If you’re a fan of crispy, spicy, and tangy flavors, then Gobi Manchurian is the ultimate dish for you! This beloved Indo-Chinese delicacy has won the hearts of food lovers worldwide with its delightful taste and perfect crunch. Whether you enjoy it as a starter or pair it with fried rice or noodles, Gobi Manchurian never fails to impress. Gobi Manchurian is sure to tantalize your taste buds with its bold flavors and delightful crunch. In this blog, we will take you through the best Gobi Manchurian recipe, covering its origin, ingredients, step-by-step preparation, and tips to make it restaurant-style. So, let’s dive into the world of flavors.
about of gobi manchurian recipe:
Gobi Manchurian is an Indo-Chinese dish made by coating fried cauliflower florets in a spicy, tangy and slightly sweet Manchurian sauce. This dish comes in two forms – dry and gravy. Gobi Manchurian Gravy is a saucier version that pairs well with rice or noodles, making it an excellent main course option. This dish is perfect for those who love bold flavors and crunchy textures. With the right balance of spices and cooking techniques, you can create a restaurant-style Gobi Manchurian right in your kitchen.
Ingredients:
- 1 medium cauliflower
- 1/2 cup all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ½ teaspoon black pepper powder
- Salt to taste
- Water (as required)
- Oil for deep frying
- For Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 green chilli
- 1/2 cup spring onions
- ¼ cup finely chopped capsicum
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 teaspoon black pepper powder
- 1 teaspoon sugar (optional)
- 1 teaspoon cornflour mixed with 2 tablespoons water
- Salt to taste
Equipments:
how to make gobi manchurian recipe:
1. Cut the cauliflower into medium-sized florets and wash them thoroughly.
2. Boil water in a pan, add a pinch of salt, and blanch the cauliflower for 2 minutes.
3. Drain the water and let the florets dry completely before coating them in the batter.
4. In a mixing bowl, combine all-purpose flour, cornflour, black pepper powder, red chili powder, and salt.
5. Add ginger-garlic paste and gradually pour in water, whisking continuously to form a smooth, lump-free batter.
6. The batter should have a medium consistency, thick enough to coat the cauliflower but not too runny.
7. Heat oil in a deep frying pan over medium heat.
8. Dip each cauliflower floret into the batter, ensuring an even coating.
9. Carefully drop the battered florets into the hot oil and fry them until they turn golden brown and crispy.
10. Remove the fried florets and place them on paper towels to absorb excess oil.
11. Heat 2 tablespoons of oil in a wok or pan over medium heat.
12. Add finely chopped garlic, ginger, and green chilies. Sauté for a few seconds until fragrant.
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13. Add chopped onions and capsicum, stir-frying for 2-3 minutes until they become slightly soft but still crunchy.
14. Pour in soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Mix well and cook for another minute
15. If making Gobi Manchurian Gravy, add ½ cup water and bring it to a boil.
16. Add the cornflour slurry (cornflour mixed with water) and stir well until the sauce thickens.
17. Add the crispy fried cauliflower florets to the prepared sauce.
18. Toss everything well to coat the florets evenly with the sauce.
Cook for another minute to let the flavors infuse.
Garnish with freshly chopped spring onions.
Serve hot as an appetizer or pair it with fried rice or noodles for a complete meal.
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