Gobi manchurian recipe

Summary Not available

  • 250 cauliflower )
  • 5 cup flour ((maida (prefer organic or at least unbleached)))
  • cornstarch )
  • 5 )
  • pepper
  • salt )
  • 5 cup water )
  • Oil
  • 1.5 oil )
  • 1 garlic
  • 5 ginger
  • 1 chili )
  • onions
  • )
  • 1 sauce )
  • 2 tsps hot sauce (adjust to taste)))
  • 1 ketchup ((optional (use if using hot sauce)))
  • 5 teaspoon )
  • 5 vinegar )
  • 1 teaspoon sugar )
  • salt
  • 3 tablespoons water
  • 5 pepper
  • salt )
  • 2 greens
  1. Preparation for gobi manchurian Clean 250 grams of gobi and cut the florets to medium size

  2. Add them to 3 cups of hot water and rest for 5 minutes

  3. Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi

  4. You can do this ahead and set aside

  5. Any moisture in the gobi will cook it to soft and not crisp

  6. Heat up the oil for deep frying on a medium heat

  7. Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl

  8. Mix and add water little by little as needed and make a free flowing lump free batter

  9. The consistency has to be medium and not too thick or very runny

  10. Adjust salt as needed by tasting the batter

  11. (check video) Then add the gobi florets to the batter in batches, coat them well

  12. Frying cauliflower When the oil turns hot enough, check by dropping a small amount of batter to the hot oil

  13. The batter has to rise without browning

  14. This is the correct temperature

  15. Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil

  16. The flame has to be medium initially and should be increased slightly as more gobi is added

  17. Reduce the flame to medium and fry until the florets turn golden and crisp

  18. Keep stirring in between for even frying

  19. Drain them to a kitchen tissue or a steel colander

  20. 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

  21. For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil

  22. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe

  23. How to make gobi manchurian Mix together red chili powder with little water to a paste and keep aside

  24. This step is optional and is used mainly for the red color

  25. Heat 1½ tablespoons oil in a wide pan

  26. When the oil turns hot, add garlic, ginger and green chilies

  27. Saute for a minute or two

  28. Then add spring onions & capsicum

  29. Saute them on a high flame for 2 mins

  30. Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar

  31. (for gravy version refer the notes section below)

  32. Mix and add water

  33. Mix and cook stirring and add pepper

  34. Cook on a medium heat until the sauce thickens

  35. Turn off the stove and check the taste

  36. The sauce has to be slightly sour, sweet & hot

  37. If needed you can adjust the salt & add more sauces as well

  38. Allow the sauce to cool for 1 to 2 mins

  39. Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce

  40. Garnish gobi manchurian with spring onion greens

  41. Serve immediately as a appetizer or as a side with noodles or fried rice

No extra notes


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