Cauliflower or Gobi Manchurian Recipe

author:dassana

recipe type:main
cuisine:indo chinese
prep time: 45 mins
cook time: 20 mins
serves:4 to 5

total time: 1 hour 5 mins

Gobi Manchurian Recipe - Saucy, umami and spicy indo chinese recipe of cauliflower
manchurian

ingredients (measuring cup used, 1 cup = 250 ml)

for the gobi manchurian sauce:
1 small bunch finely chopped spring onion (scallions), approx to cup finely
chopped spring onions whites. reserve the greens for garnish
3 tsp finely chopped ginger/adrak
3 tsp finely chopped garlic/lahsun
tbsp chopped celery, optional
or tsp black pepper powder
2 green chilies, finely chopped
or 1 tbsp soya sauce or add as per your taste
1 tbsp corn starch + cup water to make the corn starch paste
1 to 1.5 tbsp oil
1 & cups water
salt as required
for the manchurian batter:
1 medium gobi/cauliflower
1 cup maida or all purpose flour
3 to 4 tbsp cornflour (corn starch)
1 tsp minced ginger-garlic or ginger-garlic paste
1 tsp soy sauce
tsp black pepper powder
cup water
oil for deep or shallow frying
salt as required

how to make the recipe:

Preparing the Gobi florets:
1. Firstly clean and break the gobi in to medium sized or big florets. Boil water with
salt and keep the florets in the salted water for 15-20 minutes. You can also boil
the gobi for 3-4 minutes in plenty of salted water.
2. Drain and dry on a clean cloth.
Making the batter & frying the gobi florets:
1. Mix all the ingredients listed for batter except for cauliflower.
2. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
3. Remove the extra oil and just keep about 1 to 1.5 tbsp oil in the pan.
Making the Gobi manchurian sauce:
1. In the same pan, add chopped spring onions and stir fry till the onions turn
translucent.

2. Add the remaining ginger, garlic, celery and green chilies and stir fry for half a
minute.
3. Now add the soy sauce, black pepper and salt. Add 1 cups of water and bring to
a boil.
4. Add 1 tablespoon corn starch to cup water and dissolve well. Make sure there
are no lumps.
5. Reduce the flame and gradually add the corn starch paste to the gravy and stir
continuously. Keep on stirring the gravy while adding the corn starch paste.
6. Simmer for 2-3 minutes till the sauce becomes thick and the corn starch gets
cooked.
7. Add the fried florets and stir. Simmer for a minute.
8. Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi
Manchurian hot with noodles or rice.

notes
Tips for Gobi Manchurian Recipe:
1. To add some sweet notes to the sauce, you can also add 1 or 2 tbsp tomato sauce
to the gravy.
2. This recipe is for gravied gobi manchurian. You can make dry gobi manchurian by
not adding water. Instead of water you add the fried florets, soya sauce, black pepper
and salt. Sprinkle 1 teaspoon cornflour on the florets and stir fry for 2 minutes. Serve
gobi manchurian hot with chilli-garlic sauce or tomato sauce.
3. The dry gobi manchurian can be served as a starter or a side vegetable.
4. Fry the gobi florets in oil which is neither too hot nor warm.
5. You can substitute dry red chillies instead of green chillies. Just crush them and
use.
6. You could also use fine strips of capsicum in the recipe.
7. Ajinomoto can be completely avoided in the recipe or used sparingly.
8. If you like the taste of red chilli sauce or tomato sauce, you could use these
sauces too.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/caulifower-gobhi-manchurian-achinese-recipe-made-indian-style/