Wednesday 9 July 2014

Cauliflower (Gobi) Manchurian Recipe

Gobi (Cauliflower) Manchurian is a Chinese Dish and is very delicious to eat. We have it as a light snack. Clean cauliflower florets by soaking them in warm salted water for 15 minutes. Mixture of maida and corn flour is stir well until the lumps gets dissolved. Keep the mixture bit thick because we have to dip the florets in the mixture and then fry them. Keep the consistency thick so that the florets gats coated nicely with the mixture. Then dip the florets in the mixture of maida and corn flour and place then in the pan gently. Cook on medium flame. In the gravy or sauce we can add ½ tsp of sugar, it gives a little bit taste of sweetness. If you like onions, you can add 1-2 onions and add then firstly in the oil and cook them till little pink or golden brown then add all the ingredients in the same manner. Do not deep fry too many Gobi florets at a time otherwise they will not cook evenly due to over crowding. Chili sauce and soy sauce are two main flavouring agents in this recipe, adjust the quantity of them to get desired taste.
  • 1 medium Gobi (Cauliflower)
  • 3/4 cup Flour (Maida)
  • 1 tbsp Corn Flour
  • Salt to taste
  • 2 dried red chillies
  • 1 Chopped green chili
  • 1/4 tsp red chilly powder
  • 11/2 tbsp Garlic Paste
  • 11/2 tbsp Ginger Paste
  • 1 cup finely Chopped Spring Onions
  • 1/4th tsp Ajinomoto
  • 2 tbsp Soya Sauce
  • 2-3 tbsp Tomato Ketchup
  • 1 capsicum cut into cubes
  • Oil for deep frying
  • 2 tbsp Oil
• Cut the cauliflower in big florets.
• Make a smooth batter of maida, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilly powder and salt using water.
• The batter should be neither too flowy nor too thick. It should be dripping consistency.
• In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches. Take ou on paper napkin and keep aside.
• In another pan heat oil and add the left ginger & garlic paste, dried red chillies broken into halves and green chilies to it.
• Stir fry for a minute and then add salt and chopped capsicum cubes. A minute later add chopped spring onions.
• Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.
• Add fried Gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely chopped spring onions. Serve gobi Manchurian hot.
  • To make gravy Manchurian after stir frying spring onions add 1 1/2 cup of water and let it boil.
  • Make a lump free paste of 1 tbsp cornflour with 1/4 cup of water.
  • Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny.
  • Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.

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  1. Yummy recipe dear. love to prepare this dish right now.

  2. nice snack.. never get bored with it

  3. Must try for our next round of veg meals. I love caulis and have seen similar recipes. Time to jump into its deliciousness.

  4. Sounds lovely! I'll surely follow your recipe when I make this dish.

  5. I think now Gobi manchurian have become.. everyone's favourite street food.. why do u add a pic of ur recipe

  6. Sounds Delicious and One of my fav recipe...

  7. yummilicious.... indo-chinese love it.... :-) thank u for a wonderful recipe

  8. My favourite...sounds yummy..Never tried at home..will try ...

    1. Thank u di... :) im glad that u liked it..

  9. Crunchy and delicious gobhi manchurian !!

  10. wonderful cauliflower it!

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  12. one of my family's favorite combo.