garlic by adding a little salt. Finally, add the capsicum and spring onion, give a quick stir.

4. Now add the tomato sauce and chilli sauce. Keep the flame on high and add the soya sauce. Simmer the flame and add fried cauliflower florets into this. Switch off the flame in another 2 to 3 mins.

Sprinkle remaining onion on top of this and serve it warm as a starter. I usually serve it with Chinese noodles. It also goes well with fried rice.

Points to remember:

Serve it warm before it becomes soggy. Mix the fried florets with the sauce just before serving.
Adding rice flour gives crispiness after frying.
Don't add soy sauce in excess than the mentioned quantity. It will change the taste of the Manchurian.
If you prefer it very dry, just reduce the quantity of the sauces used.

Warm Regards,
Happy's Cook - Divya