Anyone who is living in India is well aware of the famous Indo-Chinese dish called as Gobi Manchurian. This is a dish which caters to our Indian palate and also allows our vegetarian friends to enjoy Indo Chinese cuisine at its best. This is a simplistic different take on the regular Manchurian dishes, goodness of the crispy deep fried cauliflower florets tossed in light soya and red chilli sauce gravy, thickened just enough to coat that each and every juicy gobi florets and served hot with a slight sprinkle of fresh spring onions green. Yummy to the core. Let’s quickly make this insanely delicious dish at your upcoming party..full on restaurant style.
Indian street food culture has become very versatile and one of the prominent example is the dominance of Chinese cuisine which has been uniquely tweaked to cater to the Indian palate.If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall. Here is a recipe that will teach you how to make this popular dish at home. Make nice soft dough with cabbage and veggies, add some masala to give it that Indian twist, deep fry the veggie manchurian balls and toss it with the rich thick Manchurian sauce, and there you have it. It’s that easy.
Today’s dish is a scrumptious appetizer recipe. It is a popular Indo Chinese starter known as Babycorn Manchurian. It’s Babycorns which are lightly coated with flour and fried and they are stir fried in a very fragrant Manchurian sauce. It’s very tasty and a must order dish in most of the restaurants. A delight for kids and vegetarians.