Gobi manchurian can be served as an appetizer or as a side dish with noodles or with fried rice. There are dry and gravy versions of manchurian. Today, I am sharing the dry version, but the gravy version is equally tasty.
Ingredients
- 1 medium sized Gobi or cauliflower
- Water
- 1/4 tsp. Turmeric powder
For Batter
- ½ cup, Maida or All-purpose flour
- 1/4 cup, Corn flour
- ½ tsp. Ginger garlic paste
- ½ tsp. Pepper powder
- ½ tsp. Red chilli powder
- 1 tsp. Soya sauce
- Salt, to taste
For Manchurian sauce
- 2 tbsps. Oil
- 1 no. Onion, cubed
- 1 no. Capsicum, finely chopped
- 1 ½ tsp. Ginger garlic paste
- 2 tbsps. Tomato sauce
- 1 tsp. Red chilli sauce
- 1 ½ tsp. Soya sauce
- Salt, to taste
- ¼ tsp. Sugar
- 2 tbsps. Spring onions, chopped
- 1 tsp. Corn flour
- ¼ cup Water
Method
- Cut the cauliflower into florets. The florets should not be too big, it should be medium.
- Add all the ingredients under the heading ‘For Batter’ into a bowl. Add water little by little and make a smooth paste of flowing consistency. The batter should not be too thick nor too thin.
- Heat enough oil in a pan for deep frying.
- When the oil is hot enough, take the cauliflower florets, dip them in the batter and gently slide them into the hot oil. Fry them till golden brown. Once the florets are fried well, remove them and transfer them to an absorbent paper to remove excess oil. Keep aside.
- Heat oil in another pan. When the oil is hot enough, add onion and capsicum pieces. Sauté well on high flame until onion turns golden brown. Add ginger garlic paste and sauté well.
- Add red chilli sauce, tomato sauce, soya sauce, and salt. Mix corn starch with 3 tablespoons of water and add it to the pan. Cook for 1 to 2 minutes until the sauce starts thickening.
- Add the fried cauliflower pieces; mix well so that the sauce gets coated well on the cauliflower pieces. Toss well on high flame for 1- 2 minutes.
- Finally garnish with chopped spring onion greens. Serve gobi manchurian hot.