Gobi Manchurian dry
Gobi Manchurian is a dry ,crispy and delicious appetizer with crispy cauliflower bites in a tasty sauce with garlic, ginger and green chillies.
Servings: 6
Calories: 198kcal
Ingredients
For fried Cauliflower
- 1 cauliflower
- 5-6 cups water
- 1 tsp salt
- 5 tbsp all-purpose flour or maida
- 8 tbsp corn flour
For sauce
- 4 tbsp vegetable oil
- 3 tbsp garlic finely chopped
- 3 tbsp ginger finely chopped
- 4-5 green chillies finely chopped
- 1 onion finely chopped
- 1 tsp black pepper
- 1 cup spring onions (scallions)finely chopped (Keep the upper halves for garnish)
- 2 tbsp soy sauce
- 1 tbsp red chilli sauce
- 1 tsp tomato sauce ketchup
- 1 tsp corn flour
- 1 cup water
Instructions
Fried Cauliflower
- Boil enough water with salt and add the cauliflowers and drain out when they are half -cooked.
- Keep aside and add it to the batter in the next step.
- Make a batter of all the ingredients in the "for fried cauliflower" section with just about enough water so the cauliflower is well coated.
- Heat oil in a frying pan and deep fry the cauliflower on medium heat.
- Drain and transfer to a bowl.
For the Manchurian sauce
- Chop onions, garlic, ginger, lower halves of spring onionsnd green chillies.
- In a Wok or frying pan heat up oil.
- Add the chopped onions, garlic, ginger, lower halves of spring onionsnd green chillies.
- Add salt to taste be careful not to add a lot.
- Add all the sauces and black pepper and mix well.
- Make a slurry of cornflour and water and add it into the sauce mixture.
- Mix well and then add the fried cauliflower .
- Coat the sauce well .Add a little water and mix well
- Keep cooking till the sauces are well coated and dry.
- Garnish with rest of the spring onions and coriander leaves.
Video
Notes
- If you prefer gravy in this dish, simply skip reducing the sauce after mixing in the deep-fried cauliflower.
- For a crispy version of the dish saute on high heat until dry and crispy.
- Make sure the batter coats every corner of the cauliflower evenly.
- Deep-fry the marinated cauliflower in small batches to avoid overcrowding the pan, ensuring the heat stays consistent.
- Mix cornflour with water to make a slurry, then add it to the sauce to thicken the sauce and coat it well.
Nutrition
Serving: 40g | Calories: 198kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 872mg | Potassium: 443mg | Fiber: 5g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 56mg | Calcium: 70mg | Iron: 1mg
