Gobi Manchurian is an Indian Chinese fried cauliflower dish. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine. Gobi means cauliflower in hindi & manchurian is a sweet, tangy & slightly spicy sauce made with chilli sauce, vinegar, ginger & garlic.
This delicious crisp fried appetizer is very popular in Indian subcontinent. It makes its appearance everywhere in street stalls, restaurants and even in parties. Gobi manchurian is not an authentic Chinese dish nor a manchu dish but is a fusion of both the Indian & Chinese cuisine.
To make gobi manchurian, cauliflower is first coated in batter & then deep fried until crisp. Then these are tossed in sweet, sour and hot manchurian sauce.
Though a manchurian recipe can be made using chicken, mixed vegetable, soya chunks, fish etc – this one made with cauliflower has very much been loved and raved by most Indians.
The aroma and taste of fried cauliflower makes gobi manchurian a unique & super delicious appetizer.
Dry gobi Manchurian is served as a starter or appetizer so you don’t need anything else. It has a right balance of slightly spicy, sour & sweet tastes so it tastes amazingly delicious on its own.
However, if you are making it for a meal. Serve it alongside HAKKA NOODLES or FRIED RICE .
Gobi manchurian gravy can be served as a side with any NOODLES, fried rice or even with plain fluffy long grain rice. Then why late! lets quickly jump and check out the recipe.
INGREDIENTS: (240 ml cup)
Cauliflour- 250 grms florets
Corn flour- 1 cup
All purpose flour/ Maida- 1/4 cup
Red Chilly Powder- 1/2 to 1 tsp
Red food colour- 1 pinch (Optional)
Salt to taste
Oil- for deep frying
For Manchurian Sauce:
Oil- 1 to 2 tbsp
Garlic- 1 tbsp (chopped)
Green Chilly- 1 nos slit (optional)
Onion- 1/2 cup diced (Or Spring Onions can be used)
Capsicum- 1/ cup diced
Red Chilly Sauce- 2 tbsp (or to taste)
Tomato Sauce- 2 tbsp
Soya Sauce- 1 tbsp
Vinegar- 1/2 tbsp
Coriander Leaves- 1 tbsp
Water- 3 to 4 tbsp
Salt- 1 pinch
Spring Onions- 2tbsp for garnish
PROCEDURE:
To Prepare Gobi Manchurian
Clean 250 grams of gobi and cut the florets to medium size.
Add them to 3 cups of hot water and cook till the florets are soft.
Later drain the gobi completely to a colander or spread on a clean cloth.
Heat up the oil for deep frying on a medium heat.
Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, salt and food colour to a mixing bowl.
Mix the florets and add water little by little as needed and make a dough. The consistency has to be medium and not too Hard. Adjust salt as needed by tasting.
When the oil turns hot enough, check by dropping a small amount of dough to the hot oil. The dropped piece has to rise without browning. This is the correct temperature.
Make small balls of the douugh and drop them in the hot oil.bThe flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets dough and then frying them in hot oil until crisp.
For the Manchurian Sauce:
Heat 1½ tablespoons oil in a wide pan.
When the oil turns hot, add garlic and green chilies. Saute for a minute or two.
Then add Onions or Spring onions & Capsicum. Saute them on a high flame for 2 mins.
Add Soya sauce, Red chili sauce, Tomato ketchup and vinegar. (for gravy version refer the notes section below).
Mix and add water. Mix and cook stirring.
Cook on a medium heat until the sauce thickens.
Turn off the stove and check the taste.
The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
Allow the sauce to cool for 1 to 2 mins.
Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
Garnish gobi manchurian with spring onion greens and spring onions.
Serve immediately as a appetizer or as a side with noodles or fried rice.
NOTES
To make gobi manchurian semi-dry
1. Double the amount of chilli sauce, red chilli powder,sugar, vinegar and tomato sauce.
2. Mix 1 tsp corn flour with half cup water. Stir in to the bubbling sauces. Taste and adjust the sweet, spice & tang.
To make gobi manchurian gravy
1. Triple the amount of chilli sauce, red chilli powder, sugar, vinegar & tomato sauce.
2. Mix ¾ tbsp corn flour with 1 cup of water and stir in to the bubbling sauces. Taste the sauce when it thickens and adjust the sweet, spice & tang.
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