dry gobi manchurian

Gobi Manchurian is a popular Indo Chinese starter or snack of batter coated and pan fried crispy cauliflower florets tossed in a spicy, umami, savory, sauce made with alliums, herbs, spices, soy sauce and tomato ketchup.

Gobi Manchurian

cauliflower (- medium head)

all purpose flour

cornstarch ((known as cornflour in India))

black pepper powder ((ground black pepper))

kashmiri red chilli powder

soy sauce (- naturally brewed)

water (or add as required)

oil (-

¾ cup chopped spring onion ((scallion whites) - reserve the greens

capsicum ((green bell pepper))

1.5 inch ginger (- finely chopped or 3 teaspoons finely chopped ginger)

garlic

green chilies

celery ((optional))

light soy sauce

tomato ketchup (or add as required)

rice vinegar (or ½ teaspoon white vinegar

salt (as required)

Firstly chop or break the gobi (cauliflower) in medium or small sized florets.

Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water.&nbsp;

Let them get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

Preparing Cauliflower Florets

In a bowl mix together the ingredients for making the batter - all purpose flour, cornstarch, soy sauce, black pepper, kashmiri red chili powder and salt.

Add water and whisk to make a smooth batter without any lumps.

Dip each cauliflower floret in the batter.

Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tablespoons of oil. Later I have not added any oil while stir frying the spring onions etc.

You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. This frying takes some time.

When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides. 

Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.

Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.

Pan Frying Cauliflower Florets

No need to add any oil again as there will be some oil remaining in wok or pan. To the same wok or pan, add chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic go away.

Then add the chopped spring onions and capsicum. Add chopped celery if using. Increase the heat and stir fry till the capsicum is half cooked or almost cooked.

Add soy sauce, tomato ketchup, black pepper and salt. Stir.

Add the pan fried cauliflower florets.

Mix very well ensuring that the spiced sauce coats the fried cauliflower florets well.

Lastly add rice vinegar and stir well. Switch off the heat. Check the taste and add more of soy sauce or tomato ketchup as per your taste. 

Mix in the chopped spring onions greens or garnish with them while serving cauliflower manchurian.

Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Making Gobi Manchurian

https://content.jwplatform.com/videos/9bkzc9y9.mp4

Gobi Manchurian is made with batter coated, fried, crispy cauliflower florets tossed in this spicy, sweet, hot and umami manchurian sauce. The Dry Gobi Manchurian can be had as a starter or appetizer snack.

Gobi Manchurian | Dry Cauliflower Manchurian

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Gobi Manchurian

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