gobi manchurian dry

Gobi Manchurian is a popular and delicious indo Chinese recipe that’s made with crispy fried gobi (cauliflower) coated in a delicious sweet and tangy Manchurian sauce. Read onto learn how to make this lip smacking vegetarian version of the famous Chicken Manchurian right at home.

Gobi Manchurian

cauliflower florets (gobi

all purpose flour

corn flour

red chilli powder

black pepper powder

Salt

garlic (finely chopped)

ginger (finely chopped)

spring onions (finely chopped)

soy sauce

sriracha sauce (or red chilli sauce)

tomato ketchup

sugar

cornstarch

water

Start by blanching the cauliflower florets (gobi) in water for 5 minutes.

Take out in a strainer, and let the florets cool a bit. Then place the cauliflower florets on kitchen towel, and thoroughly dry the florets. Set aside.

Mix all the batter ingredients, and then slowly add a little bit of water and mix. You will need about 3-4 tablespoons of water, but add them one by one. The batter should be thin and smooth, as can be seen in the step by step pictures.

Heat oil to a medium high temperature in a wok or deep pot. Dip each cauliflower floret in the batter and drop in medium hot oil. The trick is to keep the oil at a medium heat, and not too high, because lower temperature helps the cauliflower florets crisp up. Do not overcrowd the pot with cauliflower florets. Fry the florets for a few minutes (about 3-4 minutes) until crispy and golden brown. Place on kitchen towel to drain excess oil. Set aside.

For the Cauliflower:

In a separate frying pan, heat oil and add the finally chopped garlic and ginger and green onions. Fry for a minute or so, and then add the soy sauce, sriracha sauce, red chilli powder, ketchup and sugar. Mix and cook on medium heat for 3 minutes or so, until the sauce is bubbling.

Now add the cornstarch to the water, and make a cornstarch slurry. Add this slurry to the sauce and mix until the Manchurian sauce is slightly thickened.

Now add the cauliflower florets and toss so that the sauce covers all the cauliflower.

Serve immediately with garlic butter or egg fried rice.

For the Manchurian Sauce:

Gobi Manchurian is one of the most common and popular Indo-Chinese dish. Learn how to make a crispy, yet juicy gobi manchurian dry at home.

Gobi Manchurian recipe | Dry & gravy verisons

Cauliflower (medium sized)

Onion (very finely chopped)

Garlic

chilli

capsicum (Optional)

onion

tbsp Chilli tomato sauce (or tomato sauce)

tsp Soy sauce

Pepper powder

Sugar (Optional)

tbsp All purpose flour (Maida)

tbsp Corn flour

Sodium bi carbonate (Optional)

Oil - As needed

tsp Corn flour (Corn starch)

tsp White vinegar

Clean the cauliflower and cut into small florets.

Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20  minutes. Refer notes.

Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.

You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.

Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.

In a wide pan, heat 3 tbsp oil and add chopped garlic, chilli.

Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tbsp each.

Add both sauces, salt a little bit, sugar if adding, pepper and mix well.

Add the deep fried cauliflower florets and toss well to mix it evenly.

Lastly add finely chopped green part of the spring onion and mix well for a minute.

Mix corn flour, vinegar in water.

Add to the cauliflower, mix in high flame.

Once you see a glaze and becomes shiny, switch off flame.

To make gravy

https://www.youtube.com/watch?v=i9jZta3Ehvk

Gobi Manchurian is one of the most common and popular Indo-Chinese dish. Learn how to make a crispy, yet juicy gobi manchurian dry at home.
A restaurant style dish prepared at home.
One of the best Cauliflower recipes
Ready in my blog post - https://rakskitchen.net/gobi-manchurian-dry-recipe/
Gobi manchurian dry Ingredients
1 Cauliflower medium sized - 2 cups
1 Onion very finely chopped
1 green chilli or bird's eye chilli 
6 cloves Garlic very finely chopped – Large variety
4 Spring onion sprigs
1 tablespoon Chilli tomato sauce or tomato sauce
2 teaspoon Soy sauce
1 teaspoon Pepper powder
Salt – As needed
2 tablespoon All purpose flour Maida
2 tablespoon Corn flour
Oil – As needed
For gravy / semi dry version
3/4 to 1 cup water
2 tsp to 1 tbsp corn starch (corn flour) 
1 tsp white vinegar
Mix well and add to the dry version and bring to boil. Once shiny and coats with glaze, switch off and garnish with spring onion.

My website : https://rakskitchen.net/

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Gobi manchurian recipe | Crispy & juicy Restaurant style Cauliflower manchurian

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