Gobi Manchurian Dry | Indo Chinese Starter
Gobi Manchurian makes an excellent starter. This is easy to prepare and compliments Indo-Chinese main course. You can make them as starter or with main course. Even if in main course, serve it with schezwan fried rice or veg fried rice. However for main course you may like to add little gravy to the manchurian. Awesome combination.
Cauliflower is normally a vegetable of winters in India. But now a days it’s available across all season because of the cold store facility and enhanced technology. However seasonal vegetables have different taste. There is a freshness in aroma while cooking seasonal cauliflowers.
Cauliflower is a vegetable which is full of nutrition. This is a low carb vegetable. This is one of the most loved vegetable. The cauliflower recipes are super delicious in any form and in any cuisine.
In Indian cuisine these are versatile. This can be used in main course, with rice, with lentils, as appetizers and many more dishes can be made with this cauliflower.
Read other Indo-Chinese food:
Recipe Card for Gobi Manchurian
Gobi Manchurian Dry
- 1 medium Cauliflower chopped into florets
- 3 tbsp refined flour
- 2 tbsp corn starch
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Salt
- 1 cup Oil
- 1 Onion
- 6 – 8 large Garlic pods
- 1 Capsicum diced into medium pieces
- 2 Green Chilli
- 1 tbsp Soy Sauce
- 1 .5 tbsp Vinegar
- 1 tsp Red chilli sauce
- 1 tsp Tomato sauce
- 2 tbsp spring onion
- Wash and clean cauliflower. Cut it into small florets.
- Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
- Remove from hot water and keep aside to cool for some time.
- In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
- Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
- Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
- Remove excess oil and leave 2 – 3 tbsp oil in pan. Add chopped garlic, ginger, green chillies and saute for a minute.
- Add onion, bell peppers, saute for 2 minutes. Then add soy sauce, chilli sauce, tomato sauce. Mix well. Add in 1/4 cup water (or less). Season with salt and black pepper.
- Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
- Once it starts boiling add slurry of cornstarch.. This will thicken the gravy.
- Garnish with chopped spring onion and serve hot with schezwan sauce.
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