Gobi Manchurian (ಗೋಬಿ ಮಂಚೂರಿಯನ್) is an Chinese Indian fried cauliflower dish. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian taste.
Gobi is cauliflower, so for this dish cauliflower florets are first fried by tossing them in a flour-cornstarch batter which makes them crispy. And then they are tossed in a manchurian sauce which slightly sweet and tangy. It can also be spicy if you add a lot of hot sauce. Let's prepare and enjoy the Gobi Manchurian.
Ingredients required:
| For Sauce | ||
Oil for frying | Onion/spring onion Green chillies Soya sauce Tomato sauce Ginger Corn starch slurry
|
Preparation of Gobi florets:
- For crispier Gobi Manchurian cut the cauliflower into small pieces.
- Heat/take hot the water in a container add 1tsp of turmeric powder and salt (Do not boil).
- Add all cutted cauliflower in this water, Close lid and leave for half an hour.
- By this process contamination present in gobi will get removed and gobi becomes smoother form inside.
- Make the batter with Maida and cornflour in the ratio 1:2
- Add salt for taste.
- For redness of cauliflower florets better to use 1-2 tsp of Byadagi chilli powder instead of Red color.
- Add 3-4 tsp of hot oil and mix well.
- By adding water in smaller quantity make a constant batter, Such a way that it should form a thin layer of coating during fry.
- Soak all cutted cauliflower florets in the batter and mix well.
- Let rest the cauliflower florets at-least for 15 min.
- Heat oil in a pan for deep frying, pan is kept at medium flames
- Ensure the oil is sufficiently heated.
- As oil is heated up fry the marinated cauliflower.
- Do not crowd too much cauliflower at once. It makes sudden lower in temperature of oil.
- Fry all cauliflower to crispier drain out excess oil and take in absorbent paper.
- You can also fry these fried cauliflower twice by keeping flames to high to enhance crispiness.
Note:- For proper cooking keep flames keep the flames medium. If the flame is set low it will consume lot oil and time to cook. If the flame is high inner side will not cook outer side will be over cooked/burnt.
Preparation of sauce:
- Heat 4-5 tsp oil & add finely chopped green chillies (2-3) and fry it.
- Add finely chopped small ginger in it and saute it well.
- Next add half finely chopped onion into it. Fry it till its raw smell goes away( Do not brown).
- As onion fries add 3-5 tsp of soya sauce and 5-6 tsp of tomato sauce. Cook till it get boil
- You can also add vinegar & sugar if you wish.
- To thicken sauce add corn starch slurry(corn starch+water), the corn starch slurry also helps for perfect coating of sauce and gives nice texture to gobi manchurian.
- To this add fried gobi and mix well to coat sauce evenly all over the surface of gobi.
- The tasty Gobi manchurian is ready. Serve the hot Gobi manchurian with coriander leaves garnish.
Note:- The Soya and tomato sauce already contains vinegar and sugar.
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