Gobi Manchurian recipe | How to make easy and crispy restaurant style Cauliflower Manchurian

Gobi/Cauliflower Manchurian is an Indo Chinese appetizer where cauliflower florets are deep fried and then coated with Indian spices and Chinese sauces.

Gobi Manchurian recipe | How to make easy and crispy restaurant style Cauliflower Manchurian



This is one of the yummy dishes which I would prefer to make on special occasions. Just Before the guest arrives I usually deep fry the cauliflower florets and prepare the sauce and keep aside. I don't like to keep cooking when all friends are at home and miss any fun 😊 and just before serving warm the sauce and refry the gobi and coat with sauces and serve.

Not only for special occasions, but I would also like to prepare now and then to make my meals special 😊.
Let's make today's meal special

Find All Veg Starters/ Side dish

Gobi Manchurian recipe | How to make easy and crispy restaurant style Cauliflower Manchurian


Gobi Manchurian recipe | How to make easy and crispy restaurant-style Cauliflower Manchurian

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Prep time: 20Cook time: 20 Total time: 40
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Published:
Gobi/Cauliflower Manchurian is an Indo Chinese appetizer where cauliflower florets are deep fried and then coated with Indian spices and Chinese sauces.
Serves: 3-4

Ingredients:
Blanch Cauliflower:
3 Cup Cauliflower florets
4 Cup Water to boil
1 Tbsp Salt

Paste:
1/4 Cup Maida / All purpose flour
1/4 Cup Corn Flour
1 tsp Soy sauce
1 tsp Salt
Water as required
Oil to deep fry

Sauce:
2 Tbsp Oil
7-8 Garlic cloves finely chopped
2 Green Chilly finely chopped
1 small Onion finely chopped
1/4 tsp Black pepper
1 Tbsp Spring onion finely chopped
2 tsp Soy sauce
1 Tbsp Red Chilly sauce or 1 tsp Red Chilly Powder
1 Tbsp Tomato ketchup
2 tsp Vinegar
1 tsp Sugar
1/2 Cup Water
Salt to taste

Slurry:
1 tsp Cornflour
1 Tbsp Water

Spring onion for garnish

Directions:
1. To Blanch Cauliflower: In a saucepan, add water and salt. When water starts boiling, add the cauliflower florets and cook for 5 min. Strain the florets and keep aside.
2. Make a paste by adding ingredients under 'Paste' (except oil). Add water little at a time and make a lump-free paste. Paste should be medium consistency, neither thick nor thin. It should be just flowy.
3. Add the florets to this paste and coat well with the hands.
4. In a pan heat the oil and deep fry the cauliflower florets in batches till it turns golden brown. Keep aside.
We are refrying at step 10 to make it crispy. You can even do it now and keep.
5. Heat the oil on high heat in a thick bottomed pan.
6. Add garlic, green chillies, onion, and saute it till onion turns its colour.
7. Now add all other ingredients under 'Sauce' one after the other.cook well on low flame.
8. In a bowl, Make Slurry by mixing cornflour and water.
9. Finally, add the cornflour slurry ( paste of cornflour and water) little at a time to thicken the sauce. once the sauce is thickened switch off.
10. Just before serving, warm the sauce (warming is optional if you have just done the sauce.) and Quickly re-fry the cauliflower florets for 30 sec on high flame and add it to the sauce and give a good mix.
11. Garnish with spring onions and enjoy.

Gobi Manchurian recipe | How to make easy and crispy restaurant style Cauliflower Manchurian


Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini

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