There are two versions of gobi manchurian, dry and gravy. Both the recipes are prepared by using common ingredients like cauliflower, green capsicum, corn flour, maida, spring onion, soya sauce, tomato sauce and garnished with spring onion greens.
Generally speaking, Manchurian is a category of Indo-Chinese dishes prepared by frying ingredients such as chicken, shrimp, fish or other meats such as mutton, then sautéing them in a sauce flavored with chilli, spices and soy sauce.
What you get from this cooking technique is then served with rice-based dishes, such as steamed rice or Chinese fried rice.
How Manchurian Dishes Were Born? This dish is a standard of Chinese-Indian cuisine, developed by the Chinese population that lived mainly in Calcutta, and consists of preparing protein or vegetables and then covering them with an intense and tasty sauce, the result of the adaptation of Chinese gastronomy to Indian tastes.
In Calcutta, cauliflower is not boiled, but battered raw and fried without pre-cooking. Once dipped in the Manchurian sauce it swells up nicely and becomes frothy!
This dish is a typical example of street food! It is found almost everywhere in India, it is originally Chinese but has been adapted to the Indian taste. It is often served as an appetizer or as a "side dish", and makes vegetarians happy at ceremonial meals!
Every time I go to a restaurant in India, there is one on the menu whether in the north, south, east or west. And since I often go there for my work, I like to taste this vegetable dish with a lot of chili, like all Indian dishes by the way!
This recipe is a big hit each time I prepare it! There are versions with more or less sauce, more or less spicy. Here is mine, very simple, you can add skewers to eat them as an aperitif or enjoy them with rice and a good curry. They disappear in the blink of an eye!
Preparation Time: 10 mins
Cooking time: 15 mins
Servings: 4 servings
Calories: 269 calories
Ingredients:
1 cauliflower
3 tbsp corn flour
5 tbsp all purpose flour
1 tsp black pepper powder
3 cups oil
1 cup spring onions
1 tsp garlic
2 green chillies
2 tsp ginger
1 cup water
1 tbsp soy sauce
1 tomato
1 tsp red chilli powder
Salt to taste
Recipe Method:
Separate the cauliflower florets and dissolve half of the the corn flour and all purpose flour along with pepper and salt in water. Mix until the florets get coated with the flour mixture.
Heat oil in a wok. Add florets into the hot oil and fry until golden brown. Remove from oil and drain in paper towels. Keep aside.
Mix the corn flour with little water. Add soya sauce, tomato paste, chilli powder and salt.
Heat oil in a frying pan on high heat; add garlic, ginger, chopped green chillies, spring onions and stir fry for a few seconds. Add the corn flour mixture and cook for a few minutes until thick and the corn flour is cooked. Turn off heat.
Garnish with spring onion leaves. Serve the gobi manchurian hot.
TIPS Deep fry the florets for the second time, if you want to make them crispy. You can add ginger-garlic paste instead of chopped ginger and garlic cloves. It is better to serve this dish immediately to get the crunchy taste. You can shallow fry the florets instead of deep frying, if you want to use less oil.
