Gobi Manchurian Dry / Indo Chinese Recipes
Monday, July 08, 2013
Gobi Manchurian is an Indo Chinese appetizer. Indo chinese is adaptation of chinese seasonings and cooking techniques to taste the Indian tastes. It is my family favorite. The cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. I love having it with any Indo Chinese recipe.
So, lets get started.
Ingredients:
| Cauliflower | 1 medium |
| Garlic | 6 to 7 chopped |
| Spring onions | 4-5 sprigs |
| Chili Tomato sauce | 1 Tbsp |
| Soy sauce | 2 tsp |
| pepper powder | 1 tsp |
| salt | to taste |
| Maida/ all purpose flour | 2 Tbsp |
| Corn flour | Tbsp |
| Baking Soda | 2 pinches |
| Oil | to deep fry |
Method:
Wash the cauliflower, cut into small pieces. Add some hot water to the cauliflower pieces and soak it for 10-15 minutes. This way it gets parboiled.
Take corn flour in a bowl and add all purpose flour, baking soda to it. Make a batter thick enough to coat the cauliflowers. You can either dip the drained cauliflower florets one by one, or mix all the florets and drop to deep fry at once.
Make sure there is enough batter to coat all the florets and deep fry them until crisp. Keep aside in a bowl.
In a pan, heat 2 tablespoons of oil. Add garlic, give it a quick stir and then add finely chopped white part of the spring onions and fry for a minute. Now add all the sauces, salt, pepper mentioned above and mix well.
Add the deep fried florets and toss well. Then transfer it to the serving bowl.
Serve hot with any chinese recipes. It goes well with Indo Chinese Recipes, like fried rice or hakka noodles.
Tips:
- Instead of adding garlic you can replace it with red chili sauce with garlic.
- Ginger can also be added to it.
- Ajinomoto can be added but it is not recommended for health.
- For crispy gobi manchurian, add the fillets immediately to the sauce.
1 comments
Thank you Vamsi Krishna
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