Gobi Manchurian Recipe
Although Gobi Manchurian is originally a Chinese cuisine, it has
been localized by Indians to suit the taste buds of those Indians
who long for something spicy along with cocktails or before a big
meal. This dish can be served as an appetizer or a dry side dish
itself.
Cauliflower (medium, clean and broken into big florettes) - 1
no.
Plain flour - 1/4 cup
Cornflour - 3 tsp
Spring onion (finely chopped) - 1 small bunch
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 1 tsp
Red chillie powder - 1/4 tsp
Red chillies (dry)- 2 nos.
Milk - 1 tsp
Oil - 3 tsp
Water - 1-1/2 cup
Gobi Manchurian Method
Boil the florettes for 3-4 minutes in plenty of water, to which a
tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp.
each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot
oil. Keep aside. In the remaining oil, add remaining ginger,
garlic and crushed red chilli and fry for a minute. Add the salt
and spring onions. Stir fry for a minute. Add 1-1/2 cup of water
and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and
dissolve well. Gradually add to the gravy and stir continuously
till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and Soya sauce. Boil for two more minutes and
remove. Serve hot with noodles or rice.