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Gobi Manchurian – Easy & Crispy Restaurant Style Recipe
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.
Prep Time
30minutes
Cook Time
20minutes
Prep Time
30minutes
Cook Time
20minutes
Ingredients
For the manchurian balls
For the batter
For the sauce
For the slurry
For garnish
Instructions
  1. In a large saucepan, pour water and add the salt and the cauliflower floret. Bring the water to a boil about 3-4 minutes.
  2. Once the water comes to a rapid boil, turn off the flame and strain the florets and keep it aside in a plate.
For the batter
  1. In a bowl combine 3 tbsp maida, 3 tbsp corn flour and salt. Start pouring water and make a thick batter little at a time.
  2. Once everything is combined, pour water and then make the batter thinner, the initial step of making a thick batter, allows making a lump free batter.
For making the manchurian
  1. Add the florets to the batter and then using your hands start to coat the florets really well.
  2. Once done add about 2 tbsp of corn flour and 1 tbsp maida and continue to coat the florets with the thick batter.
  3. In a large deep pan, heat the oil and fry the cauliflower florets in batches over medium flame, for 6 -8 minutes or until they are light golden brown.
  4. Once done, re-fry or flash fry all the cauliflower florets once again over high flame for 30 seconds or until they are golden brown.
For the sauce
  1. Heat a wok over high heat; pour oil in the wok starting from the sides.
  2. Add garlic, green chilies and onions; quickly stir fry for 1 minute over high flame.
  3. After a minute add salt and black pepper. Followed by light soya sauce and chili sauce cook for 1 minute.
  4. Now add the spring onion greens and tomato ketchup and cook everything. Pour water into the sauce.
  5. In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the Manchurian sauce and cook for 30 seconds.
  6. Once the sauce has thickened, add the gobi florets, turn off the flame and give it a good mix and coat all the gobi florets with the sauce. Garnish with spring onions green.
Serve
  1. Serve the yummy Gobi Manchurian at the party and enjoy.
Recipe Notes

Notes:

  • You can use msg in small quantity while making the sauce.
  • If you are using dark soya sauce then reduce the quantity.
  • If you are using red chili powder then please increase the quantity of the tomato ketchup.

 


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