Gobi manchurian

Gobi manchurian recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 35 mins
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Gobi manchurian recipe

Summary Not available
Total Time35 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Indian Home Style, North India, Soupy
Person: 3
Calories: 1692kcal

Materials

  • 250 g cauliflower
  • 50 g flour
  • 50 g cornstarch
  • 1 bell pepper
  • 2 tsp salt
  • 400 ml water
  • 500 ml oil for frying
  • 1 garlic cloves
  • 2 inch ginger
  • 2 chilies slit
  • 1 onion chopped
  • 2 carrot sliced
  • 2 tsps hot sauce adjust to tast
  • 1 tbsp ketchup use if using hot sauce
  • 5 tsp vinegar
  • 1 teaspoon sugar

Instructions

  • Preparation for gobi manchurian Clean 250 grams of gobi and cut the florets to medium size
  • Add them to 3 cups of hot water and rest for 5 minutes
  • Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi
  • You can do this ahead and set aside
  • Any moisture in the gobi will cook it to soft and not crisp
  • Heat up the oil for deep frying on a medium heat
  • Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl
  • Mix and add water little by little as needed and make a free flowing lump free batter
  • The consistency has to be medium and not too thick or very runny
  • Adjust salt as needed by tasting the batter
  • (check video) Then add the gobi florets to the batter in batches, coat them well
  • Frying cauliflower When the oil turns hot enough, check by dropping a small amount of batter to the hot oil
  • The batter has to rise without browning
  • This is the correct temperature
  • Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil
  • The 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 to the batter, coating them well and then frying them in hot oil until crisp
  • For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil
  • I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe
  • How to make gobi manchurian Mix together red chili powder with little water to a paste and keep aside
  • This step is optional and is used mainly for the red color
  • Heat 1½ tablespoons oil in a wide pan
  • When the oil turns hot, add garlic, ginger and green chilies
  • Saute for a minute or two
  • Then add spring onions & capsicum
  • Saute them on a high flame for 2 mins
  • Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar
  • (for gravy version refer the notes section below)
  • Mix and add water
  • Mix and cook stirring and add pepper
  • 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
  • Serve immediately as a appetizer or as a side with noodles or fried rice

Notes

No extra notes

Nutrition

Calories: 1692kcal | Carbohydrates: 48g | Protein: 5g | Fat: 168g | Saturated Fat: 12g | Trans Fat: 1g | Sodium: 1734mg | Potassium: 675mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8352IU | Vitamin C: 142mg | Calcium: 59mg | Iron: 2mg

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